No school means you probably have a houseful of bored, hungry kids on your hands. They will love this one-dish Turkey Tetrazzini. Chunks of turkey, mushrooms, sun-dried tomatoes, peas…all tossed with curly pasta strands in a creamy, cheesy sauce.
Make life easier, this casserole can be made up in advance, refrigerated then baked when needed. And, if you don’t have leftover turkey it is just as delicious with chicken!
Is Turkey Tetrazzini an Italian Dish?
Although this dish has an Italian name it is not an Italian dish. It was named after the famous opera singer, Luisa Tetrazzini. The story is that Luisa lived in the famous Palace Hotel in San Francisco, California and the hotel’s chef created the dish in her honor.
There are several variations of tetrazzini with different types of add-ins. The basic recipe combines either turkey, chicken or seafood with a cooked pasta and a cheesy cream sauce. The dish is baked until hot and bubbly. Some variations combine bread crumbs and cheese for a crunchy topping.
If you like how easy this is to make, try our seafood lasagna. It can be made up in advance as well.
How to Make this Recipe:
This kid-friendly dish will become as popular with your family as mac ’n cheese. It is easy to make, nutritious and healthy! You can use any type or shape of pasta for this recipe. I have not personally used a whole grain pasta but it would be an extra-healthy choice.
Spaghetti or noodles are favorites for tetrazzini. I used curly pasta strands and was lucky to even get that as the shelves were nearly bare when I went shopping. Here is a quick run-down on how to put this turkey tetrazzini casserole together. Be sure to scroll to the recipe card at the bottom for the full instructions and notes:
- Cook the pasta, drain and toss with a bit of oil to keep it from sticking together, cover and reserve.
- Sauté the mushrooms, onions and garlic, transfer to a plate and set aside.
- Stir melted butter and flour together and cook to make a roux.
- Add the milk, cream, chicken broth and wine into the roux, whisk together and cook until the sauce has thickened.
- Mix in the pasta, mushroom mixture, turkey, peas and sun-dried tomatoes.
- Add the Gruyère cheese and toss to combine.
- Transfer the tetrazzini to a 9×13-inch casserole dish and spread evenly.
- Combine the bread crumbs and Parmesan cheese in a small dish, sprinkle on top of the tetrazzini mixture.
- Bake in a preheated 350°F oven for 30 to 35 minutes
This is a healthy, budget-friendly, one-dish meal. The ingredients can be swapped out for any family favorites. Here are some ideas…broccoli florets, frozen/thawed mixed vegetables, and sliced olives. Also, you can use your favorite cheese but we recommend one that melts easily.
What to serve with this recipe.
This one-pot dish is great as a stand-alone lunch or dinner. The recipe will serve 12 moderate portions but is so good it is difficult to stop with one serving. We added a basic green salad and some garlic bread.
Keep those kids happy and content with a supply of cookies to munch on as we muddle through these stressful days. Bake up some love with these Chocolate Chip Oatmeal Cookies or some Soft Chocolate Sugar Cookies. And, for some delicious gluten-free cookies we have you covered with these Flourless Almond Butter Chocolate Chip Cookies.
Can you Freeze Turkey Tetrazzini?
Yes, absolutely you can freeze it! Let it cool first, cover with foil and place it into the freezer. It will keep for up to 4 months. To reheat the tetrazzini, let it thaw in the refrigerator; then remove the cover and place it into a preheated 350°F for 25-30 minutes until heated through.
Keep this recipe handy as you will have requests for repeats! ❤️
Tips for a successful recipe.
- Don’t overcook the pasta. Boil the pasta to the ‘al dente’ stage which means it will be a little firm. Remember the pasta will cook even more when you put it in the oven.
- Save some of the water when you cook the pasta. You can add it to the casserole to help get a creamy, smooth sauce.
- Any pasta works with this recipe. Different types of pasta will need various cooking times. Read the instructions on the package of pasta.
- Use what you have on hand. You can substitute the turkey for chicken, seafood, or even pork. Substitute the peas for a package of mixed frozen veggies.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Creamy Garlic Butter Shrimp Pasta: This simple pasta recipe hits all the right notes. Sweet succulent shrimp, immersed in a creamy garlicky sauce and tossed with thick strands of fettuccine pasta. Plus delicious and quick, start to finish thirty minutes max.
- Chicken in Mushroom Cream Sauce: An easy weeknight dinner. Meaty chicken thighs in a creamy mushroom sauce. Serve with rice or mashed potatoes to spoon the rich sauce over.
- Pork Fried Rice: A delicious mix of pork, rice, eggs and vegetables with sesame oil and soy sauce for an Asian taste. This is a fast and easy recipe that works well for lunch or dinner.
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- 12 ounces pasta
- 1 tablespoon olive oil
- 6 tablespoons butter, divided
- 8 ounces mushrooms (sliced)
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup chicken broth, homemade if possible
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- Salt/pepper to taste
- 16 ounces (3 cups) chopped, bite-size cooked turkey
- 8 ounces sun-dried tomatoes, drained of their oil and roughly chopped
- 12 ounces green peas, thawed
- 6 ounces Gruyère cheese, grated
For the Topping:
- 1/3 cup grated Parmesan cheese
- 1-1/2 cups Panko bread crumbs
- Preheat the oven to 350°F and grease a 9x13-inch casserole dish.
- Fill a large pot with salted water and bring to a boil over high heat. Add the pasta and cook according to manufacturers’ instructions, to al dente. Drain the pasta and toss with the olive oil. Cover the pot and reserve.
- While the pasta is cooking, set a large skillet over medium heat and melt 1 tablespoon of the butter. Add the sliced mushrooms and cook until they release their liquid and it almost evaporates, add the chopped onions and cook until the onions are soft. Stir in the garlic and cook for 30-seconds. Transfer the mixture to a plate and set aside.
- Melt the remaining butter in the skillet set over medium heat. Stir in the flour and cook for 2-3 minutes or until lightly browned. Whisk in the milk, cream, chicken broth, and wine. Bring to a gentle boil then reduce the heat to medium-low and simmer, stirring continually until the sauce thickens, about 8 minutes.
- Stir in the thyme leaves. Taste the sauce and add salt and pepper as needed.
- Add the reserved pasta, mushrooms mixture, turkey, sun-dried tomatoes and the thawed peas to the sauce, stirring until evenly coated. Add the Gruyere cheese, toss gently to fully combine.
- Transfer the pasta mixture to the prepared casserole dish and spread evenly.
For the Topping:
- In a small dish, combine the Panko bread crumbs and the Parmesan cheese. Sprinkle evenly over the top of the tetrazzini and transfer to the oven.
- Bake the tetrazzini for 30 minutes, until it is bubbly around the edges and the top is golden brown.
- Remove from the oven and allow to sit for 10 minutes before serving. ‘
- Tetrazzini can also be made with chicken or seafood
- If you are not using white wine, increase the chicken broth with the equal amount.
- Optional melting cheeses are Monterey jack, Pepper Jack, Swiss, white Cheddar or Gouda.
- Leftovers can be stored in the refrigerator for up to 4 days in a covered container.
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Amount Per Serving: Calories: 441Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 65mgSodium: 588mgCarbohydrates: 43gFiber: 6gSugar: 13gProtein: 20g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.