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Turkey Tetrazzini

This turkey tetrazzini contains diced turkey, mushrooms and peas, all tossed with pasta in a creamy sauce, then baked to perfection. A hearty casserole that's the perfect way to use up leftover turkey!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8
Calories: 537 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 16 ounces Spaghetti
  • 6 tablespoons butter divided use
  • 3/4 cup yellow onion diced
  • 12 ounces button mushrooms sliced
  • 2 1/2 teaspoons garlic minced
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 2 cups half and half
  • 3/4 cup Parmesan Cheese grated
  • 2 ounces cream cheese cut into small pieces
  • 3/4 teaspoon dried Italian seasoning
  • salt and pepper to taste
  • 3 cups cooked turkey cut into 1/2 inch pieces
  • 3/4 cup frozen peas do not thaw
  • 1/2 cup Italian style breadcrumbs
  • 2 tablespoons chopped parsley
  • cooking spray

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
  2. Boil the spaghetti in a pot of salted water according to the package directions.
  3. Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and saute for 3-4 minutes.
  4. Add the mushrooms and cook for another 4-5 minutes until all of the vegetables are browned and tender.
  5. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
  6. Slowly add the chicken broth and then the half and half to the pan, whisking the whole time.
  7. Bring the sauce mixture to a simmer and cook for 3-4 minutes or until it has just thickened.
  8. Take the sauce off the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until well blended and cheese is melted. Season with salt and pepper to taste.
  9. Drain the spaghetti and place it in a large bowl. Add the turkey and peas to the pasta.
  10. Pour the mushroom sauce over the pasta and toss to coat evenly.
  11. Place the pasta mixture into the prepared pan.
  12. Melt the remaining 2 tablespoons of butter. Pour the butter into the breadcrumbs and mix. Sprinkle the breadcrumbs over the top of the pasta.
  13. Bake for 20-25 minutes, until the breadcrumbs are browned. Sprinkle with parsley, then serve.

Notes

  • I typically use leftover diced turkey, but you can also cook up turkey specifically for this casserole. I recommend using turkey breast or turkey tenderloins, and roasting them in the oven.
  • I typically use button mushrooms because they are readily available and mild in flavor. You can also use other varieties including cremini, portobello or chanterelle. Feel free to buy pre-sliced mushrooms to save on prep time.
  • You do not need to thaw your peas before you mix them into the pasta, as they’ll cook through in the oven.

Nutrition Information

Calories 537kcal (27%) Carbohydrates 52g (17%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 18g (90%) Cholesterol 99mg (33%) Sodium 590mg (25%) Potassium 337mg (10%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 1080IU (22%) Vitamin C 0.9mg (1%) Calcium 541mg (54%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 537

% Daily Value*

Calories 537kcal 27%
Carbohydrates 52g 17%
Protein 26g 52%
Fat 24g 37%
Saturated Fat 18g 90%
Cholesterol 99mg 33%
Sodium 590mg 25%
Potassium 337mg 7%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 1080IU 22%
Vitamin C 0.9mg 1%
Calcium 541mg 54%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.