Amazing Turkey Tetrazzini: Cozy Casserole

Okay, so you’ve got that glorious post-holiday turkey hanging around, right? And you’re *so* over turkey sandwiches, even though they’re great. I totally get it! That’s where this amazing Turkey Tetrazzini comes swooping in like a warm hug. It’s one of those classic, retro comfort foods that just makes everyone happy, turning those leftovers into something truly special. My Grandma used to whip this up, and it always felt like the cozy continuation of the celebration. It’s the perfect way to take that lovely turkey and transform it into a creamy, dreamy pasta bake that the whole family will ask for again and again. Seriously, it’s better than any meal planning effort you might be struggling with right now.

Why You’ll Love This Turkey Tetrazzini Recipe

Seriously, what’s not to adore about this dish? It’s like a culinary knight in shining armor for your leftover turkey!

• Uses Up Leftovers Beautifully: Say goodbye to sad turkey sandwiches! This is the perfect way to give that bird a delicious second life.
• Super Creamy and Cheesy: We’re talking a rich, luscious sauce that coats every single noodle. Comfort food heaven!
• So Cozy and Comforting: It’s the ultimate cozy family dinner that warms you from the inside out, especially on a chilly night.
• Surprisingly Easy: Even with all that goodness, it comes together quicker than you might think. Perfect for busy weeknights!

Ingredients for the Perfect Turkey Tetrazzini

Alright, time to gather our goodies for this amazing Turkey Tetrazzini! You know, the best kind of cooking always starts with having the right ingredients on hand. It makes the whole process so much smoother, and trust me, you’ll *taste* the difference.

Here’s what you’ll need:

• 1 pound spaghetti or egg noodles (your choice, but egg noodles make it extra special!)
• 2 tablespoons butter (for sautéing those yummy veggies)
• 1 cup chopped mushrooms (fresh ones are best, but canned work in a pinch!)
• 1/2 cup chopped onion (a little sweetness goes a long way)
• 1/4 cup all-purpose flour (our magic thickener!)
• 1 teaspoon salt (don’t forget the salt, folks!)
• 1/2 teaspoon black pepper (freshly ground adds so much zing)
• 2 cups turkey broth (homemade is gold, but store-bought is fine too)
• 1 1/2 cups milk (whole milk gives you the creamiest results!)
• 1 cup shredded cheddar cheese (for that glorious cheesy pull)
• 1/2 cup grated Parmesan cheese (adds that salty, nutty flavor)
• 3 cups shredded cooked turkey (your star ingredient!)
• 1 cup frozen peas (for a pop of color and freshness)
• 1/2 cup bread crumbs (plain or panko work great for the topping!)
• 2 tablespoons melted butter (to make that bread crumb topping *chef’s kiss*)

Crafting Your Creamy Turkey Tetrazzini Casserole

Alright, let’s get this show on the road! Making this Turkey Tetrazzini is really more of a fun assembly project than anything else. It’s all about building layers of flavor and creamy goodness, and honestly, it comes together pretty quickly. Trust me, this is going to be your new go-to way to use up that leftover turkey – way better than just another sandwich!

First things first, get that oven preheating to 375°F (190°C). You’ll want to cook your spaghetti or egg noodles according to the package directions. Once they’re nice and tender, give them a good drain and set them aside for a sec. Don’t rinse them, you want that starch to help the sauce cling!

Now, grab a big skillet. Melt those first 2 tablespoons of butter over medium heat. Toss in your chopped mushrooms and onion. Let them get nice and soft and a little golden, about 5 minutes. This is where the flavor foundation starts, people!

SAVE IT

Next, we’re making our glorious sauce. Stir in the flour, salt, and pepper. Cook it for just about a minute, stirring constantly, to get rid of that raw flour taste. Then, slowly, and I mean *slowly*, whisk in the turkey broth and milk. Keep whisking until it’s all smooth and beautiful. Bring it all up to a nice simmer, stirring all the while, until it thickens up to a lovely sauce consistency. It should coat the back of a spoon!

Take that skillet off the heat. Now for the best part: stir in your cheddar cheese and Parmesan cheese. Keep stirring until it’s all melted and wonderfully gooey. Oh yeah. Then, gently fold in your shredded turkey and those bright green frozen peas. Give it all a good stir to combine.

SAVE IT

Add your cooked noodles right into that creamy, cheesy mixture and toss them around gently. You want every single strand coated in that deliciousness. Pour all of that goodness into a 9×13 inch baking dish. You can even peek at my baked spaghetti casserole recipe for similar layering techniques!

For the grand finale, in a little bowl, mix your bread crumbs with the remaining 2 tablespoons of melted butter. Sprinkle this buttery topping evenly all over the casserole. Now, pop it into that preheated oven for about 20-25 minutes, or until it’s all bubbly and the topping is a gorgeous golden brown. This dish is truly a classic post-holiday dish that’ll disappear fast!

SAVE IT

Tips for a Truly Cozy Family Dinner

Alright, let’s talk turkey! To make sure your Turkey Tetrazzini is the absolute coziest, most comforting dish it can be for your cozy family dinner, I’ve picked up a few tricks over the years. You know, it’s those little things that really elevate a dish from good to absolutely fantastic.

First off, sauce consistency is key! If it seems a little too thick, don’t sweat it. Just stir in a splash more milk or broth until it’s just right – you want it creamy, not gloppy. And when you’re stirring in that cheese, make sure you take the pan off the heat. It helps the cheese melt smoothly without getting oily. I learned that the hard way, thinking I could speed things up!

To stop your noodles from getting dry or crunchy on top, make sure they’re really well coated in that creamy sauce *before* they go into the baking dish. And that golden-brown topping? Oh boy, it’s the best part! Make sure those bread crumbs are nicely buttered; it gives them that perfect crispness. If you love a good crunch, you might already know how much good butter can do from recipes like my crunchy baked oats or even in something totally different like these oatmeal muffins. It’s all about that little bit of richness!

Ingredient Notes and Substitutions for Turkey Tetrazzini

Okay, so you’ve got your ingredients for this amazing Turkey Tetrazzini, but maybe you’re missing something or wondering about swaps? Don’t you worry one bit! I always say that cooking is all about making it work for *you* and what you have on hand. That’s the beauty of home cooking, right?

For instance, that flour in the recipe is our trusty thickener for the sauce. It’s super important for getting that luscious, creamy texture. But if you’re gluten-free? No problem! You can totally use a gluten-free all-purpose flour blend or even some cornstarch mixed with a little water (slurry style!) to get that sauce nice and thick. Just add it slowly!

And cheese! Oh, the cheese. Cheddar and Parmesan are fantastic, but feel free to get creative. Monterey Jack, Gruyere, or even a bit of a spicy pepper jack would be delicious in here. Just make sure you’re using good melting cheeses. If you’re out of turkey? Cooked chicken is an absolutely perfect substitute. It gives you that same comforting, hearty vibe.

Serving Suggestions for Your Leftover Turkey Pasta

Now that you’ve got this fabulous leftover turkey pasta masterpiece, you might be wondering what to serve alongside it. I love keeping things simple but delicious. A nice, crisp green salad with a light vinaigrette is always a winner – it cuts through all that creamy richness beautifully. And if you’re feeling like a full-on comfort food spread, you can never go wrong with a classic like my green bean casserole or even a scoop of my creamy potato salad. It just makes the whole meal feel extra special, perfect for a relaxed family gathering.

Frequently Asked Questions About Turkey Tetrazzini

Can I make this Turkey Tetrazzini casserole ahead of time?

Oh, absolutely! This is one of my favorite things about this turkey tetrazzini casserole. You can totally assemble everything in your baking dish, cover it tightly with plastic wrap or foil, and pop it in the fridge. Just pull it out about 30 minutes before you want to bake it, and then add maybe an extra 5-10 minutes to the baking time. It’s a lifesaver when you’re hosting!

What kind of pasta is best for Turkey Tetrazzini?

For the most authentic and cozy experience, I really love using egg noodles. They have a wonderful richness and a texture that just soaks up that creamy sauce like a dream. Spaghetti is also fantastic, and it gives you that classic baked spaghetti feel. You can even use elbows or penne if that’s what you have on hand! The most important thing is that the pasta is cooked just al dente before you mix it in, so it doesn’t get mushy when it bakes.

How do I prevent my Turkey Tetrazzini from drying out?

That’s a super common concern, and it’s all about that luscious sauce! Make sure your sauce is nice and creamy before you even add the pasta. And when you’re mixing the pasta into the sauce, really toss it well so every single noodle is coated. Also, don’t overbake it! Keep an eye on it, and pull it out as soon as the topping is golden and the sauce is bubbly. Rushing that last bit can sometimes lead to a drier casserole, so patience is key here!

My sauce seems a little thin for my leftover turkey pasta. What should I do?

No worries if your sauce seems a bit thinner than you expected! My top trick is to just let it simmer for a couple more minutes on the stovetop *before* you add the cheese and pasta. Stir it constantly, and it should thicken right up. If it’s still a bit too thin after that, you can always make a little slurry with a tablespoon of cornstarch and a tablespoon of cold water, whisk it into the sauce, and let it simmer for another minute. It works like magic!

Nutritional Information for Turkey Tetrazzini

Now, let’s talk numbers for our delicious Turkey Tetrazzini! Keep in mind these are just estimates, of course. What you use for your turkey broth or even the type of cheese can totally change things up a bit. But this gives you a good idea of what you’re working with.

Per serving (approximately 1/6th of the casserole):

• Calories: Around 550
• Fat: About 28g (with 12g saturated)
• Carbohydrates: Roughly 45g
• Protein: A solid 30g

Remember, these are just guidelines! Enjoy every comforting bite!

Share Your Cozy Casserole Creations!

Alright, my friends, now it’s your turn to spread the cozy! Have you made this amazing Turkey Tetrazzini? I’d absolutely love to hear about it! Did it become a new family favorite? Did your kiddos gobble it up? Leave a comment below, tell me all about your experience, and please, if you have a picture, share it on social media and tag me! It truly makes my day. You can send me any questions you might have over on my contact page too. Happy cooking!

Turkey Tetrazzini Casserole

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A creamy baked spaghetti dish perfect for using leftover turkey, featuring mushrooms, a cheesy sauce, and a golden crumb topping.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 pound spaghetti or egg noodles
• 2 tablespoons butter
• 1 cup chopped mushrooms
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups turkey broth
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups shredded cooked turkey
• 1 cup frozen peas
• 1/2 cup bread crumbs
• 2 tablespoons melted butter

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Instructions

1. Preheat your oven to 375°F (190°C). Cook spaghetti or egg noodles according to package directions. Drain and set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add mushrooms and onion and cook until softened, about 5 minutes.
3. Stir in the flour, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Gradually whisk in the turkey broth and milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
5. Remove from heat. Stir in the cheddar cheese and Parmesan cheese until melted and smooth.
6. Add the shredded turkey and peas to the sauce. Stir to combine.
7. Add the cooked noodles to the sauce and toss gently to coat.
8. Pour the mixture into a 9×13 inch baking dish.
9. In a small bowl, combine the bread crumbs and 2 tablespoons of melted butter. Sprinkle evenly over the top of the casserole.
10. Bake for 20-25 minutes, or until bubbly and the topping is golden brown.

Notes

• For a richer sauce, you can use half-and-half instead of milk.
• A splash of dry sherry or white wine can be added with the broth for extra depth of flavor.
• If you don’t have leftover turkey, cooked chicken can be substituted.
• This casserole is a great make-ahead meal; assemble it and refrigerate, then bake when ready, adding a few extra minutes to the baking time.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 5g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 100mg