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Creamy Leftover Turkey Tetrazzini with Mushrooms

Leftover turkey tetrazzini combines spaghetti, mushrooms, turkey, peas, and Parmesan in a creamy sauce beneath a crisp panko topping. Baked until golden and bubbling, it rests for 10 minutes before serving.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

For the tetrazzini
  • 12 oz spaghetti
  • 1 tbsp kosher salt divided
  • 4 tbsp unsalted butter
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 0.5 tsp black pepper
  • 3 cups cooked leftover turkey cut into bite-size pieces
  • 1 cup frozen peas
  • 1 cup Parmesan cheese freshly grated
For the topping
  • 1 cup panko breadcrumbs
  • 1 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
  3. Bring a large pot of water to a boil, add 2 teaspoons of the measured salt, and cook the spaghetti for 2 minutes less than the package directions for al dente; drain.
Make the sauce
  1. Melt the butter in a 12-inch skillet over medium heat, add the mushrooms and onion, and cook for 7–9 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated and the onion is tender.
  2. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and cook, stirring, for 1 minute.
  4. Gradually whisk in the broth and heavy cream, bring to a simmer, and cook for 3–5 minutes, whisking often, until the sauce thickens; stir in the remaining 1 teaspoon salt and the black pepper.
  5. Stir in the turkey, peas, and Parmesan until the cheese melts and the turkey and peas are coated in sauce.
Assemble and bake
  1. Combine the drained spaghetti and sauce in a large bowl, then transfer the mixture to the prepared baking dish.
  2. Toss the panko with the olive oil and scatter it evenly over the casserole.
  3. Bake for 25–30 minutes, until the topping is golden and the casserole is bubbling at the edges and reaches 165°F in the center.
  4. Rest for 10 minutes before serving.

Notes

For the best texture, cook the spaghetti 2 minutes less than the package directions because it continues cooking in the oven. Refrigerate leftovers for 3–4 days; freeze for up to 3 months. For a gluten-free version, use gluten-free spaghetti, flour, and panko.