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Creamy Turkey Tetrazzini (The Best Leftover Turkey Recipe!)

A rich, creamy, cheesy turkey pasta casserole made with leftover turkey, tender spaghetti, peas, mushrooms, and a homemade cream sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 bowls
Course: Casserole, Dinner
Cuisine: American
Calories: 495

Ingredients
  

Casserole
  • 12 oz spaghetti uncooked
  • 3 tbsp butter
  • 1 onion diced
  • 3 cloves garlic minced
  • 8 oz mushrooms sliced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 2 cups cooked turkey shredded or diced
  • 1 cup frozen peas
  • 1 tsp Italian seasoning
  • 0.5 cup Parmesan cheese grated
Topping
  • 1 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese

Equipment

  • Skillet
  • Large pot
  • Baking dish (9×13)
  • Whisk

Method
 

  1. Cook spaghetti until al dente; drain and set aside.
  2. Sauté onion, garlic, and mushrooms in butter, seasoning with salt and pepper.
  3. Add flour and cook 1 minute.
  4. Slowly whisk in broth and cream; add cream cheese and Parmesan.
  5. Stir in turkey, peas, Italian seasoning, and cooked pasta.
  6. Spread into greased baking dish and top with mozzarella and Parmesan.
  7. Bake at 350°F for 25–30 minutes until bubbly and golden.

Notes

For extra creaminess, add 1/2 cup pasta water to the sauce.