Creamy Turkey Tetrazzini Casserole with Mushrooms
This comforting baked pasta dish features tender turkey and earthy mushrooms enveloped in a rich, velvety cream sauce. Topped with golden breadcrumbs and melted cheese, it's the ultimate way to transform leftovers into a gourmet family dinner.
Ingredients
Ingredients
- 12 oz spaghetti broken in half
- 4 tbsp unsalted butter divided
- 8 oz cremini mushrooms sliced
- 1 cup yellow onion finely diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth low sodium
- 1 cup heavy cream
- 3 cups cooked turkey shredded or cubed
- 1 cup frozen peas thawed
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup panko breadcrumbs
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make-Ahead: You can assemble the casserole (without the breadcrumb topping) up to 24 hours in advance; add 10 minutes to the baking time if cooking straight from the fridge. Substitution: You can use cooked chicken breast if turkey is unavailable.