It’s time to take a second look at mom’s recipes! Instead of using canned soup, create your own rich and tasty sauce, with less sodium, and make our easy leftover turkey tetrazzini casserole. Fresh vegetables, herbs and wine put a new twist on a classic dish.

You can use button or cremini mushrooms for this recipe. Button mushrooms are white, young in age and have a fairly mild taste compared to the earthy taste of cremini mushrooms, which are brown. Each have loads of vitamin D, potassium and antioxidants—the choice is yours.

To make a lighter creamy sauce, use whole milk or half-and-half. Milk with less fat content is an alternative, but it won’t have the same rich texture.

Your gang is sure to love this fresher, lighter tasting version of a classic soup-based tetrazzini recipe.

Leftover Turkey Tetrazzini Casserole Recipe

Leftover Turkey Tetrazzini Casserole Recipe

Update a classic dish. Make an easy leftover turkey tetrazzini casserole without canned soup. Create your own rich, creamy sauce with fresh veggies, herbs and wine.

Ingredients
 

Yield: 8 servings
5 from 1 rating
Leave a Review
  • 8 oz spaghetti, or linguini
  • 1 stick unsalted butter
  • 1 medium onion, diced
  • 8 oz button mushrooms, sliced
  • 1 tsp fresh thyme leaves, or 1/2 tsp dried
  • 3 cups leftover turkey, shredded
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, or half-and-half, room temperature
  • 2 1/2 tsp salt
  • 1 tsp pepper
  • 1 cup peas, frozen
  • 3 Tbsp fresh parsley, chopped
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup breadcrumbs

Instructions
 

  • Preheat oven to 375 degrees and butter 9" x 13" baking dish; set aside.
  • Cook spaghetti or linguine according to directions on package. Rinse with cold water; set aside.
  • Melt butter in large skillet over medium-high heat. Add onions, mushrooms and thyme. Cook until most liquid from mushrooms has evaporated (5 minutes). Add turkey and garlic and cook 3 minutes more then add wine then cook until liquid has evaporated (3−4 minutes). Sprinkle flour over chicken and vegetables, stir to combine then cook for 30 seconds. Add milk then stir to dissolve flour completely, scraping brown bits from bottom of skillet.
  • Allow mixture to boil then immediately reduce heat to low. Season with salt and pepper and simmer 6−8 minutes—sauce will thicken slightly. Stir in cooked pasta, frozen peas and chopped parsley.
  • Pour mixture into prepared baking dish and top with grated Parmesan cheese. Bake uncovered 15−20 minutes until bubbly on sides and golden brown on top. Allow to cool 5 minutes before serving and enjoy!

Notes

Choose button mushrooms that are firm and dry with few cracks—store in a paper bag in the fridge for up to one week.
Calories: 357kcal, Carbohydrates: 27g, Protein: 19g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 72mg, Sodium: 1092mg, Potassium: 249mg, Fiber: 3g, Sugar: 6g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

Leftover Turkey Tetrazzini Casserole Recipe