Creamy Turkey Tetrazzini
Warm, bubbly, and nostalgic, this creamy turkey tetrazzini brings together cooked turkey, mushrooms, spaghetti, sour cream, and cheese in a comforting, crowd-pleasing casserole. Cozy up with this classic post-holiday favorite that’s perfect for leftovers and make-ahead dinners.
8
servings
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.
Notes
Customize your tetrazzini by swapping in rotisserie chicken, adding sautéed spinach, or using different noodles (fettuccine or egg noodles work well). Add a crunchy topping by mixing breadcrumbs with olive oil and herbs — sprinkle over the cheese before baking.
For make-ahead, assemble without baking, cover tightly, and refrigerate up to 1 day. Bake from chilled, adding 5–10 extra minutes.
Nutrition
Calories: 425kcal | Carbohydrates: 40g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 790mg | Potassium: 490mg | Fiber: 2g | Sugar: 5g | Vitamin A: 680IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 2.3mg