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