Turkey Tetrazzini (no canned soups)

I buy three or four turkeys when they are on sale just before Thanksgiving and keep them in my large freezer downstairs to use about once a month during the winter. There is nothing better than having a roasted turkey dinner on a cold night. Perfect comfort food! But, then I get all the leftovers to use in several dishes. The meat is already cooked so I can easily make soups, casseroles, or quick sandwiches for dinners for a few nights.

Turkey Tetrazzini is one of the dishes we really like. I hadn’t made it in a year or two so we decided now was the perfect time.


We like our Tetrazzini a bit saucier than most people. There is nothing worse to me than dry pasta and meat so we almost triple what is in a normal tetrazzini dish. Plus lots of cheese never hurts anything, right?  Remember you can substitute other meats for turkey in this dish such as chicken or canned tuna (drained well). Also, you can use canned mushrooms (drained) but fresh mushrooms really help amp up the flavor of the dish.

We served this with a green vegetable and a side salad to complete the meal.

  • Difficulty: easy
  • Print


  • 2 cups cooked leftover turkey (cubed)
  • 1 lb pasta, I prefer linguini or thin spaghetti, cooked until slightly al dente (do not overcook!!)
  • 1 cup sliced mushrooms
  • 1 medium onion, small dice
  • 2 cloves garlic, minced
  • 2/3 cup butter
  • 1/3  cup flour
  • 2 cup chicken stock
  • 1 (12 oz) can evaporated milk
  • 2 cups half and half
  • 1 (8 oz) block cream cheese, softened
  • 4 teaspoons dried basil
  • 1 tablespoon onion powder
  • 3 cups shredded Mozzarella
  • 2 cups shredded Parmesan
  • Salt and pepper to taste


  1. Preheat oven to 375 degrees.  Prepare a 9 x 13 casserole dish with non-stick spray.
  2. Melted butter in a large pan over medium heat. Add mushrooms and onions to pan and saute for 3 -5 minutes until mushrooms and onions are softened a bit. Add in garlic and stir for an additional minute.
  3. Sprinkle the flour over the butter mixture and whisk for 1-2 minutes. Flour mixture will turn slightly golden.
  4. Pour in the chicken stock while stirring. Then pour in the evaporated milk and half and half while still stirring. Allow this mixture to come to a slow simmer.
  5. Add in the basil, onion powder, and salt and pepper to taste.
  6. Stir in the Parmesan cheese until well combined and melted.
  7. Add in the pasta, the turkey, and 1 cup of the Mozzarella. Stir until well coated.
  8. Taste and adjust seasoning as needed.
  9. Pour the mixture into the casserole dish. Sprinkle the remaining cheese over the top.
  10. Bake, uncovered, for 25 minutes or until cheese has melted and dish is cooked through. Salt and pepper as desired for serving.

5 Comments Add yours

  1. Winner! It’s loaded with flavor and a favorite meal. 👏👏👏


  2. artandicon says:

    We call this a Golden Roux where I come from.

    Liked by 1 person

    1. koolaidmoms says:

      Nice! I like that.

      Liked by 1 person

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