Leftover Turkey Tetrazzini
A creamy pasta bake using leftover turkey and mushrooms.An easy, comforting casserole perfect for post-holiday meals.Simple ingredients create a rich, satisfying dish everyone enjoys.Ideal for using leftovers in a flavorful and budget-friendly way.
Ingredients
- 3 cups cooked leftover turkey, chopped
- 12 oz spaghetti or fettuccine, cooked
- 2 cups sliced mushrooms
- 1 small onion, diced
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken or turkey broth
- 1 ½ cups milk or half-and-half
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ½ cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package instructions; drain and set aside.
- In a skillet, melt butter and sauté onion and mushrooms until soft.
- Sprinkle in flour and whisk to form a roux; cook 1–2 minutes.
- Slowly add broth and milk, whisking until smooth and thickened.
- Season with garlic powder, thyme, salt, and pepper.
- Stir in Parmesan cheese until melted.
- Add cooked turkey and pasta into the sauce, mixing well.
- Transfer mixture to a baking dish and top with mozzarella and breadcrumbs.
- Bake 20–25 minutes or until golden and bubbling.
Notes
- Use any pasta shape such as penne or egg noodles for a different texture.
- Add peas or spinach for a pop of color and added nutrition.
- Half-and-half makes it richer, but milk keeps it lighter.
- Make it ahead and refrigerate up to 24 hours before baking.
- Cream cheese option: adding 2–3 tablespoons gives a denser, creamier sauce.