Creamy Turkey Tetrazzini
This cozy, creamy casserole is the best way to turn leftover Thanksgiving turkey into a comfort-meal that feels totally new. Creamy sauce, tender pasta, and a buttery crunchy topping—everyone will forget it started as leftovers.
Ingredients
Method
Cook the Pasta
- Cook spaghetti according to package directions until al dente. Drain and set aside.
Sauté the Veggies
- In a large skillet, heat butter and olive oil over medium heat.
- Add diced onion and mushrooms; sauté 5 minutes until softened.
- Add garlic and cook 1 minute more.
Make the Sauce
- Stir in broth, heavy cream, sour cream, salt, pepper, thyme, parsley, and paprika.
- Bring to a gentle simmer for 3–4 minutes.
Add Turkey, Peas & Cheese
- Stir in leftover turkey, peas, mozzarella, and Parmesan until melted and creamy.
Combine With Pasta
- Add cooked pasta to the skillet and toss to coat evenly.
Prepare Topping
- In a small bowl, mix panko, melted butter, and Parmesan.
Bake
- Transfer tetrazzini mixture to a greased 9×13 baking dish.
- Sprinkle topping evenly over the casserole.
- Bake at 350°F for 20–25 minutes or until bubbly and golden brown.
Serve
- Let rest for 5 minutes, then dig in! Great with a side salad or leftover rolls.
Notes
Optional Add-Ins
- 1 cup leftover green bean casserole (mix directly into the pasta—surprisingly amazing)
- ½ cup leftover gravy added to the sauce for extra richness
- Swap peas for chopped broccoli or mixed veggies
