Print

Amazing Turkey Tetrazzini: Your Comfort Dish

Close-up of a baked Turkey Tetrazzini casserole in a white dish, with a golden-brown breadcrumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A creamy and comforting pasta casserole made with leftover turkey, perfect for a post-Thanksgiving meal.

Ingredients

Scale
  • 1 pound spaghetti
  • 1/2 cup butter
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 4 cups cooked, shredded turkey
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Cook spaghetti according to package directions; drain and set aside.
  2. In a large skillet or Dutch oven, melt butter over medium heat. Add onion and mushrooms; cook until softened, about 5-7 minutes.
  3. Sprinkle flour over the onion and mushroom mixture. Stir and cook for 1 minute.
  4. Gradually stir in chicken broth and milk until smooth. Bring to a simmer, stirring constantly, until thickened.
  5. Stir in salt, pepper, paprika, and garlic powder.
  6. Add the shredded turkey to the sauce.
  7. In a large bowl, combine the cooked spaghetti, turkey mixture, cheddar cheese, and Parmesan cheese. Toss to coat evenly.
  8. Pour the mixture into a greased 9×13 inch baking dish.
  9. Sprinkle breadcrumbs evenly over the top.
  10. Bake for 20-25 minutes, or until bubbly and lightly browned.

Notes

  • For a richer flavor, you can use half-and-half instead of milk.
  • If you don’t have leftover turkey, cooked chicken can be substituted.
  • Add a pinch of nutmeg to the sauce for an extra layer of flavor.

Nutrition

Find it online: https://recipestokeep.com/turkey-tetrazzini-leftover-turkey-pasta-bake/