Turkey Tetrazzini Recipe

Introduction

Turkey Tetrazzini is a comforting casserole that transforms leftover turkey into a creamy, cheesy pasta dish. With tender noodles, savory soups, and green peas, it’s an easy weeknight meal that feels special.

Ingredients

• 16 ounces linguini (cooked)
• ½ cup butter (softened)
• 1 pound turkey (leftover, diced or shredded)
• 10.5 ounces cream of chicken soup (1 can)
• 10.5 ounces cream of mushroom soup (1 can)
• 2 cups sour cream
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ cup chicken broth
• 1 ½ cups green peas (frozen)
• 2 cups Mozzarella cheese (shredded)
• Chopped parsley for garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 inch baking dish with non-stick spray. Set aside.
2. Step 2: Cook the linguini to al dente according to package directions, then drain well.
3. Step 3: In a large bowl, combine butter, turkey, cream of chicken soup, cream of mushroom soup, sour cream, salt, black pepper, garlic powder, chicken broth, and green peas. Stir until well mixed.
4. Step 4: Add the drained linguini to the mixture and gently fold until everything is combined.
5. Step 5: Pour the noodle mixture into the prepared baking dish and sprinkle the shredded Mozzarella evenly on top.
6. Step 6: Bake for 25-30 minutes, or until heated through and the cheese is melted and lightly golden.
7. Step 7: Remove from the oven, garnish with chopped parsley if desired, and serve immediately.

Tips & Variations

• Use leftover turkey or substitute with cooked chicken for different variations.
• Swap frozen peas with fresh or add sautéed mushrooms for extra flavor.
• For a richer dish, sprinkle Parmesan cheese on top along with Mozzarella before baking.
• If you prefer a crispier topping, broil for 1-2 minutes at the end, watching carefully to avoid burning.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350-degree Fahrenheit oven until heated through. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkey Tetrazzini ahead of time?

Yes, you can prepare the casserole up to the point of baking, then cover and refrigerate for up to 24 hours before baking.

What pasta can I use instead of linguini?

Any similar long pasta like spaghetti, fettuccine, or even short pasta like penne or rotini can work well in this recipe.

Turkey Tetrazzini Recipe

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★★★★★

4.6 from 141 reviews

Turkey Tetrazzini is a comforting casserole that combines tender linguini pasta with leftover turkey, creamy soups, sour cream, and peas, all topped with melted mozzarella cheese and baked to golden perfection. This hearty and creamy dish is perfect for using up turkey leftovers and makes a delicious family meal.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces linguini, cooked to al dente

Main Ingredients

• ½ cup butter, softened
• 1 pound turkey, leftover, diced or shredded
• 10.5 oz cream of chicken soup (1 can)
• 10.5 oz cream of mushroom soup (1 can)
• 2 cups sour cream
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• ½ cup chicken broth
• 1 ½ cups green peas, frozen
• 2 cups mozzarella cheese, shredded
• Chopped parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to make sure it’s ready for baking the casserole later.
2. Prepare Baking Dish: Grease a 9×13 inch baking dish with non-stick spray or butter to prevent sticking, then set it aside.
3. Cook Linguini: Boil the linguini pasta in salted water until al dente according to package instructions. Drain well once cooked.
4. Mix Ingredients: In a large bowl, combine the softened butter, leftover turkey, cream of chicken soup, cream of mushroom soup, sour cream, salt, black pepper, garlic powder, chicken broth, and frozen peas. Stir until everything is evenly incorporated.
5. Add Pasta: Add the drained linguini noodles to the soup and turkey mixture and mix gently until all ingredients are combined thoroughly.
6. Assemble Casserole: Pour the combined noodle and turkey mixture into the prepared baking dish. Evenly sprinkle the shredded mozzarella cheese on top.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the casserole is heated through, and the cheese on top has melted and turned slightly golden brown.
8. Serve: Remove from the oven, optionally garnish with chopped parsley, and serve immediately while warm and creamy.

Notes

• Use leftover cooked turkey or cooked turkey breast for best flavor and convenience.
• Ensure the linguini is cooked al dente to avoid mushy texture after baking.
• Frozen peas can be used straight from the freezer; they will cook during baking.
• You can substitute mozzarella with other melting cheeses like cheddar or Monterey Jack if preferred.
• For a dairy-free version, substitute sour cream and cheese with suitable alternatives.
• Cover the dish loosely with foil if the cheese browns too quickly during baking.

Keywords: Turkey Tetrazzini, Turkey Casserole, Leftover Turkey Recipe, Comfort Food, Baked Pasta Casserole