Turkey Tetrazzini
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I must admit, I am a total sucker for pasta coated in creamy goodness—especially if mushrooms are involved. There’s just something about the earthy, savory flavor of mushrooms mixed with a luscious sauce that makes any pasta dish irresistible to me. Today’s recipe for Turkey Tetrazzini is one of those meals that practically called my name. It was as if I could hear, “Come on, Laura, whip up this deliciously creamy pasta dish!” Naturally, I answered the call, and I’m thrilled I did because it truly hit the spot.
As we kick off the new year, many people are focusing on healthy eating, but every now and then, we all deserve a little splurge for some pure comfort food. On those days you get a hankering for some downright creamy nourishment, make this casserole. It’s a great way to use up leftover turkey from the holidays, but if you don’t have any on hand, chicken works just as well. Store-bought rotisserie chicken would be especially convenient and delicious here, adding that extra touch of tenderness to the pasta. Trust me, this dish will bring a smile to your face and warmth to your heart.
Ingredients for Turkey Tetrazzini
- LINGUINI
- BUTTER
- SLICED MUSHROOMS (BUTTON, CREMINI, OR BABY BELLAS)
- ONION
- SALT AND PEPPER
- CREAM OF MUSHROOM SOUP
- MILK
- POULTRY SEASONING
- SHARP CHEDDAR CHEESE
- COOKED TURKEY (OR CHICKEN)
- MOZZARELLA
- GREEN ONION (OR PARSLEY)
- PARMESAN CHEESE
Directions to Make Turkey Tetrazzini Recipe
Preheat your oven to 350°F. Boil the linguine according to the package instructions until al dente, then drain and toss with 1 tablespoon of butter. Lightly grease a 7×11-inch baking dish with non-stick cooking spray, then spread the cooked pasta evenly across the bottom.
In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the mushrooms and onion, season with salt and pepper, and cook until the mushrooms are tender and the onions are translucent. Stir in the can of cream of mushroom soup, milk, poultry seasoning, and 1 cup of cheddar cheese. Continue to cook, stirring, until the cheese is melted and the creamy sauce is smooth.
Layer the turkey on top of the pasta in the baking dish, then pour the sauce mixture evenly over the pasta and turkey. Sprinkle the remaining cheese on top, and bake uncovered at 350°F for 30 minutes or until bubbly and lightly golden. Garnish with chopped green onion if desired, and serve.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes! This recipe works well with cooked chicken if you don’t have turkey on hand. It’s a great way to use up leftover rotisserie chicken.
Can I make this recipe ahead of time?
Absolutely. You can assemble the dish, cover it, and refrigerate it up to 24 hours in advance. When you’re ready to bake, just add a few extra minutes to the cooking time if it’s cold from the fridge.
Can I freeze turkey tetrazzini?
Yes, this dish freezes well. Assemble the recipe as directed, but don’t bake it. Cover tightly and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and bake as directed.
What can I substitute for cream of mushroom soup?
You can substitute with cream of chicken or cream of celery soup if you prefer, or make a homemade cream sauce by mixing butter, flour, and milk for a similar texture.
Can I use a different type of pasta?
Yes! While the recipe calls for linguine, feel free to use any pasta you prefer or have on hand, such as spaghetti, fettuccine, egg noodles, or even penne.
Can I add vegetables to this dish?
Definitely. You can add frozen peas, spinach, or sautéed bell peppers to the sauce for extra flavor and nutrition.
How long will leftovers keep in the refrigerator?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
What can I serve with turkey tetrazzini?
This dish pairs well with a green salad, garlic bread, or steamed vegetables for a balanced meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Skillet Turkey Tetrazzini
- Heavenly Chicken Tetrazzini with Sour Cream
- Overnight Turkey Tetrazzini
- Chicken Tetrazzini
Turkey Tetrazzini
Real Mom Kitchen
Equipment
Ingredients
- 8 oz linguini uncooked, break in half
- 3 Tbsp butter divided
- 1 cup mushrooms sliced
- 1 onion diced
- salt and pepper to taste
- 10 ¾ oz can cream of mushroom soup
- 1 cup milk
- ½ tsp poultry seasoning
- 1 cup shredded sharp cheddar cheese
- 2 cups diced cooked turkey or chicken will do
- 1 cup shredded mozzarella cheese
- green onion optional for garnish
- 1 Tbsp shredded Parmesan cheese
Instructions
- Preheat oven to 350 degrees.
- Cook linguine according to pkg. Then toss it with 1 Tbsp of the butter.
- Spray a 7 x 11 baking dish with non-stick cooking spray and add cooked pasta to the dish.
- In a skillet, melt the remaining 2 Tbsp of butter and add mushrooms and onion. Season with some salt and pepper to taste and cook until tender and onions are translucent.
- Add in the can of mushroom soup along with the milk, poultry seasoning, and cheddar cheese. Cook until well combine and cheese is melted.
- Place turkey on top of pasta in dish and then pour the sauce over pasta and turkey.
- Sprinkle with remaining cheese and bake uncovered at 350 for 30 minutes. Top with green onion if desired and serve. Serves 6.
Nutrition
Recipe adapted from Jamie Cooks It Up.
