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Easy Leftover Turkey Tetrazzini Recipe

Easy Leftover Turkey Tetrazzini Recipe

A creamy baked spaghetti casserole made with leftover turkey, mushrooms, peas, Parmesan, and mozzarella. It is a comforting make-ahead-style dinner that serves 6 to 8 people.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta and Filling
  • 12 ounces Spaghetti, broken in half
  • 3 cups Cooked leftover turkey, shredded or chopped
  • 2 tablespoons Butter
  • 1 small Small yellow onion, finely diced
  • 8 ounces Mushrooms, sliced
  • 2 cloves Garlic cloves, minced
Sauce
  • 1/4 cup All-purpose flour
  • 2 cups Chicken or turkey broth
  • 1 cup Whole milk or half-and-half
  • 1/2 cup Sour cream
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
Cheese and Topping
  • 1 cup Frozen peas, thawed
  • 1/2 cup Grated Parmesan cheese
  • 1 cup Shredded mozzarella cheese, divided
  • 1/2 cup Dry breadcrumbs or panko, optional
  • as needed Chopped parsley, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Cook the broken spaghetti in salted water until just shy of al dente, then drain well.
  2. Melt the butter in a large skillet or saucepan. Cook the onion and mushrooms for 5 to 7 minutes, until softened and most of the mushroom liquid has evaporated. Add the garlic and cook for about 30 seconds.
  3. Sprinkle the flour over the vegetables and stir for 1 minute. Gradually whisk in the broth, then the milk or half-and-half, and simmer for 3 to 5 minutes until thickened.
  4. Remove the sauce from the heat and stir in the sour cream, salt, pepper, Parmesan, and 1/2 cup of the mozzarella.
  5. Fold in the turkey, thawed peas, and cooked spaghetti. Transfer the mixture to the prepared baking dish and spread it evenly.
  6. Top with the remaining 1/2 cup mozzarella and optional breadcrumbs. Bake uncovered for 25 to 30 minutes, until bubbling and lightly browned. Rest for 5 to 10 minutes before serving.

Notes

Cook the pasta 1 to 2 minutes less than package directions so it does not become mushy in the oven. Use half-and-half and loosely cover with foil for the first 15 minutes if the turkey is especially lean or dry. Use refrigerated leftover turkey within 3 to 4 days, and reheat the casserole until the center reaches 165°F.