A creamy, from-scratch way to use up leftover turkey: pasta, mushrooms and turkey baked in a homemade cream sauce with a golden, cheesy topping. This comforting casserole is freezer-friendly and perfect for busy weeknights.
After preparing a whole turkey, the leftovers are one of the best parts of the meal. A classic hot turkey sandwich is always welcome, but by day two it’s often nice to enjoy the turkey in a different form. This easy turkey tetrazzini transforms leftover turkey into a rich, satisfying pasta casserole without relying on canned soup. Tender pasta and mushrooms are coated in a homemade cream sauce, mixed with turkey, then finished under a blanket of melted cheese and crunchy panko. It freezes well, so you can make one for now and tuck an extra pan into the freezer for a future busy night.
Ingredients for Turkey Tetrazzini
(Printable recipe card details follow in the instructions below.)
- Cooked turkey – Leftover white or dark meat, diced. Cooked chicken may be substituted.
- Thin pasta – Vermicelli is recommended, but spaghetti or linguine will work.
- Butter – For a rich, homemade cream sauce.
- Mushrooms – Canned mushroom pieces and stems are convenient; sliced fresh mushrooms work too.
- Flour – To thicken the sauce.
- Milk – 2% milk provides good creaminess.
- Chicken stock – Adds savory depth; homemade turkey stock can be used if available.
- White wine – Adds a touch of acidity and complexity. Substitute sherry or additional stock if desired.
- Mozzarella cheese – Part stirred into the sauce and part sprinkled on top for melty stretch.
- Panko bread crumbs – For a crunchy, golden topping.
- Salt and pepper – To taste.
Creamy Turkey Tetrazzini
Turkey tetrazzini is a creamy pasta casserole made with mushrooms and cooked turkey smothered in a flavorful homemade cream sauce and topped with cheese. It’s a delicious way to use leftover poultry and makes a comforting family meal.
Ingredients
- 3 1/2 cups cooked turkey, cut into large dice
- 12 ounces vermicelli (or other thin pasta)
- 6 tablespoons unsalted butter
- 1 (10 oz) can mushroom pieces and stems, drained (or about 8 oz fresh sliced mushrooms)
- 1/4 cup all-purpose flour
- 1 cup 2% milk
- 2 cups shredded mozzarella cheese, divided
- 2 cups chicken stock (or turkey stock)
- 1/4 cup white wine (or cooking sherry; or substitute additional stock)
- 1/3 cup panko bread crumbs
- Salt and pepper, to taste
Instructions
- Cook the pasta: Break the noodles in half and cook in well-salted boiling water according to package directions until just al dente (slightly undercooked). Drain and transfer to a Dutch oven or a 9 x 13-inch baking dish sprayed with cooking spray.
- Prep ahead: While the pasta cooks, measure and prepare all remaining ingredients so the sauce can be completed quickly.
- Warm the mushrooms: Melt the butter in a large skillet, add the mushrooms and heat through. Remove the mushrooms and set aside, leaving the butter in the pan.
- Make the roux: Stir the flour into the melted butter and cook for a few minutes until the mixture turns pale yellow and slightly fragrant.
- Create the sauce: Gradually whisk in the milk and chicken stock until smooth. Continue cooking and whisking until the sauce thickens. Season with salt and pepper. Stir in 1 cup of the shredded cheese until melted. Add the cooked turkey, warmed mushrooms and white wine, stirring until heated through.
- Assemble: Pour the hot sauce over the cooked noodles and toss gently to combine. Sprinkle the remaining 1 cup of cheese over the top, then scatter panko bread crumbs evenly.
- Bake: Cover and bake in a 350°F (175°C) oven for 30 minutes. Remove the cover and bake an additional 10–15 minutes, or until the casserole is hot and bubbly and the cheese and panko are lightly golden.
Notes
The sauce may look slightly thin when assembled, but it will thicken as it bakes with the pasta. Fresh mushrooms (about 8 ounces sliced) can replace canned mushrooms. Chicken broth may be used instead of white wine.
Step-by-Step Summary
- Cook noodles: Break and boil until slightly underdone, then drain into your baking vessel.
- Prepare ingredients: Have all measured and ready before starting the sauce.
- Heat mushrooms: Briefly warm mushrooms in butter and set aside.
- Make a roux: Combine flour and butter, cook briefly to remove raw flour flavor.
- Finish the sauce: Whisk in milk and stock, thicken, season, add half the cheese, then fold in turkey, mushrooms and wine.
- Assemble and top: Pour sauce over pasta, top with remaining cheese and panko.
- Bake: Cover and bake, then uncover to brown the top until golden and bubbly.
Make Ahead and Freezing
You can assemble this casserole up to the point of baking, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed until heated through. Freezing a pan after assembly makes for a convenient, stress-free meal on a busy night.
Serving Suggestions
Serve turkey tetrazzini with a simple green salad and dinner rolls or garlic toast for a complete, comforting meal. A bright salad with a tangy dressing balances the rich, creamy casserole.
Substitutions and Variations
- Use fresh sliced mushrooms (about 8 ounces) instead of canned.
- Monterey Jack or mild cheddar can replace mozzarella for a different cheese profile.
- Add frozen peas or mixed vegetables for extra color and nutrition.
- Substitute sherry or extra stock if you prefer not to use wine.
- Omit panko and sprinkle grated Parmesan on top for a less crunchy finish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions or the whole casserole for up to 3 months. When reheating from frozen, thaw overnight and bake at 350°F until heated through.
Other Casserole Ideas
- Turkey casserole with cream-based soup
- Chicken and stuffing casserole
- Tater tot casserole
- Make-ahead carrot casserole
This turkey tetrazzini celebrates a classic, old-fashioned approach—homemade cream sauce, simple ingredients, and comforting results. It’s a great way to enjoy leftover turkey or rotisserie chicken any time of year.
