Turkey Tetrazzini Recipe

White baking dish filled with pasta, cheese, turkey, carrots, and peas.

Turkey Tetrazzini is a creamy baked pasta casserole that has mushrooms, peas, carrots, and turkey. This rich and creamy casserole recipe is the perfect way to reinvent leftover turkey into something new and takes just under an hour to make.

Course Main Course

Cuisine American

Diet Low Salt

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 585kcal

Author Katie

Equipment

Stove Top
Oven

Ingredients

2 cups Pappardelle
5 tablespoons Butter
1 cup White mushrooms sliced
1 cup Cooked Turkey Breast diced
1 tablespoon Dried or Fresh Thyme
3 tablespoons All Purpose Flour
2 cups Milk
1 cup Chicken Broth
1 cup Parmesan divided
1 cup Frozen Peas and Carrots
salt and pepper to taste

Instructions

Preheat the oven to 400°. Grease a 9-by-13-inch baking dish and set to the side.
Cook the pasta according to package directions until just barely al dente; drain.
2 cups Pappardelle
Add 2 tablespoons butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. During the last minute of cooking, add the chopped turkey, mix well, and transfer to a bowl and set to the side.
5 tablespoons Butter, 1 cup White mushrooms, 1 cup Cooked Turkey Breast, 1 tablespoon Dried or Fresh Thyme, salt and pepper
Melt the remaining 3 tablespoons butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in ½ cup Parmesan and peas and carrots mix. Season with salt and pepper if desired.
5 tablespoons Butter, 3 tablespoons All Purpose Flour, 2 cups Milk, 1 cup Chicken Broth, 1 cup Parmesan, 1 cup Frozen Peas and Carrots
Add the pasta and cooked mushrooms/turkey to the sauce. Toss well to combine. Transfer the pasta mixture to the prepared baking dish.
Sprinkle with the remaining ½ cup Parmesan. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes. Carefully, remove from the oven and serve immediately.
2 cups Pappardelle

Notes

Vegetables - You can use frozen peas and carrots, fresh onions, mushrooms, even broccoli if you want.
Turkey - If you don't have leftover turkey, but still want to make this bake some skinless, boneless turkey breast and use that in replace of leftover turkey.
Canned Soup - Some people like to use canned soup for turkey tetrazzini I prefer to make a homemade cream sauce. It takes an extra 5 minutes, but I promise it makes all the difference.
Pasta - If you can't find pappardelle pasta you can substitute for Fettuccine Noodles.
Substitution for Dairy - I have not tried making this recipe dairy free; however, you can substitute out the dairy for a dairy-free/plant based milk and butter.
Freezing - If you want to freeze some of this for an easy meal. Do not bake the dish. Instead add to a freezer safe container to bake for a future date

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