Turkey Tetrazzini is the ultimate comfort food casserole for making the most of leftover turkey.
Tender linguine is tossed with a creamy mushroom sauce, savory vegetables, and juicy turkey, then baked until hot, bubbly, and golden. It’s a satisfying family meal that transforms simple ingredients into a hearty and delicious dinner.
This easy baked pasta dish is perfect for busy weeknights, holiday leftovers, or anytime you’re craving a cozy homemade casserole.
The combination of Parmesan cheese, mushrooms, and a rich creamy sauce creates a classic flavor that everyone at the table will love, while optional sliced almonds add a delightful crunch on top.
Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 6
Yield: 1 (2-quart) casserole
Ingredients
- 12 ounces dried linguine pasta
- 2 tablespoons salted butter
- 8 ounces button mushrooms, sliced
- 1 cup onion, chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup white wine (optional)
- 2 cups cooked turkey, chopped
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 3/4 cup reduced-sodium chicken broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup sliced almonds (optional)
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente, about 8 to 10 minutes. Drain well and transfer the pasta to the prepared baking dish. Cover loosely to keep warm.
- Meanwhile, melt the butter in a large skillet over medium-high heat. Add the mushrooms, onion, and celery. Cook, stirring occasionally, until the vegetables are tender and the mushrooms have released their moisture, about 6 to 8 minutes.
- Add the garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in the white wine, if using, and scrape up any browned bits from the bottom of the skillet. Cook for about 1 minute, or until most of the liquid has evaporated.
- Stir in the chopped turkey, cream of mushroom soup, sour cream, and chicken broth. Cook until the mixture is heated through and begins to gently bubble.
- Pour the turkey mixture evenly over the cooked pasta. Sprinkle the Parmesan cheese over the top, followed by the sliced almonds if desired.
- Bake for 25 minutes, or until the casserole is hot, bubbly, and lightly golden around the edges.
- Remove from the oven and let stand for 10 minutes before serving. This allows the casserole to set and makes serving easier.
Chefs Notes
- Leftover roasted turkey works perfectly in this recipe, making it an excellent post-holiday meal.
- Chicken can be substituted for turkey if that’s what you have on hand.
- For extra cheesiness, add 1 cup shredded mozzarella or Monterey Jack cheese before baking.
- Toasting the sliced almonds before adding them to the casserole enhances their flavor and crunch.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently before serving.