Turkey Tetrazzini Recipe

Turkey Tetrazzini is the perfect way to use some leftover turkey meat. This casserole is very easy to make, hearty, delicious and the leftovers are great.

Casseroles are very popular on the blog, we love fixing some as they are full of flavors, textures and can feed a crowd. My favorite part about casseroles is that you can make them in advance and also freeze them for later. Here are our favorites: Crack Chicken Casserole, Chicken Spaghetti Casserole and this amazing Cheesy White Pizza Casserole.

TURKEY TETRAZZINI

Turkey Tetrazzini is such an easy and delicious meal, it is the perfect way to use some leftover turkey. This casserole can also be made with chicken and you can pack it with your favorite veggies.

Traditionally, this casserole is done with canned cream of mushroom soup, but I am also including a homemade version for you. The casserole is easy to fix and you can can also freeze it, which makes it perfect for planning in advance. Hearty and full of flavor, this makes for a perfect dinner and very delicious leftovers.

What is Turkey Tetrazzini?

Turkey Tetrazzini is basically a turkey and pasta casserole. It is done by mixing turkey meat, with pasta, cream of mushroom soup, veggies and cheese. The casserole later is baked and until golden brown.

TURKEY TETRAZZINI CASSEROLE FREQUENTLY ASKED QUESTIONS:

• Can you make this casserole with whole wheat pasta: Yes, you can. You can also make it with spaghetti or other type of noodles.
• Are other cheeses OK to use, besides Pepper Jack cheese: Yes, you can. I have tried this casserole with mozzarella cheese and also yellow cheddar cheese, it tastes amazing.
• Are mushrooms necessary:  You can skip the mushrooms in this recipe or you can replace them with bell peppers.
• Can you make this casserole with chicken: Yes, absolutely, you can make this casserole with chicken, to save time, use rotisserie chicken.
• What other veggies can I use in this casserole: You can also use bell peppers and broccoli. Chopped zucchini are great and use spinach if you are looking to add more greens.
• Can you prep this casserole ahead of time: yes, you can. Follow all the instructions and assemble the casserole fully. Then, cover with plastic food wrap and refrigerate for up to 2 days.

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WHAT IS CONDENSED CREAM OF MUSHROOM SOUP?

Condensed soup is a canned variety of soup that is prepared with a reduced proportion of water. A liquid, like water or milk is added to the soup when heated up. Condensed soup is used often to add more flavor and creaminess in many recipes.

CONDENSED CREAM OF MUSHROOM SOUP SUBSTITUTE:

Don’t worry, if you are not from US and can’t get your hands on Condensed Cream of Mushroom Soup, or simply want a homemade, more wholesome version. You can use the below recipe to make a quick homemade version, which will make roughly about 3 cups of soup, enough to replace 2 (10 1/2 oz each) cans of condensed cream of mushroom soup.

Ingredients:

• 4 ounces baby Bella mushrooms, finely diced
• 6 tablespoon unsalted butter
• 2/3 cup all purpose flour
• 1 teaspoon garlic powder
• 2/3 cup whole or skim milk
• 2/3 cup chicken broth or veggie broth
• 1 teaspoon onion powder
• 1 teaspoon ground thyme
• salt and pepper to taste

Directions:

1. First, place a medium sauce pan over medium heat. Once hot, add the butter and melt it.
2. Then, add diced mushrooms and cook stirring for 2-3 minutes.
3. Add flour to the mushroom and butter mix, and stir well to combine and form a paste.
4. Whisk in milk slowly until fully combined with no lumps.
5. Next, whisk in broth, slowly again, until fully combined.
6. Then, stir in garlic, onion powder, thyme and adjust for salt and pepper.
7. Lastly, whisk the mixture until it starts to simmer. Let it simmer on low heat for about 2 minutes. The soup should be smooth and creamy. If its too dense, whisk in a little more milk or broth.
8. When replacing the Condensed Cream of Mushroom Soup use a 1:1 ratio, so if you are using a 10 1/2 ounces can of condensed soup, you will need 1 1/3 cup of the homemade version to replace in recipes.
9. The homemade soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

HOW TO FREEZE UNBAKED TURKEY TETRAZZINI CASSEROLE:

• To freeze, add the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish.
• Cover tightly with aluminum foil and wrap in freezer safe plastic wrap.
• Freeze for up to 6 months. Bake, frozen and covered with foil, at 350°F, for 1 hour or until done.
• Uncover for the last 15 minutes of baking for the top to brown.

HOW TO FREEZE BAKED TURKEY TETRAZZINI CASSEROLE:

• To freeze, add the mixture to a buttered 9-by-13-inch freezer-to-oven baking dish.
• Cover tightly with aluminum foil and wrap in freezer safe plastic wrap.
• Freeze for up to 6 months.
• Preferably thaw before you bake it, this allows the casserole to heat un uniformly in the oven.
• Bake at 350°F, for 30 minutes or until the top has browned.

Print

Servings: 8 servings

Turkey Tetrazzini Casserole

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Turkey Tetrazzini is the perfect way to use some leftover turkey meat. This casserole is very easy to make, hearty, delicious and the leftovers are great.

Ingredients

• 4 cups shredded turkey meat or chicken
• 1/2 package egg noodles cooked
• 2 cans 10. 5 ounces each condensed cream of mushroom soup
• 1/2 cup sour cream
• 2 cups Pepper Jack cheese grated
• 10 ounces mixed frozen veggies thawed, I used a mix of green beans, carrots and corn
• 2 tablespoons olive oil
• 1 medium onion diced
• 1 tablespoon minced garlic
• 10 ounces baby Bella mushrooms sliced
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Topping:

• 1 1/2 cups cracker crumbs I used Ritz crackers
• 8 tablespoons unsalted butter melted
• 1 cup Pepper Jack cheese grated

Instructions

1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a 9x13 inched baking dish or large casserole pan with butter or a drizzle of oil, set aside.

Cook Pasta:

1. Add pasta to a pot with boiling water. Add a drizzle of oil, and stir. Cook per package instructions, aiming for al dente, or 1-2 minutes shy from what the package cooking time suggests, as it will be cooking in the oven as well.
2. Once pasta is cooked, drain it and add it to a large bowl.
3. In the meantime thaw the frozen veggies under warm water and slice the mushrooms.

Cook the Veggies:

1. Add two tablespoons of olive oil to a large skillet over medium heat. Once the oil is hot add onion and garlic, cook stirring for 1 minute.
2. Add sliced mushrooms, dried parsley, thyme, oregano, pepper flakes, salt and pepper.
3. Stir and cook for about 5 minutes, until the mushrooms start to get softer.
4. Remove from heat and set aside.

Assemble:

1. Add cooked and drained pasta to a large bowl.
2. Add shredded turkey meat, condensed cream of mushroom soup, sour cream, grated cheese, thawed mixed veggies and the cooked mushroom mix. Stir to combine.
3. If the mixture needs more liquid, add 1/4 cup at a time and stir well to combine.
4. Transfer the mixture to the prepared baking dish or casserole pan.

Buttery Cracker Topping:

1. In a medium bowl, combine cracker crumbs with melted butter, until well blended.

Baking:

1. Spread the crumb mixture on top of the casserole.
2. Sprinkle the remaining 1 cup of cheese on top. Distribute evenly.
3. Bake for 30-40 minutes or until mixture is bubbly, cheese is fully melted and the top is golden brown.

Calories: 529, Fat: 32g, Saturated Fat: 18g, Cholesterol: 155mg, Sodium: 1096mg, Potassium: 637mg, Carbohydrates: 16g, Fiber: 1g, Sugar: 2g, Protein: 43g, Vitamin A: 15.5%, Vitamin C: 2.1%, Calcium: 39.4%, Iron: 15.7%

Author: Catalina Castravet

Course: Main Course

Cuisine: American

Keyword: Turkey Tetrazzini Casserole

All images and text © for Peas and Peonies, LLC.

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