Turkey Tetrazzini with Mushrooms (Print)
Creamy pasta with turkey, mushrooms, peas, and a golden cheesy topping baked to perfection.
# What You Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Sauce
02 - 4 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 9 oz cremini or white mushrooms, sliced
06 - 4 tbsp all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup chicken or turkey broth
09 - 1/2 cup heavy cream
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Main Filling
13 - 3 cups cooked turkey, shredded or diced
14 - 1 cup frozen peas, thawed
15 - 3/4 cup grated Parmesan cheese
16 - 1 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
→ Topping
18 - 1 cup panko breadcrumbs
19 - 2 tbsp melted butter
20 - 2 tbsp grated Parmesan cheese
# How To Make It:
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 - In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 3 minutes. Add garlic and mushrooms; sauté until mushrooms are golden and moisture evaporates, about 6 to 8 minutes.
04 - Sprinkle flour over vegetables and stir continuously for 1 to 2 minutes to form a roux.
05 - Gradually whisk in milk, broth, and cream. Bring to a gentle simmer, stirring constantly until thickened, about 5 minutes. Season with salt, pepper, and nutmeg.
06 - Remove from heat and stir in turkey, peas, Parmesan, mozzarella, parsley, and cooked pasta until fully incorporated.
07 - Transfer mixture into the prepared baking dish.
08 - Mix panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl. Sprinkle evenly over the casserole.
09 - Bake uncovered for 25 to 30 minutes until topping is golden and filling is bubbling.
10 - Allow to rest for 10 minutes before serving. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- It transforms leftover turkey into something so luxurious nobody realizes it's second-day protein.
- The creamy mushroom sauce is silky and forgiving—hard to mess up, impossible to stop eating.
- You can have dinner on the table in under an hour, including baking time.
02 -
- Don't skip the al dente step for the pasta—it's the difference between a creamy casserole and mushy regret.
- Make sure your mushrooms release all their liquid before you add the flour, or your sauce will be watery and thin.
- Always let the casserole rest those 10 minutes; it's when everything sets and the flavors deepen.
03 -
- Toast your panko in a dry skillet for 2 minutes before mixing it with butter and cheese—it browns faster and stays crispier in the oven.
- If you're nervous about the sauce, make it while the pasta cooks so you can taste and adjust the seasoning without rushing.