Description
This creamy and comforting Turkey Tetrazzini is a classic casserole dish that’s perfect for using up leftover turkey or chicken. Tender spaghetti noodles are tossed in a rich and flavorful sauce with mushrooms, herbs, and cheese, then baked to perfection with a buttery cracker topping. It’s a satisfying and crowd-pleasing meal that’s ideal for any occasion.
Ingredients
Units
Scale
- 1 pound spaghetti noodles
- 8 tablespoons unsalted butter, divided
- 1/2 cup chopped white onion
- 3 cloves garlic, minced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken stock
- 1 cup half & half
- 1/2 cup sour cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, divided
- 4 cups shredded cooked turkey
- 1 cup frozen peas
- 1 cup crushed butter crackers
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Cook the spaghetti according to package directions, drain, and set aside.
- Sauté Vegetables: In a large skillet with deep sides, melt 6 tablespoons of the butter over medium-low heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic, sliced mushrooms, thyme, and rosemary. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
- Make Sauce: Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, stirring constantly. Gradually whisk in the chicken stock, then the half & half, stirring constantly to prevent lumps. Bring the sauce to a simmer and cook for about 3 minutes, or until thickened.
- Combine Ingredients: Stir in the sour cream, salt, pepper, and half of the Parmesan cheese. Add the shredded turkey and frozen peas. Stir to combine.
- Add Pasta: Add the cooked spaghetti to the sauce and toss to coat evenly.
- Assemble and Bake: Pour the mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter. In a small bowl, combine the melted butter, crushed crackers, and remaining Parmesan cheese. Sprinkle this mixture evenly over the casserole. Bake for 25-30 minutes, or until golden brown and bubbly.
- Cool and Serve: Let the casserole cool slightly before serving.
Notes
- Make-Ahead: Prepare the casserole up to the baking step and store it in the refrigerator until ready to bake. Add a few minutes to the baking time if baking straight from the fridge.
- Storage: Store leftovers in the refrigerator for up to 3 days, covered tightly with foil or plastic wrap. Reheat in the oven until warmed through.
- Freezing: Assemble the casserole in a foil baking dish and freeze (unbaked) for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
Nutrition
- Serving Size: 1 Serving
- Calories: 410kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
