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This Easy Turkey Tetrazzini is so creamy and delicious filled with pasta, tender turkey, and green beans all in an easy homemade sauce then topped with Parmesan and baked until golden and perfect. A family meal that is a winner with everyone!
This is a homemade casserole, with no canned soups and still totally easy! A simple and quick creamy sauce coats everything and makes this dish irresistible. Plus, this is a great recipe to use up any leftover turkey you have after a big meal or in the freezer.
You might also like to try Leftover Turkey Pot Pie, Turkey Noodle Soup, or Turkey Pot Pie with Puff Pastry to repurpose more leftover turkey.
Turkey Tetrazzini Ingredients
- Spaghetti
- Salted Butter
- Onion
- Button Mushrooms
- Garlic Cloves
- Unbleached All Purpose Flour
- Salt
- Black Pepper
- Dried Parsley
- Chicken Broth
- Heavy Cream
- Sour Cream
- Shredded Turkey
- Frozen Green Beans
- Grated Parmesan
Substitution Suggestions:
- Spaghetti: Feel free to use your favorite pasta. Linguine, rotini, penne, cavatappi, elbow macaroni, egg noodles and fusilli are all good substitutes.
- Salted Butter: Unsalted butter can be used, I would recommend adding a little extra salt to the sauce.
- Button Mushrooms: Button mushrooms are cheap and easily accessible year round, so I tend to use those often. However, you can use whichever mushrooms are in season or are your favorite. Not a mushroom fan? You can omit them and the sauce will still be dreamy and delicious.
- Chicken Broth: Vegetable broth, chicken stock, bone broth, bouillon and water can all be used.
- Heavy Cream: The cream makes the sauce super rich, but if you like you can use milk or half and half.
- Sour Cream: Plain Greek yogurt is a great substitute.
- Shredded Turkey: Shredded chicken can also be used in this recipe.
- Frozen Green Beans: Drained canned green beans can be used, or parboiled fresh green beans. Or you can use frozen peas or broccoli too.
How to Make Easy Turkey Tetrazzini
- First step, boil a large pot of water and cook the spaghetti to al dente per the package directions.
- While the spaghetti is cooking, make the sauce. Start by melting the butter over medium heat.
- Add the diced mushrooms and onions to the melted butter and sauté until onions are soft and translucent.
- Add the minced garlic and cook another minute until garlic is fragrant.
- Sprinkle the all purpose flour, salt, black pepper and parsley over the cooked veggies. Stir it up well and cook 1-2 minutes.
- Slowly add the chicken broth while stirring constantly followed by the heavy cream. Bring to a low bubble and boil until thickened. Once thickened, remove from heat.
- Stir in sour cream.
- Pour the sauce over the cooked and drained pasta. Toss it with tongs to evenly coat all the pasta.
- Then add the cooked shredded turkey and frozen green beans. Toss it all again to mix it well.
- Pour it into a deep 3 quart casserole dish and spread it evenly.
- Sprinkle the top with grated parmesan cheese.
- Bake the casserole in a preheated 375°F oven for 25-30 minutes until golden brown and bubbly.
Make it Ahead
Make Ahead: To make this tetrazzini ahead of time, prepare it following the directions but don't bake it. Once the casserole is prepared cover it with a tight fitting lid or a layer of plastic wrap and aluminum foil. Refrigerate the casserole up to 4 days. On the night you want to enjoy it, pull the casserole out and let it come to room temp while the oven preheats to 375°F. Remove the cover or plastic wrap and cover it with aluminum foil. Bake the casserole for 20 minutes, remove foil and bake another 10-20 minutes until warmed through and golden brown.
Freezer Meal: This is a great freezer meal recipe too. Prepare the casserole and place it in a freezer safe casserole dish or aluminum foil pan. Tightly cover the casserole so no air can get in. Then, label and date the dish. Freeze the casserole for up to 4 months. When ready to enjoy, thaw the casserole overnight in the fridge. Pull the casserole out of the fridge and let it come to room temp while the oven preheats to 375°F. Remove any cover and then cover the casserole with aluminum foil. Bake the casserole for 20 minutes, remove foil and bake another 10-20 minutes until completely warmed through and golden brown.
Storing Turkey Tetrazzini
Storing Leftovers: Store any leftovers in an air tight container in the fridge for up to 4 days. Leftovers can also be frozen. Add the cooled casserole to freezer safe containers or foil pans. Cover tightly and freeze for up to 4 months.
Reheating leftovers: Reheat in the microwave or in a 350°F oven covered with foil until warmed through. If leftovers are frozen, thaw them overnight in the fridge before reheating.
What to Serve with Easy Turkey Tetrazzini
I like to serve a simple green salad with this pasta casserole. Homemade Cranberry Sauce is really good too! Along with Easy Dinner Rolls or Garlic Cheese Biscuits.
Other Delicious Casseroles:
- Cheesy Spaghetti Bake
- Homemade Shepherd's Pie
- Baked Rigatoni Casserole
- Cheeseburger Casserole
- Biscuit Topped Chicken Pot Pie
- Baked Penne
- Chicken and Noodles
- Manicotti with Meat Sauce
- Mexican Lasagna
Easy Turkey Tetrazzini
Ingredients
- 1 pound spaghetti, cooked to al dente
- ½ cup salted butter
- 1 small onion, chopped
- 2 oz button mushrooms, diced
- 2 cloves garlic, minced
- ½ cup unbleached all purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley
- 2 cups chicken broth
- 1½ cups heavy cream
- 1 cup sour cream
- 4 cups cooked shredded turkey
- 3 cups frozen green beans
- ½ cup grated parmesan cheese
Instructions
- Cook spaghetti to al dente per package directions.
- Preheat oven to 375°F.
- In a large skillet, melt butter over medium heat.
- Add the onions and mushrooms and cook until onions are soft and translucent.
- Add the minced garlic and cook another minute until garlic is fragrant.
- Sprinkle the flour, salt, black pepper and parsley over the onions and mushrooms and stir to combine everything. Cook and stir 1-2 minutes.
- Slowly add the chicken broth while stirring. Then stir in the heavy cream. Bring to a low boil and boil until thickened enough to coat the back of a spoon. Then remove from heat.
- Stir in sour cream.
- Pour the sauce over the cooked and drained spaghetti and toss it together.
- Add the turkey and green beans and stir to combine it all.
- Add it all to a deep 3 quart casserole dish.
- Evenly sprinkle the top with grated parmesan cheese.
- Bake for 25-30 minutes until golden brown and bubbling.
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