0 from 3 votes
Turkey Tetrazzini Recipe
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 585 kcal
Course:
Main Course
Cuisine:
American
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.
- 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.
- 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.
- 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.
Cup of Yum
Notes
- Fettuccine Noodles
- 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
Nutrition Information
Serving
1c
Calories
585kcal
(29%)
Carbohydrates
67g
(22%)
Protein
34g
(68%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
146mg
(49%)
Sodium
575mg
(24%)
Potassium
447mg
(13%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
2875IU
(58%)
Vitamin C
5mg
(6%)
Calcium
351mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 585
% Daily Value*
| Serving | 1c | |
| Calories | 585kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 34g | 68% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 146mg | 49% |
| Sodium | 575mg | 24% |
| Potassium | 447mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2875IU | 58% |
| Vitamin C | 5mg | 6% |
| Calcium | 351mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.