Easy Turkey Tetrazzini (Creamy Leftover Turkey Casserole, No Canned Soup)
A creamy, from-scratch way to use up leftover turkey made with pasta, mushrooms and turkey baked in a homemade cream sauce with a cheesy topping. It’s even freezer-friendly!
I don’t know about you, but after cooking an entire turkey dinner, one of my favourite parts is the leftovers! Sure, a hot turkey sandwich piled high with stuffing and gravy is a must. But by day two, I’m ready for something that doesn’t taste exactly like turkey dinner all over again.
That’s where this easy turkey tetrazzini comes in. Tender pasta, mushrooms and leftover turkey are baked in a creamy homemade sauce (no canned soup!) with a golden, cheesy topping. It’s my absolute favourite way to use up leftover turkey, and honestly one of my favourite casseroles ever.
Even better, it freezes beautifully. I like to make a pan for the week after the holiday and tuck another into the freezer for a busy night when we’re craving comfort food.
What you’ll love about this recipe:
Ingredients for Turkey Tetrazzini
(A printable recipe card is provided below for your convenience.)
- Cooked turkey – Leftover white or dark meat, diced. Cooked chicken works too.
- Thin pasta – I use vermicelli, but spaghetti or linguine work just as well.
- Butter – For a rich, homemade cream sauce.
- Mushrooms – Canned mushroom pieces make it easy, or use sliced fresh mushrooms.
- Flour – Thickens the sauce.
- Milk – I use 2%.
- Chicken stock – Adds flavour to the sauce. Homemade turkey stock is even better if you have it!
- White wine – Adds a little depth. You can swap in sherry or more stock.
- Mozzarella cheese – Stirred into the sauce and sprinkled on top.
- Panko bread crumbs – For a golden, crunchy topping.
- Salt and pepper – To taste.
Step by Step Instructions for this Leftover Turkey Casserole
- Step 1: Cook the noodles. Break the noodles in half and cook them in salted boiling water until just al dente. You actually want them a little undercooked, because they finish softening in the oven. Drain them and put them in a Dutch oven or a 9 x 13 pan sprayed with cooking spray.
- Step 2: Get everything ready. While the noodles cook, measure out all your other ingredients and set them aside. Trust me on this one! Once you start the sauce, things move quickly, and it’s so much easier when everything is ready to dump in.
- Step 3: Warm the mushrooms. Melt the butter in a large skillet and add the mushrooms just to heat them through. Scoop them out and set them aside, but leave all that buttery goodness in the pan for your sauce.
- Step 4: Make the roux. Whisk the flour into the melted butter and let it cook for a few minutes until it turns a nice pale yellow. This is what makes your sauce thick and creamy.
- Step 5: Build the creamy sauce. Slowly pour in the milk and chicken broth, whisking the whole time so it stays smooth. Keep whisking as it cooks and thickens, then season with salt and pepper. Stir in half the cheese until it melts. Finally, add the turkey, mushrooms and white wine and stir until everything is heated through. Don’t worry if the sauce looks a little thin. It thickens up as it bakes!
- Step 6: Assemble. Pour the sauce over the noodles and give it a gentle toss. Top with the rest of the cheese and a sprinkle of panko crumbs.
- Step 7: Bake. Cover and bake at 350°F. Then take the cover off and let it bake a little longer, until it’s hot and bubbly around the edges and the cheese and panko are just turning golden. (You’ll find the exact times in the recipe card below.)
Can You Make Turkey Tetrazzini Ahead or Freeze It?
Yes, and it’s one of my favourite things about this recipe! Just follow the steps right up until baking. Then cover the dish tightly with plastic wrap and foil and pop it in the freezer for up to 3 months. When you’re ready for an easy dinner, thaw it in the fridge overnight and bake it as directed. It’s like a gift to your future self on a busy weeknight!
What to serve with turkey tetrazzini
This creamy pasta casserole can be served with a green salad (like spinach salad with this poppy seed dressing recipe) and dinner rolls or garlic toast.
Substitutions for this casserole recipe
- If you prefer fresh mushrooms to canned, substitute 8 ounces sliced mushrooms for the canned mushrooms.
- Monterey jack cheese is a yummy substitute for the mozzerella cheese
- You can add in some frozen veggies (like frozen peas) for a casserole with more vegetables.
- Sherry can be substituted for the white wine, or you can substitute chicken stock for the wine.
- You can omit the panko crumbs and sprinkle on parmesan cheese instead.
How to store turkey tetrazzini leftovers
If you have leftovers, good for you! This is one of those recipes that can disappear quickly.;)
To store the leftovers, cover in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. If frozen, to reheat it, let it thaw completely and bake in a 350 degree oven until heated through.
Other Casserole recipes:
- Quick & Easy Turkey Casserole with cream of chicken soup
- Chicken & Stuffing Casserole
- Easy Tater Tot Casserole
- Make ahead Carrot Casserole
Stock Your Freezer with Easy Meals
Love having dinner ready to go? Grab my free Freezer Meal Starter Guide for tips, freezer-friendly recipes and everything you need to get started.
This recipe was inspired by Debra’s old fashioned chicken tetrazzini recipe.
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Creamy Turkey Tetrazzini Recipe
Turkey tetrazzini is a creamy turkey casserole recipe made with pasta, mushrooms, and cooked turkey smothered in a flavorful cream sauce and topped with cheese. It’s a delicious way to use up leftover turkey or chicken, and will have your family asking for more!
Ingredients
- 3 1/2 cups cooked turkey cut into large dices
- 12 ounces vermicelli – or any other type of thin pasta noodles
- 6 tablespoons unsalted butter
- 1-10 oz can mushroom pieces and stems, drained (It is 284 ml here in Canada)
- 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 – or chicken broth can be substituted)
- 1/3 cup panko bread crumbs
- salt and pepper
Instructions
- Break the noodles in half and cook in salted boiling water according to package directions until just al dente (a little bit undercooked). Drain noodles and place in a dutch oven or 9 x 13 pan that has been sprayed with non-stick cooking spray.
- While the noodles are cooking, prepare and measure out all the other ingredients and set aside. Once you start making the sauce you need to move quite quickly, so it’s nice to have everything ready to dump in!
- Preheat a large skillet and melt the butter. Add in the mushrooms and heat through. Remove the mushrooms and set aside.
- Make a roux sauce by first adding the flour to the melted butter and whisking together. Cook for a few minutes until the mixture becomes yellow.
- Slowly add in the milk and chicken broth whisking constantly until it becomes smooth. Continue to whisk as it cooks and becomes thick. Sprinkle in salt and pepper. Add in 1 cup of the grated cheese and stir until melted and thickens. Add in the cooked turkey, mushrooms, and white wine and stir until heated through.
- Pour the sauce over the cooked noodles in the dutch oven. Top with remaining 1 cup cheese and panko bread crumbs.
- Bake at 350 degrees for 30 minutes. Then remove the cover and bake for 15 minutes more or until it is hot and bubbly around the edges and the cheese and panko crumbs are just starting to turn golden brown.
Notes
The sauce might seem too thin when it's finished, but it isn't! It will become thicker as it bakes together with the pasta noodles.
8 ounces sliced fresh mushrooms can be substititued for the canned mushrooms.
Chicken broth can be substituted for the white wine.
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