Creamy mushroom spaghetti bake with leftover turkey
Turkey Tetrazzini Casserole
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
8
1 large casserole
Difficulty
Easy
Cost
Budget
$
Turkey Tetrazzini Casserole
Creamy mushroom spaghetti bake with leftover turkey
★4.5(11)
The best way to use leftover turkey—spaghetti in a creamy Parmesan mushroom sauce with tender turkey, baked until golden. Post-Thanksgiving comfort at its finest.
20m
Prep Time
30m
Cook Time
50m
Total Time
8
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Turkey tetrazzini transforms Thanksgiving leftovers into a creamy, elegant pasta bake. The mushroom-Parmesan cream sauce is so good you might roast a turkey just to make this dish.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 12 oz spaghetti, broken in half
- 3 cups cooked turkey, cubed
- 8 oz mushrooms, sliced
- 1.5 cups heavy cream
- 1 cup grated Parmesan cheese
- 3 tbsp butter
Instructions
- 1
Cook spaghetti, drain. Saute mushrooms in butter until golden, about 5 minutes.
- 2
Add 3 tbsp flour to mushrooms, cook 1 minute, then gradually stir in cream, 1 cup chicken broth, salt, and pepper. Simmer until thick.
- 3
Stir in 3/4 cup Parmesan and turkey. Fold in spaghetti and pour into a greased 9x13 dish.
- 4
Top with remaining Parmesan and a drizzle of melted butter.
- 5
Bake at 375°F for 25-30 minutes until golden and bubbly.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Heavy creamHalf-and-half with 1 extra tbsp flour
Slightly lighter but still creamy
SpaghettiLinguine or fettuccine
Any long pasta works; break in half for easy casserole serving
Tips & Storage
Pro Tips
Use leftover Thanksgiving turkey, or substitute rotisserie chicken any time of year.
Add frozen peas for color and nutrition—stir them in with the turkey.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate covered for up to 3 days. Freezes well for up to 2 months.
Reheating
Reheat covered at 350°F for 20 minutes, adding a splash of cream if dry.
Nutrition Facts
Per serving (75mg) · 8 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates20g
Fat38g
Fiber580mg
Sugar2g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken instead of turkey?
- Absolutely—chicken tetrazzini is equally delicious and available year-round.
- What kind of mushrooms work best?
- Cremini or baby bella mushrooms have the best flavor, but white button mushrooms work too.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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