Description

This Turkey Tetrazzini Casserole is a comforting and delicious way to use up leftover Thanksgiving turkey. Featuring tender spaghetti coated in a creamy mushroom and cheese sauce, it’s topped with a buttery cracker and parmesan crust for a perfect balance of flavors and textures. Easy to prepare and baked to golden perfection, it’s a hearty family-friendly dish ideal for fall and winter meals.

Ingredients

Scale

Pasta

1 pound spaghetti (cooked to al dente, drained, rinsed, and returned to the pot)

Sauce and Filling

10 tablespoons unsalted butter (divided)
1/2 cup diced onion
4 cloves garlic (minced)
8 ounces baby bella mushrooms (sliced)
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup all-purpose flour
2 1/2 cups chicken stock
2 1/2 cups whole milk (or 2% milk)
8 ounces cream cheese (softened and cut into 8 pieces)
16 ounces shredded cheddar cheese (divided)
4 cups diced or shredded cooked turkey
1 1/2 cups frozen peas (unthawed)

Topping

1 cup crushed butter crackers (such as Ritz)
1/4 cup freshly grated parmesan cheese
3 tablespoons chopped flat leaf parsley (optional, for garnish)

Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F. Lightly grease a 9×13 inch baking dish with non-stick cooking spray or olive oil spray and set it aside to use later.
Sauté Vegetables: In a large sauté pan over medium-low heat, melt 8 tablespoons of butter. Add diced onion and cook, stirring occasionally, until soft and translucent (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant. Stir in sliced mushrooms, dried thyme, kosher salt, and black pepper. Continue cooking until mushrooms soften, about 5 minutes.
Make Sauce: Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for 2 minutes, stirring occasionally to avoid burning. Gradually whisk in chicken stock, about 1/4 cup at a time, then add all the milk while stirring to combine. Bring the mixture to a light boil over high heat, then reduce heat to medium-low and simmer until the sauce thickens. Stir in the cream cheese pieces until melted and smooth. Add half of the shredded cheddar cheese and cook, stirring occasionally, until melted. Remove from heat and fold in the cooked turkey and unthawed peas.
Combine Pasta and Sauce: Add the creamy turkey sauce to the pot of cooked spaghetti and stir thoroughly to combine. Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining shredded cheddar cheese evenly over the top.
Prepare Topping: Melt the remaining 2 tablespoons of butter in a medium bowl using a microwave or small pan on the stovetop. Add crushed butter crackers and grated parmesan cheese to the melted butter and stir to combine. Evenly sprinkle this cracker topping over the casserole.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.
Garnish and Serve: Remove from oven and optionally garnish with chopped flat leaf parsley. Serve the casserole warm for best flavor and texture.

Notes

For best texture, cook spaghetti to al dente according to package directions before adding to the casserole.
You can substitute turkey with cooked chicken if preferred.
If you want a richer dish, use whole milk instead of 2% milk.
Melt the butter gently to avoid burning when preparing the cracker topping.
Leftovers store well in the refrigerator for 3-4 days and reheat covered to maintain moisture.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Casserole
Method: Baking
Cuisine: American

Keywords: Turkey Tetrazzini, Thanksgiving leftovers, casserole, comfort food, creamy pasta, cheesy casserole, baked pasta dish