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A fork serving up a portion of turkey tetrazzini.

Turkey Tetrazzini

This turkey tetrazzini contains diced turkey, mushrooms and peas, all tossed with pasta in a creamy sauce, then baked to perfection. A hearty casserole that's the perfect way to use up leftover turkey!
Course Main
Cuisine American
Keyword turkey tetrazzini
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 537kcal
Author Sara Welch


  • 16 ounces spaghetti
  • 6 tablespoons butter divided use
  • 3/4 cup yellow onion diced
  • 12 ounces button mushrooms sliced
  • 2 1/2 teaspoons garlic minced
  • 1/4 cup all purpose flour
  • 1 1/2 cups chicken broth
  • 2 cups half and half
  • 3/4 cup parmesan cheese grated
  • 2 ounces cream cheese cut into small pieces
  • 3/4 teaspoon dried Italian seasoning
  • salt and pepper to taste
  • 3 cups cooked turkey cut into 1/2 inch pieces
  • 3/4 cup frozen peas do not thaw
  • 1/2 cup Italian style breadcrumbs
  • 2 tablespoons chopped parsley
  • cooking spray


  • Preheat the oven to 350 degrees F. Coat a 9"x13" baking dish with cooking spray.
  • Boil the spaghetti in a pot of salted water according to the package directions.
  • Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the onion and saute for 3-4 minutes.
  • Add the mushrooms and cook for another 4-5 minutes until all of the vegetables are browned and tender.
  • Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute.
  • Slowly add the chicken broth and then the half and half to the pan, whisking the whole time.
  • Bring the sauce mixture to a simmer and cook for 3-4 minutes or until it has just thickened.
  • Take the sauce off the heat, and mix in the parmesan cheese, cream cheese and Italian seasoning. Stir until well blended and cheese is melted. Season with salt and pepper to taste.
  • Drain the spaghetti and place it in a large bowl. Add the turkey and peas to the pasta.
  • Pour the mushroom sauce over the pasta and toss to coat evenly.
  • Place the pasta mixture into the prepared pan.
  • Melt the remaining 2 tablespoons of butter. Pour the butter into the breadcrumbs and mix. Sprinkle the breadcrumbs over the top of the pasta.
  • Bake for 20-25 minutes, until the breadcrumbs are browned. Sprinkle with parsley, then serve.



Calories: 537kcal | Carbohydrates: 52g | Protein: 26g | Fat: 24g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 590mg | Potassium: 337mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1080IU | Vitamin C: 0.9mg | Calcium: 541mg | Iron: 1.4mg