Creamy Turkey Tetrazzini with Mushrooms and Peas

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My easy Turkey Tetrazzini Recipe is ready to serve in under an hour, and is the perfect way to use up turkey leftovers! Packed with flavor from shredded turkey, egg noodles, mushrooms, peas, and creamy bechamel sauce, it’s the perfect make-ahead casserole.

You could say I’m a big fan of turkey. Every year, I come up with some new way to serve it, from my classic Thanksgiving turkey to turkey on the grill. By far, though, what I look forward to the most is what I can make with the leftovers: my incredible turkey tetrazzini!

Inspired by Barefoot Contessa’s turkey tetrazzini, my easy recipe is a family-friendly dish made using simple ingredients including peas and mushrooms. The creamy bechamel sauce is just irresistible! Whenever I make this dish, I know there will be smiles all around the table after just one bite.

Give it a try, and I bet you’ll see the same results. Turkey tetrazzini is just so tasty!

Why You’ll Love My Recipe

• Easy, budget-friendly ingredients: I’ve made this recipe to be as budget friendly and easy as possible. By using canned mushrooms, frozen peas and having lots of flexibility in ingredients, you can make this turkey tetrazzini recipe without doing any extra shopping.
• Make-ahead friendly: Let’s face it, life’s busy! I’ve made sure to include instructions on how to make this delicious, creamy casserole ahead of time by assembling and freezing it.
• Great for leftovers: You can cook turkey just for this recipe, or make use of leftovers! You can even use rotisserie chicken. I like to roast chicken whole in the oven and shred it for this recipe when I have no turkey to use.
• Kids love it! The creamy sauce and tender egg noodles are kid favorites, so it’s a perfect way to get them eating some vegetables in a dish they’ll love!

Turkey Tetrazzini Ingredients

• Egg noodles (Substitutions available): I love the tender texture of egg noodles, but you can also use linguine or your favorite spaghetti noodle! You can even make it gluten-free by using a quality brown rice noodle.
• Onion: White or yellow onion has the best flavor for this dish. Make sure to mince it nice and fine so it doesn’t interfere with the creamy sauce.
• Turkey (Substitutions Available): Cooked, shredded turkey is the star of this dish! Use leftovers, or make some just for this casserole (try my air fryer turkey or Instant Pot turkey recipes!). You can also use leftover shredded chicken, or rotisserie chicken, as in my Easy Creamy Chicken Tetrazzini Recipe.
• Sliced Mushrooms: Personally, I recommend using canned mushrooms. They last practically forever, are super budget-friendly, and take none of the tedious cleaning and slicing that fresh do.
• Frozen Peas: Frozen peas add a pop of color and a touch of sweetness that really shines in this recipe! You can use fresh peas too, but frozen are very convenient.
• Unsalted Butter: Try to use unsalted butter if you can, but if you only have salted butter, reduce the amount of salt you add to the dish.
• All Purpose Flour (Substitutions Available): Flour helps thicken the roux, which will be made into a silky and luxurious béchamel sauce! You can easily substitute it for gluten-free flour.
• Whole Milk: If you don’t have whole milk, you can also use half and half or heavy cream. If you’re using cream, be sure to use more chicken broth and less cream.
• Chicken Broth: Combined with the milk in the sauce, chicken broth brings a lovely salty and savory flavor to the dish that a plain milk and flour sauce would lack.
• Nutmeg: Adding a pinch of nutmeg brings out a unique depth of flavor, but if you can leave it out if you’d like.
• Italian Seasoning: Try my simple recipe for Italian seasoning if you have none on hand!
• Parmesan Cheese: A blend of Parmesan and Mozzarella cheeses makes up the cheesy flavor of the sauce. I recommend grating your own Parmesan for the creamiest possible sauce.
• Mozzarella Cheese: Make sure you get a block of Mozzarella, not shredded! Block cheese melts so much better and results in silky smooth sauces.
• Salt and Pepper: A little salt and pepper goes a long way, but don’t be afraid to use a little more pepper if you like for extra heat. I recommend using kosher salt or sea salt flakes.
• Panko: Panko will be used to form the crispy, crunchy, irresistible topping! You can use plain panko or Italian seasoned panko.

How to Make Turkey Tetrazzini

1. Preheat the oven to 375°F, and prep a 9 by 13-inch baking dish by spraying it with cooking spray.
2. Cook the noodles following package instructions, then drain them and set them aside. Add a little butter or oil to make sure they don’t start sticking. Make sure not to overcook them, as they’ll cook longer in the oven and can turn out mushy if cooked too long.
3. Saute the onion. Add half the butter to a large skillet alongside the finely diced onion, and cook on medium-high heat until the onions are translucent.
4. Add the flour and whisk until a thick paste forms. Let it bubble for 3-4 minutes, until it smells richly buttery and toasted, then slowly pour in the broth and milk, whisking continuously until smooth and creamy.
5. Add in the rest of the ingredients, starting with the nutmeg and Italian seasoning, then the mushrooms, turkey, peas, and both kinds of cheese. Season with salt and pepper to taste. Then add in the egg noodles, stirring gently to combine. Don’t over-mix, you can easily break the noodles!
6. Pour the mixture into the prepared casserole dish and smooth it out into an even layer.
7. Melt the remaining butter in a small pan or pot and add in the panko breadcrumbs. Stir until buttery and toasted, about 3 minutes. Then remove from the heat and top the casserole with the crumbs.
8. Bake the casserole for 30 minutes, uncovered, until bubbly and golden. Serve, and enjoy!

More Turkey Recipes You’ll Love

• Turkey Sliders
• Turkey Carcass Soup
• Thanksgiving Leftover Casserole

Tips that Make Turkey Tetrazzini Easy

• Don’t overcook the pasta! The pasta should be el dente or even a little less cooked than that, as it’s going to be bathed in sauce and baked, which will keep cooking it.
• If you don’t have turkey, feel free to use shredded chicken as in my chicken tetrazzini recipe.
• Feel free to add more seasonings to the breadcrumbs, or make your own! I like adding garlic salt to the panko or crumbling up crackers to make a more flavorful topping.

Storing Leftovers

• Freezer: You can freeze leftovers in an airtight container for up to 4 months. I recommend separating it out into portion-sized slices so it’s easy to thaw just the right amount!
• Refrigerator: Wrap the casserole dish in plastic wrap and store it in the fridge for up to 4 days.
• Thawing and Reheating: Thaw frozen tetrazzini in the fridge overnight, or place it directly into the oven and heat for 20-30 minutes at 375°F. For chilled tetrazzini, heat in a skillet or in the microwave for 1-2 minutes. I recommend mixing it a few times during heating to ensure there are no cold spots.

FAQ

Easy Casserole Recipes

• Stuffed Cabbage Casserole
• Ham and Potato Casserole
• Sloppy Joe Casserole
• Easy Taco Casserole
• King Ranch Casserole

Try my Thanksgiving Leftover Pizza, next!

Recipe

Creamy Turkey Tetrazzini with Mushrooms and Peas

Isabel Laessig

With all the flavor of my favorite Ina Garten dish but redesigned for busy moms, my Turkey Tetrazzini recipe is a for-sure family favorite!

4.74 from 19 votes

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Dish

Cuisine American

Servings 12 servings

Calories 322 kcal

Equipment

• 9 by 13-inch casserole dish
• Cooking spray
• Large skillet
• Large pot

Ingredients

  

1x2x3x

• 12 oz. egg noodles
• 8 Tbsp. butter divided
• 4 Tbsp. flour
• 1 small onion diced
• 1 cup chicken broth
• 2 cups whole milk
• 1 tsp. italian seasoning
• ¼ tsp. nutmeg
• 3 cups turkey meat cooked and shredded
• 6 oz. canned sliced mushrooms
• ¾ cup frozen peas
• ½ cup parmesan cheese
• ¼ cup mozzerella cheese
• salt and pepper to taste
• 1 cup panko breadcrumbs

Instructions

 

• Preheat the oven to 375°F, and prep a 9 by 13 inch baking dish by spraying it with cooking spray.
• Cook the noodles following package instructions, then drain them and set them aside. Add a little butter or oil to make sure they don't start sticking.
  12 oz. egg noodles
• Saute the onion. Add half the butter to a large skillet alongside the finely diced onion, and cook on medium-high heat until the onions are translucent.
  1 small onion, 8 Tbsp. butter
• Add the flour and whisk until a thick paste forms. Let it bubble for 3-4 minutes, until it smells richly buttery and toasted, then slowly pour in the broth and milk, whisking continuously until smooth and creamy.
  4 Tbsp. flour, 2 cups whole milk, 1 cup chicken broth
• Add in the rest of the ingredients, starting with the nutmeg and Italian seasoning, then the mushrooms, turkey, peas, and both kinds of cheese. Season with salt and pepper to taste. Then add in the egg noodles, stirring gently to combine. Don’t over-mix, you can easily break the noodles!
  1 tsp. italian seasoning, ¼ tsp. nutmeg, 3 cups turkey meat, 6 oz. canned sliced mushrooms, ¾ cup frozen peas, ½ cup parmesan cheese, ¼ cup mozzerella cheese, salt and pepper
• Pour the mixture into the prepared casserole dish and smooth it out into an even layer.
• Melt the remaining butter in a small pan or pot and add in the panko breadcrumbs. Stir until buttery and toasted, about 3 minutes. Then remove from the heat and top the casserole with the crumbs.
  1 cup panko breadcrumbs
• Bake the casserole for 30 minutes, uncovered, until bubbly and golden. Serve, and enjoy!

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Notes

• Don’t overcook the pasta! The pasta should be el dente or even a little less cooked than that, as it’s going to be bathed in sauce and baked, which will keep cooking it.
• You can use other meats like shredded chicken! You can even use canned chicken in a pinch; it’ll taste delicious.
• Feel free to add more seasonings to the breadcrumbs, or make your own! I like adding garlic salt to the panko or crumbling up crackers to make a more flavorful topping.

Nutrition

Calories: 322kcalCarbohydrates: 33gProtein: 18gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 311mgPotassium: 307mgFiber: 2gSugar: 4gVitamin A: 465IUVitamin C: 4mgCalcium: 150mgIron: 2mg

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