Turkey Tetrazzini

CasseroleComfort FoodPasta and NoodlesTurkey Leftovers

Turkey tetrazzini recipe, a turkey casserole with egg noodles, mushrooms, peas, Parmesan and Swiss cheeses, cream, bread crumbs and turkey.

Photography Credit: Elise Bauer

Turkey leftovers anyone? Try this American classic turkey casserole—Turkey Tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey peas, and egg noodles.

Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.

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Turkey Tetrazzini

I made this for them the other night and judging by my dad’s three servings, it passes with flying colors. It’s a great way to use up turkey leftovers!


Turkey Tetrazzini Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 4 to 6


  • 12 ounces mushrooms, sliced (about 4-5 cups)
  • 8 Tbsp unsalted butter, divided 3 Tbsp, 4 Tbsp, and 1 Tbsp
  • 1/4 cup all-purpose flour
  • 12 oz egg noodles, spaghetti, linguini or other pasta
  • 1 1/2 cups of milk
  • 1/4 cup whipping cream
  • 2 cups chicken broth
  • 1/4 cup dry sherry (or vermouth or dry white wine)
  • 3 cups coarsely chopped cooked turkey
  • 1 cup peas
  • 2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)
  • 1/3 cup shredded Swiss cheese
  • 2 Tbsp lemon juice
  • Salt and Pepper
  • Ground nutmeg (optional)
  • 1/3 cup fine fresh bread crumbs (or panko)
  • Freshly chopped parsley for garnish (optional)


1 Preheat oven and heat water for pasta: Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Sauté mushrooms: Cook the mushrooms in 3 Tbsp of the butter over medium-high heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-7 minutes. Set aside.

3 Make a roux with flour and butter: In a large, heavy saucepan, melt 4 Tbsp of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 Add pasta to boiling water: About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Make the sauce: Into the saucepan with the butter and flour, slowly whisk in the milk, cream, chicken broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 Assemble the casserole: When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Swiss cheese. Stir in the lemon juice. Add salt and pepper to taste.

Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste.

Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 Make breadcrumb Parmesan topping: In a small bowl combine well the remaining 1/3 cup Parmesan and the breadcrumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits.

8 Bake: Bake the Tetrazzini at 375°F in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

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Turkey Tetrazzini

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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82 Comments / Reviews

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Did you make it? Rate it!

  1. Gina

    Totally delicious


  2. Karen

    I want to omit the cheeses. Should I increase the amount of cream as a substitute?

    Show Replies (1)
  3. Dawn

    I recently made this to use up a huge turkey breast which I had cooked sous vide. Mine became something of a “kitchen sink” version, in that I used a load of extras which needed using up. The results were fabulous!

    A few comments. Three cups of cubed turkey (or chicken) weighs about 14 oz, if you are into weighing things, or need to guess how much to cook for the recipe. I used home made chicken stock from Elise’s recipe for chicken pot pie. I made it with extra wine, but it is a fabulous stock and well worth making some extra to use for dishes like this one. As the stock is so concentrated, I added an extra 3/4 cup water.

    I softened half of a large onion and 2 large cloves of garlic along with the mushrooms. I stirred in 2 teaspoons of poultry seasoning when the veggies were almost done. I didn’t precook it, but I added a small red bell pepper cut into 1/2 by 1 inch strips when mixing everything, plus 2/3 cup frozen sweet corn.

    The pasta I used was Garofalo gemelli and it worked really well, using only 10oz of uncooked pasta. The final change was that I used all Parmesan (I had a huge block from Costco and no Swiss cheese) in the sauce. I have to say that this was exceptionally tasty, rich and decadent. Wonderful dish, thank you for the inspiration, Elise!


  4. Kate

    I love turkey tetrazzini, it’s comfort food for me, however this recipe is definitely lacking in flavor, it’s very, very bland. Next time I will add garlic, onion, celery, and definitely a tablespoon or two of fresh herbs to kick it up. It’s a good recipe, it just needs something to make it a little better.


    Show Replies (1)
  5. Betty

    I had hopes that this recipe would be tastier than all the other turkey tetrazzini ones I’ve tried. It was but only a tiny bit. I wish I had added garlic and onions.


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