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 for Turkey Tetrazzini
(A printable recipe card is provided below for your convenience.)
- 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- 284 ml (or 10 fl oz) 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 – or chicken broth can be substituted)
- 1/3 cup panko bread crumbs
- salt and pepper
Step by Step Instructions for this Leftover Turkey Casserole
- 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.
What to serve with turkey tetrazzini
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
This recipe was inspired by Debra’s old fashioned chicken tetrazzini recipe.
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