Description
Try this easy and comforting Turkey Tetrazzini recipe. A creamy, cheesy casserole that’s perfect for leftovers or a cozy meal.
Ingredients
Scale
- 3 cups cooked turkey, shredded
- 1 lb spaghetti or other pasta (uncooked)
- 2 tablespoons butter
- 1 small onion, chopped
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup chicken or turkey broth
- 1 ½ cups heavy cream
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- ½ cup breadcrumbs (for topping)
- 2 tablespoons melted butter (for topping)
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside.
- Sauté the Vegetables: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the mushrooms and garlic and cook for another 5-7 minutes, or until the mushrooms are golden and their moisture has evaporated.
- Make the Sauce: Add the chicken broth and bring it to a simmer. Stir in the heavy cream, dried thyme, dried parsley, salt, and pepper. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly.
- Assemble the Casserole: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked pasta, shredded turkey, and the cream sauce. Stir in the shredded Parmesan and mozzarella cheese until everything is well coated. Transfer the mixture to a 9×13-inch baking dish.
- Top with Breadcrumbs: In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the casserole. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Serve: Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley or extra cheese if desired.