Easy Turkey Tetrazzini

from 3 votes

Warm and cozy casserole lovers, plus anyone with leftover turkey from a holiday feast, won’t want to miss this family-friendly recipe for Easy Turkey Tetrazzini that stars shredded turkey, veggies and pasta in a garlicky cheese sauce. (Pro Tip: Rotisserie chicken is a welcome substitute!)

Easy Turkey Tetrazzini in a large white baking dish.

If there’s one thing I love, it’s taking leftovers and turning them into something fresh, comforting and dare I say, even better than the original dish! Holidays are the ultimate test of these leftover-makeover skills and trust me, I’ve had plenty of practice turning extra mashed potatoes, stuffing and roast turkey into next-day magic (I’m looking at you, leftover turkey salad!).

And that’s how we’ve arrived here, at my all-time favorite way to make the most of leftover turkey: an easy, creamy, cheesy turkey tetrazzini recipe! This cozy, veggie-packed pasta bake is the answer to transforming turkey (or a store-bought rotisserie chicken) into a delicious, family-pleasing meal.

What Is Turkey Tetrazzini?

Despite its Italian-sounding name, turkey tetrazzini is a delicious and entirely American invention. There are many fun theories as to where the dish originated. One theory is that a chef at the Palace Hotel in San Francisco named the dish after Italian opera singer, Luisa Tetrazzini, who was a resident of the hotel for many years. An alternate theory traces the dish to the Knickerbocker Hotel in New York, where another chef is rumored to have named the dish after the same famous opera singer.

Add to goals: Inspire someone to name a casserole after me.

No matter which theory you believe, tetrazzini recipes are all comforting, baked casseroles that can be made with poultry or seafood, noodles and a creamy sauce, and then baked until bubbly and brown.

Ingredients and Substitutions

  • Turkey: Got leftover Thanksgiving turkey? Perfect! Shredded or diced works best, but roasted chicken is a great substitute if you’re out of turkey. Canned tuna would also work, as would creamy cannellini beans if you want to go the vegetarian route with this recipe.
  • Pasta: I love using rotini for the way it holds onto the creamy sauce, but spaghetti noodles, linguine or even egg noodles are all tasty choices.
  • Mushrooms: Baby bellas add a nice earthiness, but white or cremini mushrooms are great too. Feel free to use whatever mushrooms you have on hand.
  • Yellow onion & garlic: These bring depth and flavor to the sauce.
  • Frozen peas: Adds a pop of color and sweetness. No need to thaw before using!
  • Fresh thyme: Adds a herby, savory element. If you only have dried thyme, use about a third of the amount.
  • Flour: Helps thicken the sauce to that perfectly creamy consistency.
  • Chicken broth or turkey stock: Either one works here; just choose a good quality broth or stock for the best flavor boost.
  • Heavy cream: For that rich, creamy sauce we all love. You can use half-and-half if you want to lighten it up a bit, though it won’t be quite as thick.
  • White cheddar cheese: Shredded white cheddar melts beautifully and adds a slight tanginess, but feel free to try Monterey Jack or Gruyère for a twist.
  • Panko breadcrumbs: Light and crispy, these breadcrumbs make the ultimate crispy topping. Regular breadcrumbs work too if that’s what you have.
  • Grated Parmesan cheese: Adds a nutty, salty finish to the breadcrumb topping.

See the recipe card for full information on ingredients and quantities.

How to Make Turkey Tetrazzini with Leftover Turkey

  1. Make the breadcrumb topping. In a skillet, melt butter with thyme, then stir in the breadcrumbs. Toast until golden and aromatic, then mix in the Parmesan cheese. This topping gives the dish a perfect crispy finish.
  2. Cook the pasta until just al dente, about 10 minutes (it’ll finish cooking in the oven). Drain and set aside.
  3. Sauté the veggies. Melt butter in a large pot or Dutch oven over medium-low heat. Add the mushrooms, onions, garlic and thyme with a pinch of salt. Sauté, stirring occasionally, until the mushrooms release their juices and the veggies soften, about 5 minutes. Take your time with this step, it builds the flavorful base for the sauce!
A large stockpot containing sautéed mushrooms, onions and herbs.

  1. Make the roux. Sprinkle flour over the veggies, stirring constantly for about 2 minutes. This helps thicken the sauce without any lumps.
  2. Add the liquid and simmer. Gradually add the chicken broth and cream, stirring up any browned bits. Bring to a gentle boil, then reduce to a simmer until the sauce thickens, about 3 minutes.
  3. Once thickened, add the shredded cheese, turkey and peas. Season to taste with salt and pepper, then mix in the cooked pasta.

  1. Assemble and bake. Transfer everything to a greased 13×9-inch baking dish, sprinkle the breadcrumb topping evenly over the top, and bake at 400°F for 20-25 minutes until golden and bubbly. Let it rest for about 10 minutes before serving, this makes it easier to scoop. Enjoy!

A large baking dish containing casserole topped with breadcrumbs.

Storing Leftovers

Once it has cooled to room temperature, transfer any leftovers into an airtight container and store them in the fridge for up to 3–4 days. To reheat, scoop out the desired portion and warm it up in the microwave or on the stovetop over low heat, adding a splash of broth or cream to revive its creamy texture.

Can It Be Frozen?

Absolutely! Tetrazzini is the perfect make-ahead meal. If you want to freeze after baking, just make sure your casserole is cooled before freezing. Letting it fully cool in the fridge for a day will help get rid of any excess moisture.

For freezing, tightly wrap the casserole in plastic wrap, then cover it with aluminum foil to protect it from freezer burn. If you want to freeze before baking, just prep the casserole, wrap it up as mentioned, and pop it in the freezer. When you’re ready to serve, thaw it overnight in the fridge, then bake as directed for a hot, bubbly and perfectly comforting meal!

A hand holding a wooden serving spoon in a baking dish containing the best turkey tetrazzini
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Main Course

Easy Turkey Tetrazzini Recipe

Warm and cozy casserole lovers (and anyone with leftover turkey from a holiday feast!) won't want to miss this family-friendly recipe for Easy Turkey Tetrazzini that stars shredded turkey, veggies and pasta in a garlicky cheese sauce.
Author: Kelly Senyei
5 from 3 votes
A top-down view of Easy Turkey Tetrazzini in a large white baking dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings

Ingredients 

For the breadcrumb topping:

  • 4 Tablespoons unsalted butter
  • 1 Tablespoon fresh thyme leaves
  • 2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese

For the Turkey Tetrazzini:

  • 1 pound uncooked pasta, such as rotini, spaghetti or linguini 
  • 1/2 cup unsalted butter, plus more for greasing baking dish
  • 1 1/2 cups diced baby bella mushrooms
  • 1 cup diced yellow onion
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh thyme leaves
  • 1/2 cup all-purpose flour
  • 3 1/2 cups chicken broth or turkey stock 
  • 1 cup heavy cream
  • 1 1/2 cups shredded white cheddar cheese 
  • 4 cups cooked, shredded turkey (See Kelly’s Note)
  • 1 1/2 cups frozen peas

Instructions 

Make the breadcrumb topping:

  • In a medium skillet set over medium heat, melt the butter with the thyme leaves. Stir in the breadcrumbs and cook just until toasted, about 2 minutes.
  • Transfer the breadcrumbs to a bowl then stir in the Parmesan cheese. Set the breadcrumb topping aside.

Make the Turkey Tetrazzini:

  • Preheat the oven to 400°F. Grease a 13×9-inch baking dish with unsalted butter.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
  • In a large heavy-bottomed stock pot or Dutch oven set over medium-low heat, add the butter, mushrooms, onion, garlic, thyme and ½ teaspoon kosher salt. Cook, stirring occasionally, for 5 minutes.
  • Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
  • Stir in the chicken stock and heavy cream, scraping up any brown bits from the bottom of the pot. Bring the mixture to a boil then reduce it to a simmer and cook until the mixture has thickened slightly, about 3 minutes.
  • Stir in the white cheddar cheese, shredded turkey and peas then taste and season the mixture with salt and pepper. 
  • Stir in the cooked pasta then transfer the mixture to the baking dish. Sprinkle the breadcrumbs on top then bake until the breadcrumbs are golden brown and the mixture is bubbling, 20 to 25 minutes.
  • Remove from the oven and let cool for 10 minutes before serving. 

Kelly’s Notes

  • No turkey? No problem! Swap in shredded rotisserie chicken and continue with the recipe as directed.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 776kcal, Carbohydrates: 69g, Protein: 32g, Fat: 42g, Saturated Fat: 24g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 812mg, Potassium: 524mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1537IU, Vitamin C: 15mg, Calcium: 301mg, Iron: 3mg

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5 from 3 votes (2 ratings without comment)

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Comments

  1. Catie says:

    5 stars
    I made this using rotisserie chicken and it was amazing! Thank you for this easy, delicious recipe!

    1. Kelly Senyei says:

      You are so welcome, Catie! I’m thrilled you enjoyed the recipe!