Made with linguine, cream of mushroom soup, and lots of cheese, Turkey Tetrazzini is the perfect way to use up leftover turkey! This cozy casserole comes together with just a few minutes of hands-on time.
Easy Turkey Tetrazzini Recipe
This easy turkey tetrazzini casserole is one of my favorite ways to use leftover turkey. It’s quick, it’s easy, and it’s oh-so-cheesy. It takes just about 15 minutes to pull this recipe together and then comes the difficult part of waiting 40 minutes for it to bake!
Add some steamed veggies or a side salad and you’ll have a family-friendly dinner ready to go in no time.
Leftovers are fantastic too and it freezes very well. You can even prepare it in a foil baking dish and freeze it – or make a double batch and freeze one so you have this cozy dish on hand for an easy weeknight dinner anytime.
Why You’ll Love This Recipe for Turkey Tetrazzini
Turkey tetrazzini has become a family favorite. Here are a few reasons why.
- Ultimate comfort dish. This casserole is super creamy and cheese. Just what you need when you’re craving a bit of comfort food!
- Great way to use up leftovers. If you’re tired of turkey sandwiches after Thanksgiving, tetrazzini is the perfect solution.
- Quick and easy. It takes about 15 minutes to assemble the casserole and just 25 minutes in the oven. You can have this on the table in under an hour!
What Is Tetrazzini?
Tetrazzini is a cozy casserole made with pasta noodles (typically linguine) and a protein in a creamy soup-based sauce. The sauce itself is usually made with cream of mushroom soup, though cream of chicken is also possible, along with lots of cheese.
Chicken tetrazzini is the most popular but this turkey tetrazzini is a fun variation.
This easy casserole is made with pasta, turkey, soup, and lots of cheese, plus a few other staples. See the recipe card below for measurements.
- Pasta – Linguine is my favorite to use for this turkey pasta casserole.
- Butter – I prefer to use butter to saute the aromatics as it adds an extra richness to this dish.
- Onions & garlic – Add flavor to the casserole.
- Turkey – This recipe is the perfect way to use up leftover Thanksgiving turkey! You’ll need cooked and shredded turkey for this recipe.
- Mushroom soup – Cream of mushroom soup adds a creamy base to the casserole.
- Heavy cream – Thins the soup while still keeping it nice and creamy.
- Salt and pepper
- Cheese – Freshly grated parmesan and shredded mozzarella enjoy this turkey tetrazzini is extra cheesy!
- Parsley – Fresh parsley adds a pop of color and flavor to the casserole.
How to Make Turkey Tetrazzini
This recipe for turkey tetrazzini comes together in just a few easy steps.
- Cook the aromatics. Melt the butter then cook the onions until translucent, add the garlic, and saute for another minute.
- Combine the ingredients. Add the shredded turkey, mushroom soup, heavy cream, salt, and pepper. Bring to a simmer then stir in the parmesan until melted. Add the fresh parsley.
- Assemble the casserole. Add the cooked pasta into a casserole dish then pour the turkey mixture over top and toss with tongs to combine. Sprinkle with shredded mozzarella cheese.
- Bake. Bake for 20 to 25 minutes, until cheese is melted and bubbly.
- Enjoy. Allow to cool a few minutes then garnish with parsley and enjoy!
Tips & Variations
Here are a few tips for making this turkey tetrazzini recipe, as well as a few variations.
- Try it with other pasta. You can substitute other types of pasta, such as spaghetti or fettuccine, if you don’t have linguine.
- Add additional veggies. Feel free to add in additional vegetables, such as peas or mushrooms, for extra flavor and texture.
- Use different soup. You can replace the cream of mushroom soup with cream of celery or cream of chicken for a different flavor.
- Add panko breadcrumbs. For a little crunch, feel free to sprinkle some panko breadcrumbs over the top.
- Allow to sit before serving. Let the casserole cool for just a few minutes before you try to serve it, to give the cheese and cream cheese a few seconds to set and thicken.
Since turkey tetrazzini is a pretty hearty dish, I like to balance it out with a vegetable side or a fresh salad.
Brussels sprouts, broccoli, or asparagus are all easy sides that pair well with this. A bright side salad or Caesar salad would work too.
How to Store & Reheat Leftovers
- Fridge. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezer. Turkey tetrazzini freezes well. Allow it to cool completely, then place in an airtight, freezer-safe container. Freeze for up to 3 months. Thaw in the fridge. You can also prepare the casserole in a foil baking dish and freeze the entire casserole.
- Reheat. Reheat individual servings in the microwave or in the oven, covered.
More Easy Pasta Recipes
- 8 Ounces Linguine Cooked According to Package Instructions
- 2 Tablespoons Butter
- 1/2 Cup Diced Onions
- 2 Garlic Cloves Minced
- 2 Cups Cooked and Shredded Turkey
- 1 Can Mushroom Soup 10.5 Ounces
- 3/4 Cup Heavy Cream
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Cup Grated Parmesan Cheese
- 3 Tablespoons Fresh Parsley Chopped (plus more for garnish)
- 1 Cup Shredded Mozzarella
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the diced onions and saute until translucent. Add the minced garlic and saute for another minute until fragrant.
- Add the cooked and shredded turkey, mushroom soup, heavy cream, salt, and black pepper. Stir to combine and bring to a simmer over medium heat.
- Stir in the grated parmesan cheese until combined and melted.
- Stir in the fresh parsley until combined.
- Add the cooked linguine pasta to a 9×13-inch casserole dish.
- Pour the turkey mixture over the pasta and mix using tongs.
- Sprinkle with the shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh parsley and enjoy!