Turkey Tetrazzini Casserole Bake Recipe
Introduction
Turkey Tetrazzini Casserole Bake is a comforting and creamy pasta dish that makes excellent use of leftover turkey. With a rich Parmesan sauce, tender mushrooms, and a crispy breadcrumb topping, it’s a satisfying meal perfect for family dinners or holiday leftovers.
Ingredients
- 3 cups cooked turkey, diced or shredded
- 12 ounces spaghetti or fettuccine
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus 1/2 cup for topping)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat the oven: Set your oven to 375°F. Lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the pasta: Boil spaghetti or fettuccine in salted water until just al dente. Drain and set aside.
- Sauté the aromatics: Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Add sliced mushrooms and cook for 4 more minutes until softened. Stir in minced garlic and sauté for an additional minute.
- Make the sauce: Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook the flour. Gradually whisk in the chicken or turkey broth, then add whole milk and heavy cream. Simmer gently, stirring often, until the sauce thickens, about 5 minutes.
- Season the sauce: Stir in 1/2 cup grated Parmesan cheese, dried thyme, salt, and black pepper until the cheese melts and the sauce is smooth.
- Combine the main ingredients: Remove skillet from heat. Fold in the diced turkey, thawed peas, and cooked pasta, ensuring everything is well coated with the sauce.
- Transfer to baking dish: Spoon the turkey-pasta mixture evenly into the prepared dish.
- Prepare the topping: In a small bowl, mix the breadcrumbs, remaining 1/2 cup grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the casserole.
- Bake and serve: Bake uncovered for 25 to 30 minutes, until bubbly and golden brown on top. Let it rest for 5 minutes before serving.
Tips & Variations
- Use leftover turkey or cooked chicken for convenience and flavor.
- Substitute frozen peas with fresh green beans or asparagus for a different vegetable twist.
- For a lighter version, replace heavy cream with extra milk or a low-fat alternative.
- Adding a pinch of nutmeg to the sauce enhances the creamy flavor subtly.
- Panko breadcrumbs give a crispier topping compared to regular breadcrumbs.
Storage
Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or oven until heated through. For longer storage, freeze the casserole uncovered until solid, then cover tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, feel free to substitute spaghetti or fettuccine with other pasta shapes like penne or rotini. Just adjust the cooking time so the pasta stays al dente.
What if I don’t have fresh mushrooms?
You can use dried mushrooms rehydrated in warm water or even omit them if needed. The dish will still be delicious and creamy.
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Turkey Tetrazzini Casserole Bake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Turkey Tetrazzini Casserole Bake is a comforting, creamy pasta dish perfect for using up leftover turkey. It combines tender turkey, pasta, mushrooms, peas, and a rich Parmesan cream sauce, topped with a crispy breadcrumb and cheese crust baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 3 cups cooked turkey, diced or shredded
- 12 ounces spaghetti or fettuccine
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas, thawed
Sauce Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping Ingredients
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (preferably panko)
- 2 tablespoons unsalted butter, melted
Instructions
- Prepare Oven and Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking, ensuring easy cleanup and serving.
- Boil Pasta: Cook the spaghetti or fettuccine in a large pot of salted boiling water until just al dente. Drain and set aside while you prepare the sauce.
- Sauté Aromatics: Melt 4 tablespoons of unsalted butter in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3 minutes. Add sliced mushrooms and cook until softened, about 4 minutes. Stir in minced garlic and sauté for 1 more minute to develop flavors.
- Form Roux and Make Sauce: Sprinkle all-purpose flour over the vegetables in the skillet and cook, stirring constantly, for 1 to 2 minutes to eliminate raw flour taste. Gradually whisk in the chicken or turkey broth, followed by the whole milk and heavy cream. Simmer gently, stirring often, until the sauce thickens, about 5 minutes.
- Season and Emulsify: Add grated Parmesan cheese, dried thyme, salt, and black pepper to the sauce. Stir continuously until the cheese is fully melted and the sauce is smooth and well combined.
- Combine Main Components: Remove the skillet from heat. Fold in the diced or shredded turkey, thawed peas, and cooked pasta, ensuring everything is evenly coated with the creamy sauce.
- Transfer to Baking Dish: Spoon the turkey-pasta mixture into the prepared baking dish, spreading evenly for consistent baking.
- Assemble Topping: In a small mixing bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the surface of the casserole to create a crispy, golden crust.
- Bake: Bake the casserole uncovered for 25 to 30 minutes, until bubbling and topped with a golden brown crust. Remove from the oven and allow it to stand for 5 minutes before serving to set.
Notes
- You can substitute turkey broth with chicken broth if turkey broth is unavailable.
- For a richer flavor, add a splash of dry white wine to the sauce before simmering.
- Use freshly grated Parmesan cheese for best taste and melting quality.
- If you prefer a gluten-free version, use gluten-free flour and gluten-free pasta and breadcrumbs.
- Leftover casserole keeps well refrigerated for up to 3 days; reheat covered in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: turkey tetrazzini, turkey casserole, creamy turkey pasta bake, Thanksgiving leftovers, comforting casserole, baked pasta dish
