Turkey Tetrazzini Recipe [Video]

Catalina Castravet
By Catalina Castravet
5 from 2 reviews

Casseroles Pasta Turkey easy meals recipes

Cook time Cook time: 40 minutes

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. Watch the video tutorial below and you’ll see how easy this is.

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.

The Best 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.

This is an extra savory and creamy pasta dish that is ideal to serve year-round. Baked spaghetti is soaked with turkey, mushrooms, and cheese for an easy weeknight family meal. Everything is baked until hot and bubbly. So yummy and delicious!

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 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?

This is basically a turkey and pasta casserole dish that is rich, creamy, and bubbly. It is done by mixing turkey meat, with pasta, cream of mushroom soup, veggies, and cheese. The casserole later is baked and until bubbly and golden brown.


  • Can you make this casserole with whole wheat pasta: Yes, you can. You can also make it with spaghetti or other types 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.


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.


Don’t worry, if you are not from the 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. That is enough to replace 2 (10 1/2 oz each) cans of condensed cream of mushroom soup. Use it to make this delicious turkey tetrazzini recipe.


  • 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


  1. First, place a medium saucepan 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 it’s 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 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.


  • 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.


  • 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 ununiformly in the oven.
  • Bake at 350°F, for 30 minutes or until the top has browned.

More delicious Thanksgiving Casseroles:

Recipe Tips and notes:

  • You can use fresh or frozen veggies here. Also, feel free to add and substitute with your favorite vegetables. Add carrots, peas, broccoli, bell peppers for a mix of flavor.
  • Also, you can substitute turkey meat with shredded chicken, or chicken breast
  • For enhanced flavor, I love to use a variety of dried herbs, like dried basil, oregano, garlic, etc. 
  • Similarly, you can use your favorite cheeses here. Parmesan and Swiss cheeses work well, but go with what you like the most. 

Save Recipe
5 from 2 reviews

Turkey Tetrazzini Casserole

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.

Author: Catalina Castravet Serves: 8 servings
Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hr




Cook Pasta:

Cook the Veggies:


Buttery Cracker Topping:


Nutrition information

Calories: 529 Carbohydrates: 16 Protein: 43 Fat: 32 Saturated Fat: 18 Cholesterol: 155 Sodium: 1096 Potassium: 637 Fiber: 1 Sugar: 2 Vitamin A: 775 Vitamin C: 1.7 Calcium: 394 Iron: 2.8
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Jenn @ EngineerMommy

This looks really delicious. How have I never tried this?? I totally want to make this recipe with those turkey leftovers.



This would be the perfect dish to bring to my next family gathering. This recipe looks savory, and perfect for cold fall nights. 



This is the first time I've ever heard of this before. It looks so good too! Looks like something else I need to give a try.


Nancy at Whispered Inspirations

Mmm, this looks amazing. I love that it is made with turkey. YUM!


Melanie Walsh

I grew up with casseroles for dinner almost every day! My parents had six kids, so it was so easy to prep a meal and clean it up too. This casserole brings back memories of my own childhood. I'm sure it'll help make some yummy memories for my own kids.


They are such a time saver especially when you have a larger family!


Thena Franssen

This looks like a delicious recipe for me to try this year! Bookmarked for later!



I've never had this before! It looks soooo good, so I'm going to have to save this recipe to try soon.


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