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Meet your new favorite leftover turkey recipe! My Easy Turkey Tetrazzini Recipe is packed with flavor from shredded turkey, soft egg noodles, mushrooms, peas, and a creamy béchamel sauce. It’s a perfect make-ahead casserole dish for using up turkey leftovers!
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Easy Turkey Tetrazzini
Turkey tetrazzini is a turkey casserole recipe made with pasta, mushrooms, peas, and a creamy béchamel sauce, all topped off with a crunchy bread crumb topping.
Although the name tetrazzini might lead you to believe this is an Italian recipe, it’s actually an American dish supposedly named after the Italian opera singer Luisa Tetrazzini.
My family absolutely loves this recipe. They want me to make turkey more often so I can make it. I have made it with rotisserie chicken and it is equally as good.
Alex on Pinterest
Turkey Tetrazzini Ingredients
- Egg noodles
- Butter
- Onion
- Chicken broth
- Whole milk
- Italian seasoning
- Nutmeg
- Turkey, cooked and shredded: use Thanksgiving turkey or Instant Pot Turkey Breast
- Canned sliced mushrooms
- Frozen peas
- Parmesan cheese
- Mozzarella cheese
- Salt and pepper
- Panko breadcrumbs
- Fresh parsley, chopped
How to Make Turkey Tetrazzini from Scratch
- Preheat oven to 375°F. Spray a 9 x 13-inch baking dish with cooking spray and set it aside.
- Cook egg noodles in a large pot, following package instructions, then strain and set aside.
- Add half of your butter to a large skillet along with the diced onion. Cook on medium-high until the onions are translucent.
- Then, add flour and whisk until a thick paste forms a roux. Slowly add chicken broth and then milk, whisking until smooth and creamy, to form your béchamel.
- Mix in Italian seasoning and nutmeg, then shredded turkey, mushrooms, peas, Parmesan, and mozzarella. Season with salt and pepper to taste. Finally, add in the cooked egg noodles and gently mix to combine.
- Add the mixture to the greased casserole dish and smooth it out into an even layer. In another pan, melt the remaining butter over medium-high heat and add panko breadcrumbs. Cook until golden, stirring constantly. Remove from the pan immediately and sprinkle them over the casserole evenly.
- Bake for 30 minutes, until bubbling and heated through. Top with parsley for garnish, and enjoy!
Other popular variations of this dish are tuna or chicken tetrazzini. Our favorite part about it is that it’s a perfect casserole recipe for using up turkey leftovers!
Turkey Tetrazzini Recipe Tips
- If you don’t have a turkey and still want to make this delicious dish, use a rotisserie chicken or boil chicken breasts. It will be just as delicious!
- Make sure to dice the onion very finely. This should be a smooth, decadent, and creamy cheese sauce.
Tetrazzini Recipes FAQs
Yes! You can freeze this turkey casserole before baking it or after.
How to Freeze Turkey Tetrazzini Before Baking
Assemble the dish as instructed, just up until baking.
Wrap tightly with aluminum foil. I like to wrap it with a layer of plastic wrap, as well.
Label with the freezing date then freezes for up to 6 months.
Bake frozen and covered in foil for 45 minutes to 1 hour at 375°F.
How to Freeze Turkey Tetrazzini After Baking
Wrap the leftover casserole in a baking dish with aluminum foil. Wrap again with plastic wrap for best results.
Label with the freezing date then freeze for up to 6 months.
Allow to thaw in the refrigerator overnight, then bake for 30 minutes at 375°F.
Stored in the refrigerator in an air-tight container, our turkey tetrazzini recipe lasts 3-4 days. In the freezer, it will last up to 6 months. It’s a perfect make-ahead casserole recipe!
Best Turkey Recipes
- Air Fryer Turkey
- Smoked Turkey
- Thanksgiving Turkey
- Instant Pot Turkey Breast
- Grilled Turkey
- Spatchcock Turkey
- Sous Vide Turkey Breast
- Deep Fried Turkey Recipe
Check out all my best turkey recipes!
If you enjoyed this leftovers recipe, try our Turkey Carcass Soup to make with your turkey leftovers!
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📋 Recipe
Turkey Tetrazzini Recipe
Equipment
- 9 by 13-inch casserole dish
- Cooking spray
- Large pot
Ingredients
- 12 oz. egg noodles
- 8 Tbsp. butter divided
- 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
- 2 Tbsp. fresh parsley chopped, for garnish
- 4 Tbsp. flour
Instructions
- Preheat oven to 375°F. Spray a 9 by 13-inch baking dish with cooking spray and set it aside. Cook egg noodles in a large pot, following package instructions, then strain and set aside.Add 4 Tbsp. butter to a large skillet along with diced onion. Cook on medium-high until the onions are translucent. Then, add flour and whisk until a thick paste forms a roux. Slowly add chicken broth and then milk, whisking until smooth and creamy, to form your béchamel.Mix in Italian seasoning and nutmeg, then shredded turkey, mushrooms, peas, Parmesan, and mozzarella. Season with salt and pepper to taste. Finally, add in the cooked egg noodles and gently mix to combine.
- Add the mixture to the greased casserole dish and smooth it out into an even layer. In another pan, melt the remaining butter over medium-high heat and add panko breadcrumbs. Cook until golden, stirring constantly. Remove from the pan immediately and sprinkle them over the casserole evenly.
- Bake for 30 minutes, until bubbling and heated through. Top with parsley for garnish, and enjoy!
Notes
- Don’t have turkey? Use a rotisserie chicken or boil 2 chicken breasts.
- Dice the Onion: Make sure to dice the onion very finely. This should be a smooth, decadent and creamy cheese sauce.
I look forward to making this. How much flour, please?
Hi Susan! Thank you for your question – and apologies for the confusion! You’ll need 4 Tbsp. flour. Please enjoy!
Great tasting. I replaced the peas to two stalks of celery (I don’t like peas) and turned out great
That’s awesome, Andra! Thanks so much for your feedback!