Easy Turkey Tetrazzini

Wooden spatula laying on top of a pan of turkey tetrazzini. Two servings have been removed and are sitting on plates to the side.

5 from 5 votes

This easy turkey tetrazzini recipe is a great way to use up Thanksgiving leftovers. It has a rich and creamy sauce and is topped with a buttery breadcrumb topping.

Course Entrees, Main Courses

Cuisine American

Prep Time 7

Cook Time 35

Total Time 42

Servings people

Calories 330kcal

Author Lisa B.

Ingredients

1 package (16 ounces) spaghetti
1 medium onion chopped
8 tablespoons butter divided
8 ounces sliced fresh mushrooms washed
1 large sweet red pepper chopped
1/2 cup all-purpose flour
1 teaspoon salt
6 cups whole milk
1 tablespoon chicken bouillon granules
6 cups cubed cooked turkey meat
1 cup grated Parmesan cheese
1/2 teaspoon cayenne pepper
1 cup panko bread crumbs

Instructions

Preheat the oven to 350° F.
Cook spaghetti according to package directions until al dente. Drain the spaghetti and set aside.
Meanwhile, in a large stock pot, melt four tablespoons of butter over medium-high heat. Add the onions and sauté until tender, about 5-7 minutes.
Add the mushrooms and red bell pepper. Sauté 4-5 minutes longer or until vegetables are tender.
Stir in flour and salt until blended.
Gradually whisk in the milk and bouillon. Bring the milk to a simmer and stir for two minutes or until thickened.
Stir in turkey, cheese and cayenne pepper. Heat through. Season with salt and pepper to taste. Remove the pot from the heat.
Add the spaghetti noodles to the turkey mixture and mix well.
Transfer the casserole to one 9-in. x 13-in. x 2-in. greased baking dish or two 8-in. x 8-in. greased baking dishes.
Melt the remaining butter. Toss the butter with the bread crumbs and sprinkle it over the casserole.
Bake, uncovered, for 30-35 minutes or until the casserole is heated through and bread crumbs are golden brown.

Video

Notes

Storage, freezing, and reheating instructions

Storage. Allow the tetrazzini to cool completely, then cover the top of the casserole dish with a layer of foil or plastic wrap. Store in the refrigerator for up to five days.

Freezing. Uncooked turkey tetrazzini can be stored in the freezer for up to one year. Follow the recipe through step 10. Then cover with foil and freeze. Allow the casserole to thaw before cooking. Right before putting it into the oven, make the Panko breadcrumb topping.

Reheating. Reheat individual servings of tetrazzini in the microwave for 1-2 minutes until heated through. You can also reheat it covered in the oven. Let the casserole sit at room temperature for 20 minutes, then bake at 350 degrees F for 20 minutes until heated through. Halfway through, remove the foil so the breadcrumb topping can crisp up again.

Nutrition