Turkey Tetrazzini Recipe
Turkey Tetrazzini is my favorite way of using leftover side dishes and turkey meat. This casserole is easy to make, hearty, and delicious. It can also be made in advance or frozen for later. It’s a must-try if you want to turn your Thanksgiving leftovers into something mouthwatering!
This is a great way to use leftovers, especially after a big turkey dinner (think Thanksgiving). I get something special to put on our table without repeating myself. Since this is a very versatile dish with many different ingredients, I like that I can substitute them and use what I have on hand without a problem. I have never been a fan of wasting food, and this is a creative and delicious way to use leftovers.
Table of contents
This extra-savory and creamy pasta dish is ideal for serving year-round. Baked egg noodles soaked in a cream sauce with turkey, mushrooms, and cheese make for an easy weeknight family meal. When I make this dish, I almost always have leftovers; I like to freeze them for later, to have something delicious on hand for when I don’t feel like cooking. This trick comes in handy when I need a quick dinner.
Why you will love this recipe
- Budget-friendly: Make it at home for way less money, using leftovers you already have.
- Make individual frozen leftovers: It’s great to make an extra casserole and freeze it for later.
- It’s fast to whip up: Assembling it takes just 20 minutes, and all that’s left to do is to bake it.
- Healthier: No preservatives and lots of nutritious and wholesome ingredients.
What you will need
- Turkey – I used my perfectly roasted turkey meat for this dish.
- Pasta – You can use what you like. I use egg noodles for mine.
- Organic cream of mushroom soup – Do not add water or any other liquid; I also have a homemade version.
- Diary – I combine the soup with sour cream and grated Pepper Jack cheese to make the sauce rich and creamy.
- Veggies – I use what I have on hand from Thanksgiving, either green beans or Brussels sprouts. If I don’t have enough, I add some frozen veggies. I also enjoy adding onion, garlic, and mushrooms since they are so good with the creamy sauce.
- Seasoning: I mix dried parsley, oregano, thyme, and red pepper flakes.
- Topping: A good casserole needs a great topping, and my favorite one is combining Ritz cracker crumbs with butter and some extra cheese.
How to make it
Preheat the oven: I preheat the oven to 375 degrees F and grease a 9×13 dish with oil or butter.
Cook the pasta: I cook the pasta according to the package instructions for al dente. After it is done, I drain it and put it in a large bowl.
Prep the vegetables: I thaw the veggies under cool water, drain them, and pat them dry. I also rinse, drain, and dry the mushrooms before slicing them.
Sauté: Next, I add two tablespoons of oil to a skillet on medium heat. When it is hot, I add the garlic and onion and cook for one minute while stirring. Then, I add the mushrooms, herbs, pepper flakes, salt, and pepper. I stir and cook for five minutes until the mushrooms start to soften and set aside.
Mix it up: Now, I add the pasta to a large bowl and stir in the shredded turkey meat, soup, cheese, sour cream, veggies, and mushroom mixture. If it seems too thick, I add a bit of broth or water, just a quarter cup, and stir well. I pour the mixture into the casserole dish and set it aside.
Bake: I mix the cracker crumbs with the melted butter until it is blended well before spreading it evenly on top of the casserole. I sprinkle the rest of the cheese on top and bake for 30 to 40 minutes until the cheese is melted and the top is golden brown.
Rest and serve: Finally, I let it rest for five minutes and serve it hot.
Expert tip
Adding extra flavor
While casseroles are usually very easy to make, I have a few tips for you to ensure they turn out flavorful. My most important tip is not to skip sauteing the onion and garlic. Adding onion and garlic powder is great, but for extra flavor, sauteing and caramelizing these ingredients will make a huge difference.
Another tip is to saute the veggies. For example, the mushrooms taste better when cooked for a few minutes than raw. Also, make sure after you season the sauce, you try it and adjust it to your liking. Always use your favorite seasonings and cheese, and it’s better to shred it yourself than buy pre-shredded cheese.
Extra tips to consider
- Stop boiling the pasta two minutes before it reaches al dente, as it will finish cooking in the oven.
- Thaw frozen vegetables, drain, and pat dry everything before adding them to the dish.
- Also, be sure to sauté the mushrooms before adding them. They release moisture as they cook, and their flavor improves.
- Feel free to add as many vegetables as you want. Remember that many raw vegetables, such as broccoli, spinach, zucchini, celery, and tomatoes, release water when cooked. You can blanch those first and then add them.
Recipe variations and add-ins:
- Chicken tetrazzini: Use shredded or chopped or shredded chicken instead for chicken tetrazzini.
- Other meats: I have used other meats for this dish, but my favorite is ground andouille sausage because it has so much flavor. Just be sure to cook it and drain all the grease first.
- Other toppings: Instead of crackers, use breadcrumbs, Panko, potato chips, or cornflakes.
- Crunchy topping: Use chopped toasted pecans or walnuts for an extra crunchy topping.
- Spicy tetrazzini: For a spicier version of turkey tetrazzini, add a teaspoon of my Cajun seasoning and some chopped jalapenos.
- Gluten-free: Use GF noodles and GF cream of mushroom soup.
Serving suggestions:
All casseroles with delicious sauces need some bread to accompany them. My 30-minute dinner rolls are fluffy and soft and perfect for this because they can be made simultaneously.
Any salad would pair well with this. Try one with fresh greens, tomatoes, and cucumbers, or make my sweet and salty pear salad. Pinot gris is the traditional wine for turkey tetrazzini, but white Rioja is another one that works well.
Some homemade cranberry sauce on the side is delicious. I also enjoy serving cranberry mocktails and cranberry cheesecake with this meal.
How to store leftovers:
- Refrigerate: Refrigerate leftovers in a sealed container for up to five days.
- Freezing: You can also freeze your leftovers in a freezer-safe container for up to six months. To freeze before baking, put it in the casserole dish and cover it tightly with aluminum foil. Then, wrap the entire dish with plastic wrap made for freezer storage. It will stay safe in the freezer for up to six months.
- Defrost: Ensure you place frozen leftovers in the fridge overnight to thaw for the best flavor and texture.
- Reheating: Reheat in the oven for 20 minutes at 350 degrees F or in the microwave for one to three minutes.
How to freeze a BAKED 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 non-uniformly in the oven.
- Bake at 350°F for 30 minutes or until the top has browned.
How to freeze an UNBAKED 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.
Frequently Asked Questions
Anything is fine, whether deciding on a different shape or a different type of pasta, like whole wheat or whole grain. Rice pasta is a good choice for gluten-free tetrazzini. I chose egg noodles because I like them, and the sauce melds well with them. However, many tetrazzini recipes I see online are made with spaghetti because this is what everyone usually has on hand.
This is usually an overcooking issue, especially if using thin noodles or spaghetti. Instead of cooking them to al dente as the box calls for, typically eight to nine minutes, cut one to two minutes off the total time. You do not need to worry that it will not get cooked long enough because it will finish cooking in the oven.
When using so many different vegetables and other ingredients, too much liquid is always possible. This can be caused by the excess liquid some fresh veggies release when cooked. Leftover veggies can help because they are already cooked and won’t release extra liquid. However, frozen vegetables must be thawed, drained, and patted dry. Also, drain and pat dry the mushrooms before cooking them since they will retain that liquid and bring it into the dish. Also, make sure you drain pasta very well before adding it to the casserole.
Delicious Thanksgiving casseroles:
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Turkey Tetrazzini Casserole
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
- Preheat oven to 375 degrees Fahrenheit.
- Grease a 9×13-inch baking dish or large casserole pan with butter or a drizzle of oil, and set aside.
Cook Pasta:
- 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 of the package cooking time, as it will be cooking in the oven as well.
- Once pasta is cooked, drain it and add it to a large bowl.
- In the meantime, thaw the frozen veggies under warm water and slice the mushrooms. Make sure to drain them well, and pat dry.
Cook the Veggies:
- 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.
- Add sliced mushrooms, dried parsley, thyme, oregano, pepper flakes, salt and pepper.
- Stir and cook for about 5 minutes, until the mushrooms start to get softer.
- Remove from heat and set aside.
Assemble:
- Add cooked and drained pasta to a large bowl.
- Add shredded turkey meat, condensed cream of mushroom soup, sour cream, grated cheese, thawed mixed veggies, and the cooked mushroom mix. Stir to combine.
- If the mixture needs more liquid, add 1/4 cup at a time and stir well to combine.
- Transfer the mixture to the prepared baking dish or casserole pan.
Buttery Cracker Topping:
- Combine cracker crumbs with melted butter in a medium bowl until well blended.
Baking:
- Spread the crumb mixture on top of the casserole.
- Sprinkle the remaining 1 cup of cheese on top. Distribute evenly.
- Bake for 30-40 minutes or until the mixture is bubbly, the cheese is fully melted, and the top is golden brown.
Video
Notes
Adding extra flavor
While casseroles are usually very easy to make, I have a few tips for you to ensure they turn out flavorful. My most important tip is not to skip sauteing the onion and garlic. Adding onion and garlic powder is great, but for extra flavor, sauteing and caramelizing these ingredients will make a huge difference. Another tip is to saute the veggies. For example, the mushrooms taste better when cooked for a few minutes than raw. Also, make sure after you season the sauce, you try it and adjust it to your liking. Always use your favorite seasonings and cheese, and it’s better to shred it yourself than buy pre-shredded cheese.Extra tips to consider
- Stop boiling the pasta two minutes before it reaches al dente, as it will finish cooking in the oven.
- Thaw frozen vegetables, drain, and pat dry everything before adding them to the dish.
- Also, be sure to sauté the mushrooms before adding them. They release moisture as they cook, and their flavor improves.
- Feel free to add as many vegetables as you want. Remember that many raw vegetables, such as broccoli, spinach, zucchini, celery, and tomatoes, release water when cooked. You can blanch those first and then add them.