Turkey Tetrazzini Recipe 🦃🍝
This creamy, cheesy Turkey Tetrazzini is the ultimate way to use up leftover turkey! With tender turkey, pasta, and mushrooms in a rich sauce, all topped with crispy breadcrumbs and Parmesan, this comforting casserole is easy, budget-friendly, and freezer-friendly.
Ingredients
- 3 cups cooked turkey shredded or chopped
- 12 oz spaghetti or any pasta of choice
- 1 can cream of mushroom soup
- 1 ½ cups chicken broth
- 1 cup sour cream or Greek yogurt
- 1 cup shredded Parmesan cheese
- 1 cup frozen peas
- 1 small onion diced
- 2 garlic cloves minced
- 1 cup breadcrumbs or crushed crackers
- 2 tbsp butter melted
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, then drain and set aside.
- In a skillet, sauté onions and garlic until soft. Stir in turkey and peas to warm through.
- In a bowl, mix soup, broth, sour cream, ½ cup Parmesan, salt, and pepper. Combine with pasta and turkey mixture.
- Transfer to a greased 9x13” casserole dish. Top with breadcrumbs, remaining Parmesan, and melted butter.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden.
Notes
- Substitute turkey with chicken or ham.
- For extra crunch, mix breadcrumbs with crushed chips.
- Make ahead and refrigerate overnight before baking.
- Freeze unbaked, then thaw overnight and bake as directed.