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Leftover turkey gets a serious upgrade in this easy Turkey Tetrazzini recipe. Tender egg noodles, mushrooms, peas and chopped turkey are tossed in a creamy, cheesy sauce, then baked under a buttery Parmesan-panko topping until golden and bubbly. It’s cozy, family-friendly and exactly what I want when I’m officially over reheating Thanksgiving dinner.

A serving of tetrazzini is being lifted from a white baking dish.

Table of Contents

Kellie‘s Note
Legendary Leftovers

By the day after Thanksgiving, I’m usually done with big cooking projects—but I’m definitely not throwing away that turkey. This is one of my favorite ways to make those leftovers feel like an entirely different dinner, and I’m absolutely taking the shortcut when I can. I love to use leftover thanksgiving turkey in delicious and super easy recipes like my favorite comfort food, cheesy turkey tetrazzini!

I’m obsessed with this recipe for a few different reasons. First off, I love that it makes enough to actually feed my whole family and uses up leftover turkey by baking it in a creamy sauce. Speaking of family, they all can’t seem to get enough of it! It’s just like our Chicken Tetrazzini but is a great way to use those turkey leftovers.

Even the pickiest little eaters at the table gobble this dinner down in no time flat. It’s flavored to perfection with plenty of seasonings, herbs, and fresh garlic, all while the consistency couldn’t be more creamy and decadent. On top of all that, it’s a total cinch to make in just a little over half an hour.

Why You’ll Love My Turkey Tetrazzini

  • Easy to customize. Swap the turkey for chicken, change the pasta or use the vegetables you already have.
  • The best kind of leftovers. It turns leftover Thanksgiving turkey into a completely different dinner.
  • Easy shortcut sauce. After cooking a holiday feast, I am absolutely okay with opening a can of soup.
  • Creamy and cheesy. Egg noodles soak up plenty of sauce with three kinds of cheese and a buttery breadcrumb topping.
  • Family-friendly. One casserole makes enough to feed a crowd without a lot of extra work.

What Is Turkey Tetrazzini?

Turkey Tetrazzini is a creamy baked pasta casserole made with cooked turkey, mushrooms and pasta, then finished with cheese and a crisp breadcrumb topping. It’s especially perfect after Thanksgiving because it turns leftover turkey into something that tastes nothing like the dinner you just ate three nights in a row.

Ingredients for Turkey Tetrazzini

  • Cooked turkey – Leftover roasted turkey is perfect. Use white meat, dark meat or a combination, chopped or shredded.
  • Egg noodles – Cook them just until al dente so they don’t get mushy while the casserole bakes. Spaghetti, linguine or fettuccine also work.
  • Mushrooms, onion and garlic – This is the savory base of the casserole. White mushrooms or cremini mushrooms both work.
  • Cream of chicken soup – My shortcut for an easy, creamy sauce when I’m officially done cooking after Thanksgiving.
  • Milk and sour cream – Make the sauce creamy without being overly heavy. Heavy cream can be used for a richer sauce.
  • Peas – Frozen peas are easy and classic. You can leave them out or swap in another vegetable your family likes.
  • Cheese – Mozzarella, Parmesan and cheddar make this casserole extra cheesy and give the topping plenty of flavor.
  • Herbs and seasoning – Fresh thyme, parsley, garlic powder and nutmeg add flavor without complicating things.
  • Butter and Panko – For that golden, crispy topping that makes a creamy casserole even better.

For the full ingredient list and instructions, see the recipe card below.

Ingredient Substitutions

Turkey: Cooked rotisserie chicken is the easiest substitute.

Pasta: Spaghetti, linguine or fettuccine can replace the egg noodles.

Vegetables: Broccoli or green beans can replace the peas, and cremini mushrooms can be used in place of white mushrooms.

Cream Sauce: If you prefer a from-scratch sauce, use my homemade cream of chicken soup. Chicken stock or turkey stock alone is not a 1:1 substitute for condensed soup because it won’t provide the same thickness.

A serving spoon is placed in a serving dish filled with cooked turkey tetrazzini.

How to Make Turkey Tetrazzini

  1. Cook the noodles. Cook the egg noodles just until al dente, then drain well.
  2. Brown the mushrooms. Heat the olive oil in a large skillet and cook the mushrooms until their liquid evaporates and they’re golden, about 12 minutes.
  3. Add the aromatics. Stir in the onion, garlic and thyme and cook until the onion is softened and translucent, about 8 minutes.
  4. Make the sauce. Whisk together the cream of chicken soup, milk, sour cream, half of the melted butter, garlic powder and nutmeg.
  5. Assemble. Combine the turkey, mushroom mixture, noodles, sauce, peas, mozzarella and parsley. Toss until everything is evenly coated.
  6. Top it. Transfer to a greased casserole dish. Combine the Parmesan, cheddar, Panko and remaining melted butter, then sprinkle evenly over the casserole.
  7. Bake. Bake uncovered until the sauce is bubbling and the topping is golden brown. Let it rest for a few minutes before serving.

Tips for the Best Turkey Tetrazzini

  • Don’t overcook the noodles. Stop at al dente because they’ll continue cooking in the oven.
  • Let the mushrooms really brown. Cook until their moisture evaporates so they add flavor without watering down the casserole.
  • Drain the pasta well. Extra water can thin out the creamy sauce.
  • Don’t overbake it. The casserole is ready when the sauce is bubbling and the topping is golden.
  • Let it rest for a few minutes. The sauce will thicken slightly as the casserole cools, making it easier to serve.
A serving of tetrazzini is being served on a table next to two striped plates.

Turkey Tetrazzini Variations

  • Skip the mushrooms: Leave them out if your family isn’t a fan and add a little extra onion or another vegetable instead.
  • Chicken Tetrazzini: Swap the turkey for shredded rotisserie chicken.
  • Change the pasta: Use spaghetti, linguine or fettuccine instead of egg noodles.
  • Add different vegetables: Try broccoli, green beans or a peas-and-carrots blend.
  • Make it richer: Use heavy cream in place of some of the milk.

Can I use dried parsley?

I prefer using fresh parsley for this recipe, as it’s the most aromatic. However, you could also use dried parsley in a pinch. Just keep in mind that dried parsley is a bit more potent in flavor, so you may want to not use as much.

Make Ahead, Storage, Freezing and Reheating

  • Storage: Store leftover Turkey Tetrazzini in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual servings in the microwave in 30-second intervals until warmed through. For a larger portion, cover and reheat in the oven until hot. A small splash of milk can help loosen the sauce if it has thickened in the refrigerator.
  • Make Ahead: Assemble the casserole ahead of time and refrigerate it covered, then add the breadcrumb topping just before baking.
  • Freezing: For the best texture, freeze the casserole before baking and add the breadcrumb topping after thawing.
A striped plate is presented with a small serving of turkey tetrazzini on it.

What To Serve with Turkey Tetrazzini

More Leftover Turkey Ideas

Still staring at a fridge full of turkey? Put those leftovers to work with my Turkey Stock, Cheesy Turkey Sliders, Easy Turkey Tortilla Soup or Hot Open Faced Turkey Sandwich.

For more easy thanksgiving leftover ideas, follow us on Instagram and Facebook!

Turkey Tetrazzini Recipe

5 from 1 vote
By Kellie
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 8
A serving of tetrazzini is being lifted from a white baking dish.
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Use up the rest of those thanksgiving leftovers and make this tantalizing Turkey Tetrazzini! So simple to make and a hit with the whole family.

Equipment

  • casserole dish
  • large mixing bowl
  • measuring cup
  • measuring spoon
  • wooden spoon

Ingredients 

  • 4 cups cooked turkey breast, chopped
  • 1 tablespoon olive oil
  • 1 pound white mushrooms, sliced
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 10 ounce can Cream of Chicken Soup
  • 3 cups whole milk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup melted butter, divided
  • 1 teaspoon garlic powder
  • 1/8 teaspoon ground nutmeg
  • 1 pound egg noodles, cooked al dente
  • 3/4 cup frozen peas
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1 cup grated Parmesan
  • 1/4 cup Panko breadcrumbs
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • non-stick cooking spray

Instructions 

  • Preheat the oven to 400˚F and coat a casserole dish with nonstick cooking spray.
  • Cook the egg noodles in a large pot of salted water until al dente, approximately 7-8 minutes. Drain well.
  • Place the cooked turkey in a very large mixing bowl.
  • Heat the olive oil in a skillet over medium heat. Add the mushrooms and cook until their liquid evaporates and they are golden brown, about 12 minutes.
  • Add the onion, garlic and thyme and sauté until the onion is translucent, about 8 minutes. Transfer the mixture to the bowl with the turkey.
  • In a separate bowl, whisk together the cream of chicken soup, milk, sour cream, half of the melted butter, garlic powder and nutmeg.
  • Add the cooked noodles, sauce, peas, mozzarella and parsley to the turkey mixture. Toss until evenly coated.
  • Transfer to the prepared casserole dish.
  • Combine the Parmesan, cheddar, Panko and remaining melted butter. Sprinkle evenly over the casserole.
  • Bake uncovered until the sauce is bubbling and the topping is golden brown.
  • Rest for a few minutes before serving.

Notes

  • Turkey: Use chopped or shredded cooked turkey. White meat, dark meat, or a combination all work. Rotisserie chicken can be substituted in equal amounts.
  • Pasta: Cook the egg noodles just until al dente so they don’t become mushy while the casserole bakes. Spaghetti, linguine, or fettuccine can also be used.
  • Mushrooms: Cook the mushrooms until their liquid has evaporated and they’re lightly browned. This keeps the casserole from becoming watery.
  • Vegetables: Swap the peas for broccoli, green beans, or a peas-and-carrots blend.
  • Creamier Sauce: Heavy cream can be substituted for some of the milk for a richer sauce.
  • Make Ahead: Assemble the casserole in advance and refrigerate it covered. For the crispiest topping, add the breadcrumb mixture just before baking.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat individual portions in the microwave in 30-second intervals until warmed through. Add a small splash of milk if the sauce has thickened.
  • Freezing: For the best texture, freeze the casserole before baking and leave off the breadcrumb topping. Thaw overnight in the refrigerator, add the topping, and bake as directed.
  • Doneness: The Turkey Tetrazzini is ready when the sauce is bubbling around the edges and the topping is golden brown.
  • Troubleshooting: If the casserole seems watery, make sure the mushrooms are cooked until their moisture evaporates and the noodles are well drained before assembling.

Nutrition

Calories: 704kcal, Carbohydrates: 55g, Protein: 49g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 190mg, Sodium: 759mg, Potassium: 889mg, Fiber: 4g, Sugar: 9g, Vitamin A: 1230IU, Vitamin C: 12mg, Calcium: 420mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Leave a comment below!

Can I make Turkey Tetrazzini with chicken?

Yes. Substitute an equal amount of cooked shredded or chopped rotisserie chicken for the turkey. Rotisserie chicken is the easiest option.

What pasta is best for Turkey Tetrazzini?

Egg noodles work especially well because they hold onto the creamy sauce, but spaghetti, linguine or fettuccine are also good choices. Whatever you use, cook it only until al dente.

Can I make Turkey Tetrazzini ahead of time?

Yes. Assemble the casserole ahead and refrigerate it covered, leaving off the breadcrumb topping until just before baking. Because the casserole will be cold, it may need a little extra baking time. Test your exact timing before publishing a hard number.

Can I freeze Turkey Tetrazzini?

For best texture, freeze it unbaked without the breadcrumb topping, thaw it in the refrigerator and add the topping before baking.

Why is my Turkey Tetrazzini dry?

Overcooked pasta and overbaking are the most common culprits. Cook the noodles only until al dente and take the casserole out once the sauce is bubbling and the topping is golden.

Why is my Turkey Tetrazzini watery?

Make sure the mushrooms cook until their released liquid has evaporated, drain the noodles thoroughly and double-check the soup and milk measurements before assembling the casserole. The sauce should be creamy enough to coat the noodles rather than watery.

Can I make Turkey Tetrazzini without cream of chicken soup?

Yes, but chicken or turkey broth is not a direct substitute. You’ll need a tested homemade cream sauce thickened with something like a roux to replace the body of condensed soup.

Can I double this Turkey Tetrazzini recipe?

Yes. For the most even baking, divide a double batch between two casserole dishes instead of making one extra-deep casserole. Baking time can vary, so use the bubbling sauce and golden topping as your doneness cues.

Can I use different vegetables?

Absolutely. Broccoli, green beans or peas and carrots all work well. You can also leave the mushrooms out if you’re not a fan.

How do I know Turkey Tetrazzini is done?

The sauce should be bubbling around the edges and the breadcrumb-and-cheese topping should be golden brown.

Can I make Turkey Tetrazzini on the stovetop or in a slow cooker?

This particular recipe is written and tested as a baked casserole. It has not been tested for the stovetop or in a slow cooker at this time.

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3 Comments

  1. Judy says:

    My family LOVES this dish!  Everybody knows what’s for dinner, it makes the kitchen smell delicious! 

    Reply
    1. Kellie says:

      Thank you so much! I’m so happy you love it!

      Reply