Description
This delicious Turkey Tetrazzini is a comforting casserole that combines tender cooked turkey, spaghetti, and mushrooms in a creamy garlic-flavored sauce. Topped with melted mozzarella and Parmesan cheese, this dish is perfect for using up leftover turkey and makes a hearty family meal.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Sauce
- 3 tablespoons salted butter
- 1 onion, diced
- 3 cloves garlic, minced
- 12 ounces mushrooms, sliced
- 3 tablespoons all-purpose flour
- 2 ¼ cups reduced sodium chicken broth
- 8 ounces garlic-flavored spreadable cream cheese
- 1 ⅓ cups half and half (or light cream)
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Italian seasoning
Other
- 2 cups cooked chopped turkey
- 2 cups shredded mozzarella cheese, divided
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F to prepare for baking the casserole.
- Cook Spaghetti: Boil the spaghetti according to package directions until al dente. Drain and set aside.
- Prepare Sauce Base: In a large skillet over medium heat, melt the butter. Add diced onions and minced garlic, cooking until softened and fragrant. Then add sliced mushrooms and sauté for an additional 3 minutes until tender.
- Make Roux and Add Liquids: Stir in the flour with the vegetables and cook for 1 minute to eliminate the raw flour taste. Gradually add the chicken broth and half and half all at once, stirring constantly. Cook until the sauce thickens and bubbles, then let it boil for 1 full minute.
- Add Cream Cheese and Season: Stir in the garlic-flavored cream cheese until it melts completely, making the sauce creamy and smooth. Add chopped parsley, Italian seasoning, salt, and black pepper to taste. Mix thoroughly.
- Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, chopped cooked turkey, 1 cup of shredded mozzarella, and the prepared sauce. Mix to evenly coat.
- Assemble Casserole: Lightly grease a 9×13-inch baking dish. Pour the spaghetti mixture into the pan, spreading it evenly. Sprinkle the remaining 1 cup mozzarella cheese on top. Cover the dish with foil.
- Bake Covered: Bake the casserole in the preheated oven for 20 minutes covered to heat through and melt the cheese.
- Add Parmesan and Continue Baking: Remove the foil and sprinkle the shredded Parmesan cheese on top. Bake uncovered for an additional 10–15 minutes until the casserole is hot, bubbly, and golden on top.
- Serve: Let the casserole cool slightly before serving. Garnish with additional parsley if desired.
Notes
- This Turkey Tetrazzini is an excellent way to use leftover turkey, turning it into a rich, creamy, and comforting meal.
- For a lighter version, substitute half and half with light cream or milk, but the sauce may be slightly less rich.
- Feel free to add other herbs or vegetables like peas for extra color and nutrition.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 462 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 82 mg
