Creamy Turkey Tetrazzini Recipe — A Cozy Leftover Casserole

Turkey tetrazzini is a rich, comforting pasta casserole made with tender cooked turkey, thin noodles, mushrooms, and a creamy homemade sauce, finished with melted cheese and a crunchy topping. It’s an ideal way to transform leftover turkey or chicken into a crowd-pleasing weeknight meal that feels special enough for guests.

Why you’ll love this turkey tetrazzini

• Great for using leftover turkey from holidays or a roast.
• Can be made with cooked chicken or rotisserie chicken instead of turkey.
• Creamy, but not soupy — the sauce is balanced for perfect texture after baking.
• Simple enough for an easy weeknight dinner yet attractive enough for guests.
• Made with a homemade sauce — no canned cream soups required.
• Enjoyable year-round and easy to adapt with substitutions.

Ingredients for Turkey Tetrazzini

(Printable recipe card follows in the instructions section.)

• 3 1/2 cups cooked turkey, cut into large dice
• 12 ounces vermicelli or another thin pasta
• 6 tablespoons unsalted butter
• 1 (10 oz / 284 ml) can mushroom pieces and stems, drained
• 1/4 cup all-purpose flour
• 1 cup 2% milk
• 2 cups shredded mozzarella cheese, divided
• 2 cups chicken stock
• 1/4 cup white wine or cooking sherry (chicken broth can replace wine)
• 1/3 cup panko bread crumbs
• Salt and pepper, to taste

Step-by-step Instructions

1. Preheat the oven to 350°F (175°C). Lightly spray a large dutch oven or a 9 x 13-inch baking dish with non-stick cooking spray.
2. Break the noodles in half and cook them in salted boiling water according to package directions until just al dente — slightly undercooked so they finish in the oven. Drain the noodles and transfer them to the prepared baking dish.
3. While the pasta cooks, measure and prepare the remaining ingredients so they are ready when you make the sauce.
4. In a large skillet, melt the butter over medium heat. Add the drained mushrooms, heat through briefly, then remove the mushrooms and set aside.
5. To make the sauce, add the flour to the melted butter in the skillet and whisk to form a roux. Cook for a few minutes, stirring constantly, until the mixture takes on a slightly yellow color.
6. Slowly whisk in the milk and chicken stock, keeping the mixture smooth. Continue whisking as the sauce heats and thickens. Season with salt and pepper. Stir in 1 cup of the shredded mozzarella until fully melted and incorporated. Add the cooked turkey, sautéed mushrooms, and the white wine; heat until everything is warmed through.
7. Pour the sauce evenly over the cooked noodles in the baking dish. Sprinkle the remaining 1 cup of mozzarella over the top, then sprinkle the panko crumbs for a crunchy finish.
8. Bake, covered, at 350°F for 30 minutes. Remove the cover and bake an additional 15 minutes, or until the casserole is bubbly around the edges and the cheese and panko are lightly golden.

What to Serve with Turkey Tetrazzini

Serve this creamy turkey pasta casserole with a crisp green salad, simple steamed vegetables, or warm dinner rolls or garlic toast. A bright vinaigrette or a poppy seed dressing pairs nicely to cut through the richness.

Substitutions and Variations

• Use 8 ounces of fresh sliced mushrooms instead of canned if you prefer.
• Monterey Jack or a mild white cheddar are tasty alternatives to mozzarella.
• Add frozen peas or mixed vegetables for extra color and nutrition.
• Substitute sherry or extra chicken stock for the white wine.
• Omit the panko crumbs and sprinkle grated Parmesan for a different topping texture.

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 3 days. For longer storage, freeze the casserole for up to 3 months. When reheating from frozen, thaw completely in the refrigerator overnight and bake at 350°F until heated through. Reheat refrigerated portions covered in the oven at 350°F for 15–20 minutes or until warmed.

Notes and Tips

The sauce may appear a bit thin when you finish preparing it, but it will thicken as it bakes and the pasta absorbs some of the liquid. For best results, slightly undercook the pasta before combining with the sauce so it finishes perfectly in the oven.

If you’d like a richer sauce, substitute some of the milk with heavy cream, but the recipe is designed to be flavorful without heavy cream.

Other casserole ideas

• Quick and easy turkey casserole made with cream soup (for a different texture and flavor).
• Chicken and stuffing casserole for a cozy, holiday-style dish.
• Tater tot casserole for a hearty family favorite.
• Make-ahead carrot casserole as a vegetable-forward side or main.

This recipe is inspired by classic chicken tetrazzini variations and adapted to highlight leftover turkey.