This turkey tetrazzini is creamy-cheesy good. It’s filled with succulent chunks of turkey, silky mushrooms slices, onions, and spaghettini pasta baked in a creamy flavorful white sauce.
- 7 oz spaghettini (thin spaghetti) broken in half
- 2 cups cubed cooked turkey
- 1 cup sliced mushrooms
- 1 small onion, chopped
- 3 tbsp salted butter
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup whole milk
- 1/2 tsp poultry seasoning
- 1/8 tsp ground mustard
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp shredded Parmesan cheese
- fresh or dried parsley to top
- Cook spaghettini according to package directions (I cooked my al dente). Drain and place in a greased 11×7″ or slightly larger baking dish. Top with turkey. Set aside and preheat oven to 350F.
- In a large skillet, sauté the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add in the cheddar cheese.
- Cook and stir over medium heat until melted. Pour over turkey and pasta. Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
- Bake uncovered at a 350F for 25-30 minutes or until heated through and bubbling. Sprinkle with parsley. Serve immediately.
To make ahead and freeze: prepare everything in a freezer and oven safe dish or container with lid (or double saran wrap). I find the large rectangular foil containers with the board lids are best for this. Bake at 350F for 1 hour or until heated through and bubbling.
- Category: main course
- Method: stovetop, bake
- Cuisine: American
Keywords: turkey tetrazzini, leftover turkey recipe