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. It’s easy to prepare and a great way to use leftover turkey (or even chicken). It’s also a wonderful comforting meal to sit down and enjoy as a family again.
This recipe starts with cooked turkey layered over cooked pasta. Then you sauté some onions and mushrooms until tender. Add in a can of cream of mushroom soup, milk, mustard, poultry seasoning, and cheese. The poultry seasoning is a light touch, but adds so much flavor. The recipe calls for cheddar and mozzarella cheese. I used a blend of cheddar, Monterey Jack, and mozzarella cheese. It’s totally up to you. You cook the sauce until the cheese has melted. Pour the sauce over the pasta and turkey. Sprinkle more cheese, bake for 30 minutes, and you have a meal.This casserole will be a regular rotation on your dinner table. It’s that good and easy to make. It’s also freezer-friendly.
- 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