Turkey Tetrazzini

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

  • 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 sauce by adding milk, cream, broth, sherry to roux: 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 Combine pasta with sauce, mushrooms, turkey, peas, cheese, lemon juice, nutmeg: 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 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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  • Aldo

    Turkey is buried in the starchy, gloppy sauce. Mushrooms overpower the dish. Yuck.


  • Jennifer

    I make this often. Never use Turkey but Chicken instead. I use Swiss and Parm sometimes I use Gruyere in place of Swiss. Salt and pepper is plenty of seasoning for us and we LOVE it just as written.


  • Tina

    It’s great. I did add celery, onions and garlic because I was trying to make it like Stouffe’s frozen tetrazzini. This was better.


  • Lisa

    Love this recipe! I make it every year after the holidays!


  • Richard

    Oh my gosh, the flavors of the lemon, sherry and nutmeg really perked this dish up. This recipe is going in my permanent collection. Thank you for sharing. Delicious!


  • Pat

    I chose this recipe because of the excellent reviews. Having never made tetrazzini before, I decided to go strictly by the recipe. Called for no herbs, no seasoning but salt and pepper. The taste was flat and uninspired. Will jazz up the leftovers on my own. We love tetrazzini but this rather intense recipe needs to be spiced up.


  • Sarah

    Excellent recipe! I only used Parmesan and added 1 tsp of minced garlic to the sautéed mushrooms. It turned out great!


  • Theresa Anderson

    My husband loved this dish! I used “no yolk” egg noodles, half and half and added a little more swiss and parmesan cheese. I also used butter with salt. The surprising use of lemon juice and nutmeg worked to enhance the flavor. Thank you for a great recipe.


  • ap duffy

    My friend Marilyn gave me a gigantic bag of her leftover Christmas turkey (sadly she was taking off to Roma without me!) and so we made this delicious Tertrazzini at Nick’s request with fresh pasta courtesy of Danielle of @PastaioViaCorta ! And guess what…I made a parallel Veg Tetrazzini for me, substituting Zuc and Broc for the Turkey. It was amazing!! The gift that keeps on giving! Thank you Elise and Simply Recipes!!

  • SusanB

    What a fantastic recipe! Absolutely delicious… my go-to recipe for leftover turkey!

  • Brandi

    This was delicious. I substituted Swiss cheese for mozzarella and it was still good. Very simple and quick. Everyone had a second helping. Thank you

  • Nettie

    Cream? Sour cream or half and half?

  • Dwayne Todd

    Made this for four last night. It has more ingredients than some recipients but it’s still pretty simple to make. It makes a lot and had to split it between two baking dishes. She’s right in the cooking instructions…you need to use more salt than you think you do! I skipped the mushrooms and added carrots and corn for a little extra texture and color. The flavor is very good. If I make it again, I’d definitely make more of the sauce. The sauce was fully absorbed by the noodles and I like my tetrazzini on the saucier side.

  • Denise

    This was one of the best recipes for Turkey Tetrazzini I’ve tried. And it was easy. It does make a lot, although no complaints! I made one small casserole for me and put the rest into a 9×13 pan for my mom and sister. Everyone loved it.

  • Roy Turning

    Loved it! I used soy milk since that’s all I have around the house but the cream was the real stuff from cows. I switched the Swiss cheese out for white cheddar just because I hate Swiss cheese. I also added celery. It all worked out great and this was my first time ever to make a roux, (not as hard as I thought it would be). My better half wants onions added but what does she know. Total servings should be listed as at least 8 unless your talking heavy construction workers on a cold day.


  • Grant Taylor

    Did everything as stated, except substituted fresh caught coho salmon – 1 inch thick strips three inches long -that I had froze over night. Added and mixed them in, just before placing in oven. Mixed in finely chopped crispy bacon to the topping as well… WOW – salmon still pink inside and just starting to flake into cream sauce.

  • Frank

    Lady, I don’t know who you are, but your recipes are the first place I look when I need to jog my memory. This tetrazzini is a great example of how good leftovers can be! Thanks so much. Ok, so I threw in a few black olives, and sauteed the ‘shrooms with garlic. Still wonderful, and “just like Momma used to make!” Just put a batch together, and since it’s just me and the wife now, I’m sure it will freeze beautifully. thanks again. Going for the pot pie next….

  • Stephanie Weaver, MPH

    Hi Elise, I had to take a minute to leave a comment. My mom made turkey tetrazzini every holiday after we’d had turkey. It became a family joke. Hers was just white sauce, peas, noodles, turkey, and that parmesan that comes in the green can. I have told family members that they should try making your recipe so they understand how great it can be!

  • Lyn

    Hi Elise! Sounds like a very good recipe to try! One question–can I use Soymilk instead of cow’s milk and just plain cooking white wine (comes in a box) instead of dry sherry without sacrificing the expected good taste of this recipe?

    • Elise Bauer

      Hi Lyn, good question! I have no idea. I haven’t tried it with Soymilk. If you do, please let us know how it turns out for you!

  • Christine Johnston

    I just made this and it is Wonderful! Thank you Elise for your wonderful recipes and Happy New Year! My husband is a long distance truck driver and he will be taking this amazing dish when he goes next!

  • Debra

    This recipe turned out great. I substituted a 14 ounce can of artichokes for the mushrooms but added garlic and onion to it while sauteing. I used all half and half instead of cream and milk and I left out the sheri. For the topping I used durkee french fried onions instead of bread crumbs. We will definately make this again my kids loved it.

  • Rose

    This didn’t work for us. My picky eater husband, picked through his portion and then made himself a peanut butter and jelly sandwich. Too bland and by the time everything was hot, it was too dry.

  • Jan Douglass

    Fantastic way to use up some leftover turkey . I used whole wheat fresh noodles and also added a couple of cloves of minced garlic and 3 scallions . Just enough gentle flavor to give the dish a little lift.
    Even with the heavy cream , the sauce was very light , not thick heavy tasting .
    I can’t wait to make it again , so many options – so little time .

  • Mary K Benefiel

    For picky kids, leave out the mushrooms and saute some celery, carrots and onions and add a little extra sauce. PS don’t mention the sherry! The peas can go also, altho one of my children hid hers in the curtain hem in the breakfast room! This recipe will work w/ chicken, tuna, salmon and ground pork! Really!

  • Jen

    I made this last night for dinner and it was great. I regrettably had to use canned mushrooms, so I imagine if I had used fresh the flavor would be even better. I didn’t have any bread crumbs so I used crushed potato chips instead. This recipe is easy to make but it does take some time, so keep that in mind. It was worth the prep time though, my family and I loved it!

  • jane

    I want to make the recipe and freeze. Will it stand up to that okay?

    Great question. I haven’t frozen this yet, so don’t know how well it will stand up. ~Elise

    • Kae M

      Im guessing leave out the noodles for the portion being frozen. This is to prevent the noodle from getting too soft or mushy

    • Kate

      I’ve frozen this several times — both the entire casserole and the portions of leftovers. It’s a perfect dish for freezing.

  • Julie Anzalone

    This was awesome!! My whole family enjoyed it, and a great way to use up leftover turkey. Thanks!

  • Kim

    This is my favorite recipe for leftover turkey. Thank you so much for sharing!

  • SusanB.

    Just finished this for dinner tonight. Soooooo good and now I am miserably stuffed! Even my picky daughter like it although she did pick out the mushrooms. Served it with a pear salad and some nice roasted garlic bread.
    Thank you for sharing such a yummy recipe!

  • Gay

    I found this recipe for the last of the Thanksgiving turkey leftovers. It took a long time to make, even though I do like to do things from scratch, but the results – divine! I actually did add another couple of tablespoons of roux for the sauce, it seemed rather thin to me at first, and I added chopped celery and white onion, which I think also added to the flavor! We loved it, had seconds, and it will be dinner again tonight for the two of us. Worth the work and the cleanup (My husband and I split the work on that end).

  • Steven Allen

    I made this last night for dinner with the left over turkey From Thanksgiving. It was Excellent. Give yourself plenty of time for prep. Being single the only downside to this thing if you can call it a downside is I have enough leftover to feed an Army. But that can be cured by cutting the recipe amounts in half. When I cook something I put the recipe into 2 categories—do over or no do over. This is in the do over category.

  • Lori Ann

    I just made this and it is hot out of the oven as I type….This is an AMAZING recipe for Turkey Tetrazinni!! I cannot believe that it has no preservatives and still it bounces with flavor…I took turkey tenderloins and cut into 1 inch pieces , then sauteed it in 2 tablespoons of canola oil, seasoned with 1/2 tsp of each of thyme, rosemary, tumeric and marjoram….then set aside ….the only ingredient I added to this recipe was 2 tsp of Hungarian Parika blended in with the breadcrumbs and pecarino romano cheese replaced parmesean ….in the last 10 minutes of baking, I took croissant dough and placed it all the way around the edge of the pan…FANTASTIC!!

  • Sally

    This is a wonderful recipe, Elise! We’d brined and smoked a turkey breast and used the leftovers for the tetrazzini. It was so delicious.

    LOVE your Simply Recipes blog and the beautiful photos. It’s now my go-to site for cooking. Thanks so much for all your hard work!

  • Sarah S.

    My sister in law had been pestering me to try and make turkey tetrazzini! I was lucky to get this link first on google, we both loved this recipe! The only thing I left out was the sherry, peas and mushrooms (I’m allergic to mushrooms).

    p.s. for turkey I just pick some turkey breast up at safeway that’s already cooked :)

  • Cyndie

    I’m thinking of using this as a main dish at a very large rehearsal dinner. Does it work to make the main casserole the day before and then add the breadcrumb mixture right before cooking prior to the event? Any ideas or suggestions would be wonderful. Thanks! Cyndie

    Hello Cyndie. I think for an event this important, you should to a test run with a small batch and see how well it works for you. ~Elise

  • Clarkies6

    This is absolutely hands down the best food/recipe website out there. I have tried many and this is the only site that has the best and most perfect/easy recipes. I made the stuffed peppers, pea soup, carrot cake and just now finished the turkey tetrazzini. Each recipe from this site has come out perfect, my husband is actually beginning to think I am a good cook. It makes me wonder why I’ve ever even bought a cook book!! I LOVE THIS WEBSITE…

    So glad you are finding the site useful! Happy cooking, ~Elise

  • Margaret Navarro

    I made this for our yacht club potluck today. It was a huge success. I couldn’t get out the door with my empty casserole dish without promising to email the link to your site and the recipe. I didn’t subtitute anything, but did add some leftover turkey gravy. It was delicious and I’ll make it again for company or potluck.


  • Shelly

    I made this last night. Stuck to the recipe except didn’t have any peas so skipped them. Turned out great & the 2 others that ate it loved it too. Thanks again Elise!

  • Cristina

    My father in law is a caterer and suggested I make Turkey Tetrazzini using my Thanksgiving turkey leftovers. I found your recipe and made it for my husband and I tonight. It.Was.Amazing!!! Very earthy flavor but it brought it together perfectly. Thank you for an easy but delicious recipe!!

  • Garrett McCord

    Eating some of the leftovers right now! Very tasty and filling and perfect with some of my leftover cranberry sauce!

  • Catherine

    Tettrazini was the go-to after holiday leftover recipe in our family. But we always did the easy Campbell soup version. Cream of mushroom soup and cheddar cheese were the base.

  • [email protected]

    Sounds like the recipe I use except for the peas and swiss cheese – both sound like yummy additions. Wish I had some leftover turkey in the fridge…

  • Renee

    Hmmmm…I haven’t made tetrazzini in a long time. This sounds like a good one. I bet some Gruyere would taste good in it!

    We made this last batch with gruyere and chanterelles. Excellent. ~Elise

  • Wendy

    I made this for dinner last night- EXCELLENT! I had leftover turkey and needed something new. My picky eater husband loved it. I LOVE your recipes.

  • will

    This was AWESOME! Can so remember having TT almost every week at university many moons ago. I have followed quite a few recipes for it in the past but none really seemed to work until tonight! Really moist, fantastic flavor, the whole thing rocked AND my three boys(9, 6, 6) all asked me for seconds. What a winner!

  • Jeanine

    I made this for dinner tonight (having made your roast turkey recipe the other night–it came out abnormally good!) and it was very well received. I actually cheated and substituted a huge amount of leftover gravy for the sauce, but I justified it by saying that I had utilized most of the same ingredients for the gravy anyway. I also sub’d panko for the bread crumbs and sprayed it with I Can’t Believe It’s Not Butter spray because I was too lazy to chop up real butter–it browned and crisped admirably, despite me. Thanks.

  • Amy

    I made this for dinner tonight. It’s the best Turkey Tetrazzini I’ve ever had. Simply delicious!

  • Cynthia

    Great dish! I used ground turkey and no msg chicken boullion cubes to save time. We used the Vermouth in the recipe. Incredibly delicious.

  • Judy

    Can something be substituted for the wine/sherry?

    You could just skip it. ~Elise

  • Jennifer

    Great recipe. Everyone loved it when I made it the first time, and it was fun to make, too! Making it again tonight.

  • Bob K

    Hi, Elise!

    Loved the Turkey Tetrazzini recipe. Made it for friends the other night and it was a huge success!

    I did note one mistake (or typo) in your recipe: in the Ingredients list, you call for 1/3 cup of Swiss cheese, but in the Prep section, you mention adding the 1/2 cup of Swiss. So which is it?? I used a 1/2 cup and liked it!! [BTW, James Beard’s recipe for Chicken Tetrazzini uses only Parmesan, but more wine (dry Sherry), a 1/2 cup, which I think adds to the moistness of the dish.]

    Thanks for the great website. Keep it up!!
    ––Bob K

    Thanks for pointing out the inconsistency Bob, correction made (1/3 cup). Cheers, Elise

  • Dave H

    Elise, I made this dish for my wife’s birthday last night and it was a huge hit. We had some leftover turkey and turkey broth. I only had 8oz of mushrooms and will definitely double that next time. I used 1% milk and half-and-half. Thanks for the wonderful recipe (and website).

  • Agota

    I know this probably sounds funny in a turkey tetrazzini recipe, but today I`m making it without the turkey. I`m really not a big meat-eater, but just love mushrooms! Last time I made this, I doubled the recipe and still the whole thing disappeared in a minute. Tonight, I`m making it with no meat, only the mushrooms. Mmmmm, yummy!!! Thank you for the recipe, Elise! It is simply perfect!


  • KaTe


    This was awesome. My whole fam loved it. Thanks.



  • Christine Dietz

    I tried this recipe the other night with a few substitutions and it turned out wonderfully. Instead of the swiss I used an Asiago-Romano blend , and in place of the turkey I used on of those rotisserie chickens that you can pick up from the grocery store. Everyone loved it! I even got my EXTREMELY picky daughter who lives on salmon and grilled cheese to try it.

  • Andi

    My fiance and I really liked this dish. I used chicken breasts instead of turkey (mostly to save time), skim milk, fat-free half&half, and panko crumbs instead of fresh bread crumbs (I just didn’t have time to make my own bread crumbs). Even with all the substitutions (I couldn’t call it “Turkey Tetrazzini” anymore, I refer to it as Chicken Noodle Casserole) it was still great. I too thought casseroles were passe, a relic of the fifties, but this one we really loved! Thanks for being such wonderful inspiration. I’ve made a bunch of your recipes but seldom take the time to comment on how wonderful they turn out. Props!

  • Caroline

    I made this dish, and it was definitely DELICIOUS! One thing – it makes a TON of tetrazzini. My family of 4 couldn’t finish it all, and there’s enough for an entire 2nd night of it. People who aren’t big eaters may need to keep it in mind so they don’t end up with a ton of leftovers.

  • Marcia

    This recipe is the same as the one I’ve used since the 70’s with the exception of swiss cheese. I tried this and must say the swiss is a great addition. I never use peas but often add cooked bell pepper, and we prefer chicken to turkey. If you simmer a whole chicken you have your broth, enough chicken for a large dish, and skin and bits for the poor dog’s dinner.

  • Michelle

    My first culinary success was Turkey Tettrazini, made in cooking class in Jr.High (of course, no vermouth!). What a wonderful memory! Thanks for the reminder, I’ll make some this week.

    Wendy: Hint to get mushroom flavor past picky kids: Buy freeze-dried mushrooms (on-line or at Sam’s club, in a big container… don’t worry, you’ll use them!), and run some through a spice grinder (coffee grinder kept just for spices works best). Use the resulting powder in gravy, or to add a wonderful something in the background flavors of just about anything!

  • Erin

    I made this for dinner tonight with leftovers from thanksgiving. I got the email just as I was pondering what to do with my leftovers, so it was perfect! My husband loved it. Next time I need to remember to cook the noodles a little less than I did this time. I didn’t really take the baking time into account. But it was still delicious and we both had seconds :)

  • RD

    I grew up in the “golden age” of casseroles
    and television – 1950’s, 60’s. My mom used to
    make this dish. It’s a bit of work,
    and uses up a lot of pots and pans, so
    get an early start on it.

    I used an already roasted chicken from
    Safeway, and plain dry bread crumbs to save time. And added some left-over fresh tarragon from a dish I made the night before. Also used spaghetti for the pasta as that was how my mom made it.

    Every one liked it, including my 11 year old
    son who usually is not a big fan of
    casseroles. All you need is a salad to go
    with it. Will make it again soon.

  • Wendy

    Do you have any suggestions for how to replace the mushrooms? My high maintenance kids won’t eat them, and they play such a prominent role in this recipe that I don’t think I can eliminate them entirely without throwing off the other measurements.

    I have many, many fond memories of turkey tetrazzini as a child, cooked by my mother who was a food snob, but still appreciated the occasional comfort food :)

  • Kate

    This sounds like a great recipe. As a single person, I rarely make a whole turkey. Are there some options for finding 3 cups of turkey without having to make an huge quantity of turkey?

    Hi Kate – easy. This recipe will take about 2 1/2 lbs of turkey parts (thighs and legs are the best value and have the most flavor). Rub the pieces with olive oil, salt and pepper, and roast them in the oven at 300°F for 1 hour 20 minutes. Use a meat thermometer – get the turkey thighs and legs to 180°F and breast to 170°F. ~Elise