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Leftover Turkey Tetrazzini

Leftover turkey tetrazzini combines spaghetti, turkey, and peas in a creamy mushroom sauce, then bakes under a golden panko-Parmesan topping. It’s a hearty casserole with a crisp top and a center that reaches 165°F.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the pasta and filling
  • 12 oz spaghetti
  • 3 cups cooked turkey cut into bite-size pieces
  • 1 cup frozen peas thawed
For the sauce
  • 5 tbsp unsalted butter divided
  • 8 oz cremini mushrooms sliced
  • 0.5 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1.5 cups heavy cream
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.75 cup Parmesan grated, divided
For the topping and baking
  • 1 cup panko breadcrumbs
  • 1 cooking spray for coating the baking dish

Equipment

  • 1 9x13-inch baking dish
  • 1 large skillet

Method
 

Prepare the pasta and dish
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with cooking spray.
  3. Cook the spaghetti in boiling water until just shy of al dente, following the package timing.
  4. Drain the spaghetti.
  5. Combine the drained spaghetti, turkey, and peas in a large bowl.
Make the sauce
  1. Set aside 1 tablespoon of the butter for the topping.
  2. Melt the remaining 4 tablespoons of butter in a large skillet over medium heat.
  3. Add the mushrooms and onion and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the broth and heavy cream.
  7. Bring the sauce to a gentle simmer and cook for 3 to 5 minutes, stirring, until it thickens enough to coat a spoon.
  8. Stir in the salt, pepper, and 1/2 cup of the Parmesan.
  9. Pour the sauce over the spaghetti mixture and stir to coat.
Assemble and bake
  1. Transfer the mixture to the prepared baking dish.
  2. Melt the reserved 1 tablespoon butter.
  3. Stir the melted butter together with the panko and remaining 1/4 cup Parmesan.
  4. Sprinkle the topping evenly over the casserole.
  5. Bake uncovered for 30 to 35 minutes, until the topping is golden and the center reaches 165°F.
  6. Let rest for 10 minutes before serving.

Notes

For the best texture, cook the spaghetti just shy of al dente before baking. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a gluten-free version, use gluten-free pasta, flour, and panko.