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Creamy, decadent, full of flavor, and easy to put together, this Turkey Tetrazzini recipe is the perfect weeknight meal.

plated turkey tetrazzini

This post is sponsored by Mueller’s® Pasta and all opinions are my own.
 
I just can’t get over how much flavor is in this Turkey Tetrazzini recipe. Full of turkey, peas, and mushrooms in a luscious creamy sauce, you can’t get much better than this.
 
Let’s face it, during the holidays eating the same leftovers day after day can get pretty boring. That’s why I love turkey tetrazzini, you use up your leftover turkey in it but it doesn’t taste like the same old thing once again!
 
The addition of spaghetti noodles in the dish makes it super hearty and comforting. I love using my favorite spaghetti noodles from Mueller’s® Pasta for this dish!
 
Trust me, the pickiest of eaters even love this. If Lily our two-year-old tears it up, your toddler or picky eater will love this turkey tetrazzini recipe too!
 
Some of my other favorite pasta dishes we have on our site include: Pizza Pasta BakeTaco Pasta, and Broccoli Pasta Salad.

overhead shot turkey tetrazzini in dish

WHY THIS RECIPE WORKS:

  • With ingredients you probably already have on hand, this recipe comes together quickly.
  • Using up leftover turkey saves you from more boring leftovers. 
  • Using Mueller’s® Pasta keeps this recipe real and simple, with only two ingredients: water and wheat!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Mueller’s® spaghetti 
Butter
Onion
Baby Bella Mushrooms
Garlic
Dried Italian Seasoning
Cream Cheese
Cream of Mushroom Soup
Sour Cream
Whole Milk
Cooked Turkey
Frozen Peas
Mozzarella Cheese
Butter Crackers

ingredients laid out for turkey tetrazzini

HOW TO MAKE TURKEY TETRAZZINI RECIPE:

  • Preheat the oven to 350°F. Cook the pasta to al dente per the directions on the back of the Mueller’s® spaghetti pasta box. Drain and set aside. Spray a 9×13 baking dish with cooking spray, set aside.
  • In a large skillet over medium-low heat add the butter and let it melt. Add the onions and cook until translucent, stirring occasionally, 5-8 minutes. Add the sliced mushrooms and cook until softened, stirring occasionally, 5 minutes. Add the garlic and Italian seasoning, mix it in until fragrant, 30 seconds.
  • Add the cream cheese to the pan and stir constantly, breaking it up until melted. Add the cream of mushroom soup, sour cream, and milk, stir to combine.
  • In a very large bowl or the stockpot you cooked the noodles in, add the cooked spaghetti, the sauce from the skillet, the diced turkey, and frozen peas. Mix it all together until combined. Add this to the prepared baking dish and smooth it out.
  • Top with shredded mozzarella. Cover with nonstick foil and bake for 45 minutes, until bubbly. Take the foil off and top with the crushed butter crackers. Place it back in the oven for 10-15 minutes until golden brown on top. Add a garnish of fresh parsley if desired, serve immediately.

in process collage photos of how to make turkey tetrazzini

WHAT KIND OF PASTA IS BEST TO USE?

For this turkey tetrazzini recipe, I like to use Mueller’s® spaghetti. I have also made it with Mueller’s® elbow as well and it comes out great every time!
Honestly, not all pasta is created equal. After years and years of cooking, I have found this out.
What I love about Mueller’s® Pasta is that no matter what occasion, Mueller’s® Pasta has the perfect pasta for your meal. Being so versatile, Mueller’s® Pasta gives me the inspiration to whip up a meal I’m proud of. 

WHAT ARE SOME OTHER VEGGIES I CAN ADD?

While mushrooms and peas are classic additions to turkey tetrazzini, you can add chopped-up frozen green beans, frozen mixed peas and carrots, and chopped broccoli to it as well. 
It always comes out perfect every time. Just go off the base of this turkey tetrazzini recipe and add your own personal touches. 

photo scooping turkey tetrazzini in dish

HOW TO STORE:

Any leftovers can be stored in an airtight container in the fridge for up to 3 days. 
To reheat, add it back to a 350°F oven and bake until it comes up to 165°F internal temperature. 
This can also be frozen. Make sure the casserole cools completely. Cover the whole dish with freezer-safe foil, or transfer the leftover turkey tetrazzini into an airtight container and place it in the freezer for up to 3 months. 
To reheat, you can remove directly from the oven and bake, you may need to add a few more minutes to your baking time to make sure everything is warmed through. Or, you can place it in the fridge overnight to thaw. 

plated turkey tetrazzini

TIPS AND TRICKS:

  • Using leftover cooked turkey helps bring this dish together faster.
  • Using Mueller’s® spaghetti makes it a meal you are proud to serve with simple ingredients.
  • This can be frozen, refer to the tips above on how to do that.
  • You can halve or double the recipe to feed less or more of a crowd.
  • You can use leftover chicken in place of the turkey.
  • I like to use block mozzarella cheese and grate it by hand, it melts much easier than pre-shredded cheese. 

turkey tetrazzini on a fork

This quick and easy, hearty, and comforting meal is so easy to make and a true crowd-pleaser! You just can’t go wrong with a creamy pasta dish like this turkey tetrazzini recipe.

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:

If you’ve tried this TURKEY TETRAZZINI RECIPE let me know in the comments how it turned out! You can follow me over on PINTERESTINSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 4 votes

Turkey Tetrazzini

Author Dana at ThisSillyGirlsKitchen.com
Prep: 20 minutes
Cook: 1 hour
Creamy, decadent, full of flavor, and easy to put together, this Turkey Tetrazzini recipe is the perfect weeknight meal.
Servings 12 servings

Ingredients
  

Instructions

  • Preheat the oven to 350°F. Cook the pasta to al dente per the directions on the back of the Mueller’s® spaghetti pasta box. Drain and set aside. Spray a 9x13 baking dish with cooking spray, set aside.
  • In a large skillet over medium-low heat add the butter and let it melt. Add the onions and cook until translucent, stirring occasionally, 5-8 minutes. Add the sliced mushrooms and cook until softened, stirring occasionally, 5 minutes. Add the garlic and Italian seasoning, mix it in until fragrant, 30 seconds.
  • Add the cream cheese to the pan and stir constantly, breaking it up until melted. Add the cream of mushroom soup, sour cream, and milk, stir to combine.
  • In a very large bowl or the stockpot you cooked the noodles in, add the cooked spaghetti, the sauce from the skillet, the diced turkey, and frozen peas. Mix it all together until combined. Add this to the prepared baking dish and smooth it out.
  • Top with shredded mozzarella. Cover with nonstick foil and bake for 45 minutes, until bubbly. Take the foil off and top with the crushed butter crackers. Place it back in the oven for 10-15 minutes until golden brown on top. Add a garnish of fresh parsley if desired, serve immediately.

Nutrition

Calories: 395kcal | Carbohydrates: 38g | Protein: 17g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 452mg | Potassium: 383mg | Fiber: 2g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 6mg | Calcium: 176mg | Iron: 2mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 4 votes (4 ratings without comment)

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