Turkey Tetrazzini Casserole (Leftover Thanksgiving) + Video
Our recipe for Leftover Turkey Casserole makes a scrumptious comfort food meal! This easy turkey tetrazzini recipe is freezer-friendly too!
Ingredients
- 1 pound spaghetti cooked to al dente, drained, rinsed, and returned to the pot. See Notes
- 10 tablespoons unsalted butter divided
- 1/2 cup diced onion
- 4 cloves garlic minced
- 8 ounces baby bella mushrooms sliced
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 1/2 cups chicken stock
- 2 1/2 cups whole milk or 2% milk
- 8 ounces cream cheese softened and cut into 8 pieces
- 16 ounces shredded cheddar cheese divided
- 4 cups diced or shredded cooked turkey
- 1 1/2 cups frozen peas unthawed
- 1 cup crushed butter crackers such as Ritz
- 1/4 cup freshly grated parmesan cheese
- 3 tablespoons chopped flat leaf parsley optional, for garnish
Instructions
- Preheat the oven to 350°F. Grease a 9x13 inch baking dish with non-stick cooking spray or olive oil spray, and set dish aside.
- To a large sauté pan over medium-low heat, add 8 tablespoons of butter; allow it to melt.Add the onion and sauté, stirring occasionally, until onions are soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.Add the mushrooms, thyme, salt, and pepper. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
- Add the flour to the pan and stir it in to coat the veggies. Cook for 2 minutes, stirring once or twice. Slowly and gradually, whisk in the stock, about 1/4 cup at a time, then add all of the milk. Stir to combine. Bring contents to a light boil over high heat, then immediately reduce heat to medium-low and simmer until thickened. Add the cream cheese and stir occasionally until melted. Add half of the cheddar cheese. Continue to cook, stirring occasionally until melted. Remove pan from the heat and stir in the cooked turkey and peas.
- Add sauce to the pot of cooked spaghetti and stir thoroughly to combine. Pour into the prepared baking dish, top with the remaining cheddar cheese, and set aside.
- Melt the remaining 2 tablespoons of butter in a medium-sized bowl in the microwave, or use a small pan on the stovetop. Add crushed crackers and shredded parmesan cheese to melted butter; stir to combine. Sprinkle cracker mixture evenly over top of casserole.
- Bake for 25-30 minutes, or until the top is golden brown. Garnish with chopped parsley if desired. Serve while warm.
Video
Notes
- Pasta cooked to al dente means it should have a slight bite to it, but not undercooked or crunchy. (Pasta will finish cooking as the casserole bakes in the oven). After draining and rinsing spaghetti, return noodles to the cooking pot. Sauce will be combined with them later.
- May substitute spaghetti with any long thin pasta, such as spaghettini, angel hair, or fettuccine.
Nutrition
Serving: 1 | Calories: 586cal | Carbohydrates: 30g | Protein: 42g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 155mg | Sodium: 723mg | Sugar: 6g | Fiber: 2g | Calcium: 412mg | Iron: 3mg