Warm, bubbly, and a little nostalgic, this creamy turkey tetrazzini with mushrooms, chopped turkey, sour cream, and spaghetti smells like comfort in a casserole dish.
Imagine a comforting weeknight bowl of cozy pasta that’s creamy without being goopy, hearty without being heavy, and just saucy enough to coat every slippery forkful. That’s where turkey tetrazzini comes in.
Turkey tetrazzini is what happens when leftover turkey decides to go to culinary grad school. It’s creamy, savory, and just the right amount of throwback. You get wedges of soft mushrooms, a little sweetness from the onion, and silky noodles tangled in sauce. It’s kind of magical how it walks the line between indulgent and grounding. I love making this the night after a roast turkey dinner, but honestly, rotisserie chicken works too—and no judgment if that happens more than I like to admit.
Whatever the timing, it’s one of those dishes that feels like someone just wrapped a nap blanket around your shoulders.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Turkey Tetrazzini
No frills, just real food that knows how to treat you right. There’s something awfully charming about a dish that brings together pantry staples, a handful of fresh ingredients, and a little oven magic.
- Ridiculously simple to make: You do a quick sauté, dump stuff into a casserole, sprinkle a little cheese, and boom—dinner.
- Creamy, savory, and addictive: The combo of sour cream and cream of mushroom gives it that silky, slightly retro vibe I’m weirdly obsessed with.
- Great for leftover turkey: Post-holiday fridge looking like a turkey crime scene? This is your cleanup strategy.
- Totally customizable: Add peas. Skip peas. Yell “peas!” while stirring. It’s up to you.
- Freezer-friendly comfort food: Make one now, freeze the other. Your future self will thank you with big forkful emotions.
- Delightfully nostalgic: Feels like a meal your aunt might’ve made in the ’90s but somehow, in the best possible way.
Ingredient Notes
Let’s break it down. The ingredient list may look long, but it’s mostly stuff you probably already have or can easily substitute. A few tweaks can take this in different directions, but here’s the base lineup that gets you that classic turkey tetrazzini goodness.
- Spaghetti: It’s the tangled-up noodle base of the dish. Cook it slightly under so it finishes in the oven without turning to mush.
- Butter + olive oil: You get buttery flavor and good sautéing power. Both are important (trust me, I’ve tried just one before…it’s not the same).
- Onion: Brings that sweet-savory foundation to the mix, mellowed out in the skillet until soft and a bit golden.
- Mushrooms: Slice them up and let them cook down until you coax out that earthy, umami flavor. Cremini work nicely, but even basic white mushrooms will do.
- Garlic: Just a couple of cloves, but they lift the whole thing. Add late so the flavor doesn’t burn or fade.
- Cooked turkey: The star! Tender chunks of roasted or leftover turkey are ideal, but shredded rotisserie chicken totally works in a pinch.
- Cream of mushroom soup: Ok yes, it’s canned, but we embrace the convenience here. It gives creaminess and depth in one swoop.
- Sour cream: Adds tang and silkiness, helps round out all that savory richness.
- Chicken broth: Thins the sauce just a bit. Plus, it boosts the “savory stew” vibes.
- Peas (optional): A pop of sweetness and color. If you like them, toss them in. If not, skip ’em. No hard feelings.
- Mozzarella cheese (optional): For melty, gooey cheese pull moments.
- Parmesan cheese (optional): Adds saltiness and helps the top brown up deliciously in the oven.
- Salt and pepper: Taste and season at the end so the soup and cheese don’t trick you into under-salting or overdoing it.
How To Make This Turkey Tetrazzini
We’re not making a soufflé here. This is the kind of recipe you can totally handle on a Tuesday after work with a snack in your hand. The oven does most of the heavy lifting.
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Preheat and prep your dish: Set your oven to 350°F and grease a 9×13 baking dish. Just a light sheen of oil or butter to prevent sticking.
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Cook the pasta until it’s almost ready: Boil the spaghetti according to the package, but stop two minutes before al dente. Drain it, toss it with a little olive oil if it gets sticky, and set it aside.
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Sauté onions until soft: Heat butter and olive oil in a big skillet. Add the chopped onion and let it cook for about five minutes until it gets translucent and smells sweet and cozy.
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Cook the mushrooms down properly: Add in your sliced mushrooms. Let them hang out for 6–8 minutes, stirring every few minutes so they brown and release that moisture. You want them deeply golden, not soggy little sponges.
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Add the garlic right at the end: Toss in the garlic and stir just until fragrant, about a minute or two. Turn the heat down if things start smelling burnt.
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Build the creamy sauce: Stir in the cooked turkey, cream of mushroom soup, sour cream, and the broth. Let everything cozy up together. Add salt and pepper at this stage. Then stir in the peas if you’re using them.
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Mix with the pasta: Combine the sauce with the slightly undercooked spaghetti in your prepared baking dish. Use tongs or a big spoon to toss it all together so the sauce hugs every noodle.
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Top with cheese and bake: If you’re going the cheese route (highly recommended), sprinkle the mozzarella and Parmesan over the top. Bake uncovered for 25–30 minutes until the edges are bubbly and the top is golden and glorious.
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Let it rest a sec: Once it comes out of the oven, let it sit for about five minutes. That helps everything settle and makes serving way easier.
Storage Options
Good news: turkey tetrazzini is basically made for storing and reheating. It’s like the meal-prep version of a warm hug.
In the fridge, it keeps beautifully for about 3 to 4 days. Pop leftovers into an airtight container or just cover the baking dish tightly with foil. You can reheat pieces in the microwave in 60–90 second bursts, or warm bigger portions in the oven at 325°F until hot.
Now, for the freezer. Yep, you can totally freeze this—before or after baking. If you’re freezing it before baking, assemble the dish but stop before adding the cheese. Wrap tightly (like, plastic wrap plus foil level of tight), and freeze for up to 2 months. When ready to bake, thaw it overnight in the fridge, then bake as usual.
Already baked and want to freeze leftovers? No problem. Let cool fully, portion it out, and freeze in containers. Later on, microwave or oven-reheat straight from frozen. Go low and slow so it doesn’t dry out.
Variations and Substitutions
Once you’ve made turkey tetrazzini the “classic” way, you start to get ideas. And honestly, that’s the best part—making it your own.
- Swap the protein: Not into turkey? Leftover chicken, sautéed mushrooms only, or even shredded rotisserie chicken work beautifully.
- Amp up the vegetables: Stir in cooked spinach, steamed broccoli florets, or sautéed zucchini. More veg = more texture and color.
- Different noodles: Not a spaghetti fan? Try fettuccine for extra slurp-factor or egg noodles for a cozier, softer bite.
- Make it spicy: Add a generous pinch of chili flakes to the sauce for a little heat against all that creamy.
- Use fresh mushrooms: Want to go big? Try a blend of cremini, shiitake, and oyster mushrooms for extra depth.
- Try a crunchy topping: Toss some breadcrumbs with olive oil and herbs, then sprinkle on top before baking for a little textural drama.
What to Serve with Turkey Tetrazzini
This dish brings enough creamy, cozy richness that it doesn’t need much—but a few simple sides never hurt. Bonus points if they’re crisp or tangy to balance the sauce.
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A sharp, crunchy salad is a great contrast. Think arugula or romaine with a mustardy vinaigrette and shaved parmesan. The bitterness pairs so nicely with cheesy noodles.
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Roasted veggies on the side help fill out the plate. I like tossing brussels sprouts, carrots, or asparagus with olive oil and letting them crisp up while the casserole bakes.
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A crusty loaf of garlic bread is never wrong. Spread butter and garlic on thick slices, broil till golden, then mop up all the saucey bits from your plate.
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If you’re feeling snacky on the side, something salty like buffalo fries brings a totally different vibe but somehow… still works. Creamy plus spicy? Yes please.
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For dessert? I’d go simple-sweet like Texas sheet cake cookies. Just enough chocolate to finish the meal with a little happy sigh.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make turkey tetrazzini ahead of time?
Totally! Tetrazzini is a champion when it comes to make-ahead meals. Assemble the whole thing right up to the point of baking, then stash it in the fridge for up to 24 hours. When you’re ready, just pop it into the oven and bake as usual. You might need to add 5–10 minutes more if it’s going straight from the fridge.
What kind of turkey should I use?
Any cooked turkey will do—white meat, dark meat, a mix of both, or whatever you’ve got left from your last roast. It’s also forgiving texture-wise, so even if it’s a bit dry (looking at you, day-five leftovers), the sauce will revive it beautifully. Rotisserie chicken is a great swap too.
Can I freeze the leftovers?
Yes you can, and you should! Let the casserole cool completely, then portion it into freezer-safe containers (or wrap the whole thing tightly if you’re freezing the full dish). It’ll keep well for up to two months. Reheat from frozen or thaw overnight in the fridge—either way, add a splash of broth or milk to help it reheat nice and creamy.
How can I make this turkey tetrazzini lighter?
If you’re looking to lighten things up a little, swap the sour cream for Greek yogurt, use reduced-fat cream of mushroom soup, and skip (or go easy on) the cheese topping. You can also boost the veggie ratio to make each serving feel more balanced—broccoli, peas, spinach, you name it.
Creamy Turkey Tetrazzini
Ingredients
Main Ingredients
- 12 oz (340 g) spaghetti uncooked
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) olive oil
- 1 yellow onion chopped
- 8 oz (225 g) sliced mushrooms cremini or white, cleaned and sliced
- 2 cloves garlic minced
- 3 cups (420 g) cooked turkey shredded or chopped
- 1 can (298 g) cream of mushroom soup (10.5 oz) condensed
- 1 cup (240 ml) sour cream full fat or light
- 3/4 cup (180 ml) chicken broth
- 1 cup (140 g) frozen peas optional
- 1 cup (113 g) shredded mozzarella cheese optional
- 1/2 cup (45 g) grated Parmesan cheese optional, plus extra for serving
- salt and pepper to taste
Equipment
- Large skillet
- Large pot
- 9x13 inch Baking Dish
- Oven
- Mixing spoon
- Tongs
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or olive oil.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions, but stop 2 minutes before al dente. Drain and set aside.
- In a large skillet, heat butter and olive oil over medium heat. Add chopped onion and cook for about 5 minutes, until softened and translucent.
- Add sliced mushrooms to the skillet and cook, stirring occasionally, until they are browned and all liquid is released and evaporated, about 6–8 minutes.
- Stir in the minced garlic and cook for about 1 minute, until fragrant. Remove panna from heat if it smells like garlic is over-browning.
- Add the cooked turkey, cream of mushroom soup, sour cream, and chicken broth to the skillet. Stir to combine. Season well with salt and pepper. Fold in the peas, if using.
- Combine the drained, slightly undercooked spaghetti and the creamy turkey mixture in the prepared baking dish. Use tongs or a large spoon to mix thoroughly so all pasta is well coated.
- If using, top evenly with mozzarella and Parmesan cheeses.
- Bake uncovered for 25–30 minutes, until the top is golden and the edges are bubbling.
- Let rest 5 minutes before serving. Sprinkle with more Parmesan and black pepper, if desired.
