Turkey Tetrazzini with Mushrooms (Printable)

Creamy pasta bake with tender turkey, mushrooms, and melted cheese topped with golden breadcrumbs.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Turkey & Vegetables

02 - 2 cups cooked turkey breast, shredded or diced
03 - 9 oz cremini or white mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)

→ Sauce

07 - 4 tbsp unsalted butter
08 - 4 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1 cup chicken or turkey broth
11 - 1/2 cup dry white wine (optional)
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup heavy cream
15 - 1/2 tsp dried thyme
16 - 1/4 tsp nutmeg
17 - Salt and freshly ground black pepper, to taste

→ Topping

18 - 1/2 cup grated Parmesan cheese
19 - 1/2 cup breadcrumbs
20 - 2 tbsp melted butter
21 - 2 tbsp chopped fresh parsley (for garnish)

# How-To:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Cook onions for 3 minutes. Add garlic and mushrooms; sauté until mushrooms release their liquid and it evaporates, about 6 minutes.
04 - Sprinkle flour over vegetables and cook, stirring, for 1 minute. Gradually whisk in milk, broth, and white wine if using. Simmer, stirring constantly until thickened, about 4 to 5 minutes.
05 - Incorporate Parmesan, mozzarella, heavy cream, thyme, nutmeg, salt, and pepper. Stir until cheeses melt and sauce is smooth.
06 - Fold cooked turkey and peas, if using, into the sauce. Then add the drained pasta and mix gently.
07 - Transfer mixture evenly into the prepared baking dish.
08 - Mix breadcrumbs, Parmesan, and melted butter. Sprinkle this mixture evenly over the casserole.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden brown on top.
10 - Allow to rest for 5 minutes. Garnish with fresh parsley before serving.

# Expert Tips:

01 -
  • It turns leftovers into something so creamy and golden that nobody will guess it started as day old turkey.
  • The mushrooms soak up all the winey, garlicky sauce and give every bite a deep earthy flavor.
  • You can assemble it in the morning, refrigerate it, and bake it right before dinner without any loss of texture.
02 -
  • If you skip cooking off the mushroom liquid, your sauce will turn thin and watery halfway through baking.
  • Undercooked pasta is essential because it soaks up sauce in the oven and finishes perfectly tender, not mushy.
  • Letting the casserole rest for five minutes after baking keeps it from falling apart when you scoop it onto plates.
03 -
  • Toast your breadcrumbs in a dry skillet for two minutes before mixing them with butter, it gives the topping an extra layer of crunch.
  • If youre making this ahead, assemble everything except the topping, refrigerate, and add the breadcrumb mixture right before baking so it stays crispy.
  • Use a deeper baking dish if you want more sauce per bite, or a shallow one if you prefer extra golden edges.

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