Here’s an easy recipe for turkey tetrazzini that is perfect for using up leftover turkey. It is most popular after Thanksgiving or Christmas. This casserole dish is simple to make and is not only delicious, but filling too!
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Tetrazzini is actually not a “from Italy” recipe. Instead it was created in America and there are a few different theories to it’s original origin. The most popular is that it was created by a chef in honor an Italian opera singer with the last name Tetrazzini.
Recipe Summary
This recipe serves at least 6 people.
The principle of tetrazzini is fairly simple, yet if you look around you’ll find everyone has their own method for making this dish. In a nutshell, it’s a casserole using pasta, milk, cheese and seasonings, and of course turkey.
One difference about my recipe is that I swap the heavy whipping cream (common ingredient) with whole milk in order to keep it healthier. We love this dish in our house and I hope you do too!
In this post I’ll guide you through our version step by step, and you can watch the video as well.
Turkey Tetrazzini Ingredients
Here are the ingredients you’ll need to make my version of turkey tetrazzini!
- Pasta. I used fusilli but you can use other shapes like rotini, spaghetti, etc.
- Butter
- Flour
- Whole milk
- Chopped baby mushrooms. You can use fresh or canned.
- Cracked black pepper
- Grated Romano and/or Parmesan cheese
- Diced onion. Chop the onion very fine.
- Dried parsley
- Turkey
- Breadcrumbs. These are used as a topping at the end. I use plain breadcrumbs.
Step by Step Instructions
For exact measurements check out the recipe card below. Here’s the process for making my turkey casserole.
Step 1. Bring a pot of water to a boil and add in your pasta. Cook according to package instructions until the pasta is al-dente or just about done. Drain and then return the pasta to the pot.
Step 2. In a large saucepan over medium-low heat, add your butter and let it melt completely.
Step 3. Once melted, slowly sprinkle the flour into the butter while stirring constantly. This will create a roux. Do not stop stirring!
PRO TIP: If the roux is not thickening, either add a little more flour or turn the heat up just a tad, making sure not to burn the butter.
Step 4. Once the roux is ready, slowly add the milk. You’ll notice that the roux will separate and get clumpy. That’s okay. Just keep stirring for about 3 or 4 minutes until the clumps are just about gone and the mixture has become thick.
PRO TIP: When the milk sticks to the back of the spoon, you can turn down the heat and move to the next step.
Step 5. Stir in the mushrooms and the onions. You can also choose to saute the onions by themselves for about 5 minutes before adding to the mixture.
This will ensure the onions are fully cooked. I do not always do this, and will often just chop them very small and add into the casserole directly. I don’t mind a little crunch here and there, but if you do – saute them separately.
Step 6. Pour the thick mushroom and milk mixture into the pan with the pasta that we set aside earlier.
Step 7. Add the remaining ingredients except for the breadcrumbs, and mix well.
Step 8. Pour into a baking dish and top with the breadcrumbs.
Step 9. Spray or drizzle the breadcrumbs with some olive oil if you want. This will just help crisp them up when baking in the oven!
Step 10. Cook in the oven uncovered for about 35 minutes at 350F (176.6C).
If your breadcrumbs are not golden brown, you can set the oven to broil for 1 to 2 minutes max. This is more for appearance.
Recipe Video
Recipe Tips & Modifications
There are so many ways to make this turkey casserole. Here are some additional ideas.
- Use a mix of cheeses, not just Italian cheese.
- Add in cream cheese to the milk mixture.
- Add in vegetables such as peas, zucchini or even asparagus.
- For a creamier casserole, add in heavy whipping cream and/or cream of mushroom soup.
- Swap the turkey with cooked chicken.
Storage and Reheating Tips
My recipe can be stored in an air tight container in the fridge for up to 3 days. You can also opt to freeze it for 3 to 4 months.
To reheat, let it thaw and then heat in a preheated oven at 350F (176.6 C) covered until it is heated through.
What Goes with Turkey Casserole
Here are some ideas for what to serve this with.
- Roasted Red Potatoes
- Cranberry sauce (with whole berries)
- Italian green beans with olive oil and garlic.
For a full list of Italian side dishes here.
Other Turkey Recipes
This turkey and rice casserole is delicious and quick to make!
Check out how to roast a whole turkey with olive oil.
How to dry brine a turkey.
I hope you’ve enjoyed this recipe! If you’ve tried and made any changes to make it your own (or kept it all the same), let me know in the comments below!
Liz
Recipe Card
Turkey Tetrazzini Casserole
Ingredients
- 3/4 lb pasta
- 1/4 cup butter
- 1/4 cup flour
- 2 1/2 cups whole milk
- 1 cup mushrooms chopped
- 1/4 cup grated Romano or Parmesan
- 1/2 tsp cracked black pepper
- 1 small onion diced in small pieces
- 1/2 tsp dried parsley
- 1/2 cup breadcrumbs plain or seasoned
- extra virgin olive oil optional for topping the breadcrumbs
- 2 cups chopped turkey
Instructions
- Bring a pot of water to a boil and add in your pasta. Cook according to package instructions until the pasta is al-dente or just about done. Drain and then return the pasta to the pot.3/4 lb pasta
- In a large saucepan over medium-low heat, add your butter and let it melt completely.1/4 cup butter
- Once melted, slowly sprinkle the flour into the butter while stirring constantly. This will create a roux. Do not stop stirring!1/4 cup flour
- Once the roux is ready, slowly add the milk. You'll notice that the roux will separate and get clumpy. That's okay. Just keep stirring for about 3 or 4 minutes until the clumps are just about gone and the mixture has become thick.2 1/2 cups whole milk
- Stir in the mushrooms and the onions. You can also choose to saute the onions by themselves for about 5 minutes before adding to the mixture.1 cup mushrooms
- This will ensure the onions are fully cooked. I do not always do this, and will often just chop them very small and add into the casserole directly. I don’t mind a little crunch here and there, but if you do – saute them separately.
- Pour the thick mushroom and milk mixture into the pan with the pasta that we set aside earlier.
- Add the remaining ingredients (EXCEPT for the breadcrumbs), and mix well.1/4 cup grated Romano or Parmesan, 1/2 tsp cracked black pepper, 1 small onion, 1/2 tsp dried parsley
- Pour into a baking dish and top with the breadcrumbs.1/2 cup breadcrumbs
- Spray or drizzle the breadcrumbs with some olive oil if you want. This will just help crisp them up when baking in the oven!extra virgin olive oil
- Cook in the oven uncovered for about 35 minutes at 350F (176.6C) or until onions are soft and breadcrumbs are crispy.
- If your breadcrumbs aren't golden brown, set oven to broil for 1 or 2 minutes max. This is more for appearance.
Video
Notes
- Feel free to adjust quantities to taste. This is a flexible recipe.
- Add in vegetables such as peas or zucchini.
- For a creamier casserole, add a can of cream of chicken or mushroom soup.
- If you want to make sure your onions are super soft, then saute them separately then add into the pasta mixture.
Dear Liz
I LOVE your website. You have generated so much great food at our table!
I can’t find the amount of turkey for this tetrazini recipe.
Thank you so much Jim for the kind words! And thanks for pointing out the missing turkey amount. It is 2 Cups – you can easily do more. I’ve updated the post too. Hope this helps!
Liz