Leftover Turkey Tetrazzini Recipe – Leftover Turkey Tetrazzini Recipe – creamy, rich baked spaghetti casserole with leftover turkey, peas, and lots of shredded cheese!
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This casserole is the BEST way to use up turkey from Thanksgiving – it is creamy, rich, delicious and cheesy – who can ask for more?
We’re making this dish with simple, everyday ingredients that you already have on hand.
I hope you love this recipe as much as we do!
How To Make Turkey Tetrazzini
Turkey tetrazzini is a delicious, easy casserole – first you need to brown your onions and make a roux, then quickly make a sauce to bake with spaghetti and turkey!
- Onions – help give a delicious earthy flavor to tetrazzini.
- Flour – thickens sauce and creates a roux.
- Butter – helps to create a roux, and sauté butter in.
- Cream and Milk – make a rich, hearty sauce.
- Turkey – use leftover turkey from Thanksgiving.
- Peas – extra earthy flavor and a bit of green.
- Noodles – I like to use egg noodle spaghetti for extra comfort food flavor!
- Stock – even more rich hearty flavor from chicken or turkey stock.
- Preheat oven to 350 degrees and grease a 9×13 casserole dish well, set aside.
- In a large pot with boiling water, boil pasta to al dente. You want it to be pliable, but still very crunchy.
- Drain pasta water when al dente, and add pasta to greased baking dish.
- In large nonstick pan, melt butter.
- Add onions, sauté until light brown, about five minutes.
- Add flour, and stir, cooking until fragrant and light brown, another five minutes, to create a roux.
- Stir in cream cheese, stock, herbs, and melt cream cheese.
- Stir to thicken, then remove from heat.
- Add turkey and peas to noodles.
- Pour soup and cream cheese over noodles. Top with shredded cheese and grated parmesan.
- Bake 35-40 minutes, until top is browned and casserole is bubbling hot.
- Serve and enjoy!
Tips To Perfect Leftover Turkey Tetrazzini and FAQs
This casserole is delicious when made according to directions, but there are a couple tips and tricks to make it even better!
Cook pasta al dente. Don’t overcook spaghetti before baking casserole – it will turn your meal to mush!
Melt cream cheese. Let your cream cheese melt into the soup and sauce before stirring into casserole.
Don’t worry about lumps. If your sauce is lumpy, don’t fret – it will bake to smooth.
FAQs
Turkey tetrazzini is done cooking when the top and sides have browned and it is hot and bubbly.
Turkey tetrazzini can be stored up to four days in an airtight container in the refrigerator.
Yes, I would recommend you add about 1/2 cup of extra stock to your sauce and cover tightly when freezing. Let it defrost before you bake it. It will take longer to bake since it is starting off cold. The texture may also be affected, particularly of the noodles.
What To Serve With Turkey Tetrazzini
We love to serve this recipe with Roasted Garlic Parmesan Asparagus, The Best Keto Air Fryer Brussels Sprouts, Garlic Chinese Style Green Beans, The Best French Onion Soup Ever, Crispy Roasted Potatoes
For more easy side dishes, visit our side dish index – The Best Easy Side Dishes.
Leftover Turkey Tetrazzini Recipe
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Leftover Turkey Tetrazzini Recipe
Leftover Turkey Tetrazzini Recipe - creamy, rich baked spaghetti casserole with leftover turkey, peas, and lots of shredded cheese!
Ingredients
- 4 oz butter
- 1 large onion, diced
- 1/4 cup all purpose flour
- 10 ounce can cream of chicken soup
- 8 oz cream cheese
- 4 oz butter, melted
- 1/2 cup chicken stock or broth
- 1 cup milk
- 1/2 cup cream
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 cup frozen peas
- 1 pound leftover cooked turkey , chopped or shredded
- 1 pound spaghetti (I prefer using egg noodle spaghetti)
- 1 1/2 cups shredded mozzarella or swiss cheese
- 1/2 cup grated Parmesan cheese
- Fresh chopped parsley , for garnish
Instructions
- Preheat oven to 350 degrees and grease a 9x13 casserole dish well, set aside.
- In a large pot with boiling water, boil pasta to al dente. You want it to be pliable, but still very crunchy.
- Drain pasta water when al dente, and add pasta to greased baking dish.
- In large nonstick pan, melt butter.
- Add onions, sauté until light brown, about five minutes.
- Add flour, and stir, cooking until fragrant and light brown, another five minutes, to create a roux.
- Stir in cream cheese, milk, cream, cream of chicken soup, stock, herbs, and melt cream cheese.
- Stir to thicken, then remove from heat.
- Add turkey and peas to noodles.
- Pour soup and cream cheese mixture over noodles. Top with shredded cheese and grated parmesan.
- Bake 35-40 minutes, until top is browned and casserole is bubbling hot.
- Serve and enjoy!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 590Total Fat 38gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 14gCholesterol 154mgSodium 1208mgCarbohydrates 28gFiber 1gSugar 4gProtein 33g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
Janet
Can this be made ahead and frozen to bake later? Wondering if the dairy would break down—thanks.
Katherine
Yes this could be assembled then frozen. I would recommend you add about 1/2 cup of extra stock to your sauce and cover tightly when freezing. Let it defrost before you bake it. It will take longer to bake since it is starting off cold. The texture may also be affected, particularly of the noodles.