Turkey Tetrazzini with Mushrooms (Printable)
Creamy turkey, mushroom, and pea pasta casserole with a crispy cheese topping.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Turkey & Vegetables
02 - 2 cups cooked turkey breast, shredded or cubed
03 - 9 oz cremini or white mushrooms, sliced
04 - 1 cup frozen peas, thawed
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
→ 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 - ½ cup heavy cream
12 - ½ tsp freshly ground black pepper
13 - ½ tsp salt
14 - ¼ tsp ground nutmeg
→ Cheese & Topping
15 - 1 cup grated Parmesan cheese, divided
16 - 1 cup shredded mozzarella cheese
17 - ½ cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley (optional, for garnish)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish.
02 - Boil salted water and cook pasta until just al dente. Drain and set aside.
03 - Melt 2 tbsp butter in a large skillet over medium heat. Sauté onions for 2 minutes until softened. Add mushrooms and cook about 6 minutes until golden and liquid evaporates. Stir in garlic and cook for 1 minute more. Remove from heat.
04 - In a saucepan, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth. Simmer for 3–4 minutes until thickened. Stir in heavy cream, salt, pepper, nutmeg, and half of the grated Parmesan until fully incorporated.
05 - In a large bowl, toss cooked pasta with turkey, sautéed vegetable mixture, peas, shredded mozzarella, and the prepared sauce until evenly coated.
06 - Transfer mixture to the prepared casserole dish. Sprinkle remaining Parmesan cheese evenly over the top.
07 - Combine panko breadcrumbs with melted butter and sprinkle over the casserole. Bake for 25–30 minutes until bubbly and golden on top.
08 - Allow casserole to rest for 10 minutes before serving. Garnish with fresh parsley if desired.
# Expert Advice:
01 -
- It transforms ordinary leftovers into something elegant enough to serve guests without anyone knowing it started in your fridge.
- The creamy sauce clings to every strand of pasta while the golden breadcrumb topping keeps things interesting with a little textural surprise.
- You can have it bubbling in the oven in under an hour, leaving you free to set a proper table or just pour a drink and breathe.
02 -
- Don't overcook the pasta in the first step—it's going to keep cooking in the oven, and overcooked pasta in a casserole becomes a mushy regret by the time you serve it.
- The brown bits stuck to the bottom of the mushroom skillet are liquid gold—don't wash them away, just pour the sauce right over them and let it pick up every speck of flavor.
- Let the casserole rest after baking so it can set up just enough to cut cleanly instead of collapsing into a puddle on the plate.
03 -
- Toast the panko in the butter just barely before mixing it in—this extra minute in the skillet makes it brown faster in the oven and taste more intentional.
- Use freshly ground nutmeg from whole nutmegs if you can; pre-ground loses its subtle warmth, and this dish deserves that small touch of care.