Turkey Tetrazzini Casserole Recipe

If you’re looking for a comforting, crowd-pleasing recipe that turns leftover turkey into something truly special, you’re in for a treat with this Turkey Tetrazzini Casserole Recipe. It’s creamy, cheesy, and filled with savory mushrooms, tender pasta, and that delightful crisp breadcrumb topping that makes every bite irresistible. Trust me, this is one casserole that has become a family favorite in my house—I can’t wait for you to try it!

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Ingredients You’ll Need

The magic behind this Turkey Tetrazzini Casserole Recipe lies in its harmonious blend of ingredients—from tender pasta to savory mushrooms and sharp cheeses. I always recommend using good quality broth and fresh mushrooms to really boost the flavors.

• Thin Spaghetti: Broken in half for easy mixing and serving; it holds the sauce well without getting mushy.
• Butter: For sautéing garlic and mushrooms, adding a rich base flavor.
• Garlic: Fresh minced garlic ensures that warm, aromatic punch.
• White Mushrooms: Quartered, they provide an earthy depth and great texture.
• Salt: Enhances all the flavors—remember to taste and adjust as you go!
• White Wine: Adds acidity and a subtle complexity; if you prefer, a splash of extra broth works too.
• Flour: To thicken the sauce into that perfect creamy consistency.
• Turkey or Chicken Broth: The backbone of the sauce’s flavor—homemade or store-bought both work.
• Cream Cheese: Gives the casserole a luscious, velvety texture without overwhelming richness.
• Cooked Turkey: The star protein—shredded or diced makes layering easy.
• Black Olives: Chopped finely for a briny contrast that balances the richness.
• Frozen Green Peas: Added color and a pop of sweetness—no need to thaw beforehand.
• Bacon: Fried crisp and chopped—this is my secret indulgence for smoky flavor!
• Monterey Jack Cheese: Melts wonderfully and adds a mild creaminess.
• Parmesan Cheese: For a salty, nutty kick layered into the dish.
• Ground Black Pepper: Freshly cracked gives the perfect finishing touch.
• Panko Breadcrumbs: For a golden, crunchy topping that keeps this casserole interesting bite after bite.

Variations

I love experimenting with Turkey Tetrazzini Casserole Recipe—it’s such a versatile dish. You can easily swap ingredients to suit your tastes or what you’ve got on hand. Don’t be afraid to make it your own!

• Vegetarian Version: I tried removing the turkey and bacon once and added mushrooms and extra peas instead—still super comforting and satisfying.
• Different Cheese Combos: Mixing in mozzarella or sharp cheddar can change the flavor profile nicely if that’s what you prefer.
• Gluten-Free: Subbing the spaghetti for gluten-free pasta and using gluten-free flour and breadcrumbs worked great when a friend came over.
• Extra Veggies: Adding sautéed onions or bell peppers adds freshness and extra color, which I like for a veggie boost.

How to Make Turkey Tetrazzini Casserole Recipe

Step 1: Cook Pasta Just Right

Start by cooking the thin spaghetti until it’s just shy of al dente. This is key because the pasta will finish cooking in the oven, and you want it to hold its texture without turning mushy. Drain it, rinse briefly with cool water to stop the cooking, and set aside.

Step 2: Build Deep Flavors with Mushrooms and Garlic

In a large pot, melt the butter over medium-high heat and add the minced garlic. I love the aroma that fills the kitchen here—it’s a great sign we’re on the right track! Next, toss in the mushrooms and salt, sautéing until the mushrooms soften and release their juices. Pour in the white wine and let it simmer until it reduces by half—that’s when all those flavors concentrate beautifully.

Step 3: Make the Creamy Sauce Base

Sprinkle in the flour and stir constantly for about a minute to cook out that raw flour taste. Then gradually pour in the turkey broth while stirring until the sauce thickens. Lower the heat and add chunks of cream cheese, stirring until mostly melted—it might look a little lumpy at first, but keep stirring gently, and it’ll come together smooth and creamy.

Step 4: Stir in the Good Stuff

Add the shredded turkey, chopped olives, frozen peas, crispy bacon, and both cheeses to the sauce. Give everything a good stir so all these ingredients meld wonderfully. Taste and adjust salt and pepper—the seasoning here makes a big difference, so be sure to get it just right.

Step 5: Combine with Pasta and Adjust Moisture

Fold in the cooked spaghetti gently to coat every noodle with the creamy sauce. If it looks a little dry, splash in some extra broth to loosen things up—you want it moist because the oven will evaporate some liquid during baking. I sometimes add up to two cups more broth here, depending on how thick the mixture feels.

Step 6: Bake to Perfection

Transfer the entire mixture to a large baking dish and sprinkle the top with panko breadcrumbs. Bake in a 350°F oven until bubbly and golden brown on top, about 20 minutes. Keep an eye on the edges; when you see those golden crumbs and bubbling sauce, you know it’s ready to dig in.

How to Serve Turkey Tetrazzini Casserole Recipe

Garnishes

I like to sprinkle a little extra grated Parmesan on top after baking for a fresh salty finish. Fresh parsley or thyme adds a bright pop of color and a subtle herbal note that complements the richness beautifully.

Side Dishes

This casserole is hearty enough to stand on its own, but I often serve it with a crisp green salad with a tangy vinaigrette to balance the creaminess. Roasted vegetables or a simple steamed green bean side also work really well.

Creative Ways to Present

For holiday dinners, I like to serve Turkey Tetrazzini in individual ramekins topped with panko—they come out beautifully golden and feel extra special. You can also layer the casserole with thin slices of fresh tomato before baking for a fresh twist and pretty presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to three days. Before reheating, I toss in a splash of broth or water to keep it moist and prevent it from drying out.

Freezing

This Turkey Tetrazzini Casserole Recipe freezes beautifully. Just assemble the casserole without baking, cover tightly with foil, and freeze. When you’re ready, thaw overnight in the fridge and bake as usual—perfect for busy weeks or meal prep.

Reheating

Reheat leftovers in the oven at 325°F, covered, until warmed through, about 20 minutes. Adding a bit of extra broth before reheating helps keep the sauce creamy. You can also microwave for quicker reheating but be sure to stir halfway for even warming.

FAQs

Final Thoughts

I absolutely love how this Turkey Tetrazzini Casserole Recipe comes together—it feels like a warm hug on a plate, perfect for chilly evenings or feeding a crowd with leftovers. I remember the first time I made it, my whole family went crazy for it, and it quickly became a staple whenever turkey is in the fridge. I hope you give it a try soon, and I’m sure it’ll become a favorite in your recipe rotation, too!

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