Creamy Turkey Tetrazzini Casserole is a comforting, flavor‑packed dish that transforms leftovers into something delightfully indulgent. This creamy casserole brings together tender turkey (or chicken), al dente noodles, earthy mushrooms, peas, and a luscious blend of creamy soups and cheeses—all baked to golden, bubbly perfection. Whether you’re cozying up on a chilly evening or feeding a hungry crowd, this tetrazzini is sure to satisfy. Let’s dive into how this dish comes together and why you’ll love it.
Why You’ll Love This Recipe
You’ll adore this Creamy Turkey Tetrazzini Casserole because it’s both comforting and surprisingly effortless. It marries creamy, savory flavors—from Greek yogurt and soup base to gooey mozzarella and Parmesan—with bright, fresh vegetables and satisfying protein. Plus, it’s incredibly flexible: use whatever pasta or cream soup you have on hand, and customize seasonings to your taste. With minimal prep and only about 25 minutes of bake time, it delivers big flavor with little fuss—perfect for busy weeknights or celebratory meals alike.
Ingredients
Here’s a refreshed and organized ingredient list, with both US and metric measurements for ease:
- 8 oz (about 225 g) egg noodles, fettuccine, spaghetti, or your preferred pasta, cooked al dente
- 2 Tbsp (30 ml) extra‑virgin olive oil
- 1 cup (150 g) onion, diced
- 3 tsp (about 3 cloves) minced garlic
- 8 oz (225 g) baby bella (cremini) mushrooms, sliced
- 12 oz (340 g) frozen peas
- 3 cups (about 450 g) cooked turkey or chicken, diced or shredded
- 21 oz (2 cans) cream of mushroom soup (or chicken, broccoli, celery, as preferred)
- 1½ cups (340 g) plain Greek yogurt (or sour cream)
- 1½ cups (about 150 g) shredded mozzarella cheese, divided
- 1½ cups (about 150 g) shredded Parmesan cheese, divided
- Sea salt & black pepper, to taste
Step‑by‑Step: How to Make Creamy Turkey Tetrazzini Casserole
- Preheat your oven to 350°F (175 °C).
- In a large skillet or saucepan over medium heat, warm the olive oil. Sauté the diced onions, minced garlic, and sliced mushrooms for approximately 3 minutes, or until they soften.
- Add the frozen peas, sauté another 3 minutes until crisp‑tender, then remove the skillet from heat.
- In a large bowl, mix together the cooked turkey (or chicken), cream soup, Greek yogurt (or sour cream), and ½ cup each of the mozzarella and Parmesan cheeses.
- Fold in the cooked pasta, stirring until everything is evenly coated.
- Next, incorporate the sautéed **vegetables—onion, garlic, mushrooms, and peas—**into the mixture.
- Transfer the full mixture to a greased 13×9‑inch (33×23 cm) baking dish.
- Top evenly with the remaining 1 cup each of mozzarella and Parmesan cheese.
- Bake for 20–25 minutes, until the casserole is bubbling and the cheese on top is golden.
- Allow the casserole to rest for a few minutes after baking to help the sauce settle, making it easier to slice and serve.
Helpful Tips
- Al dente pasta is essential—overcooking could lead to mushy texture after baking.
- If your casserole looks dry mid‑bake, gently stir in a couple of tablespoons of milk or chicken broth to loosen it.
- For an extra crunchy topping, sprinkle breadcrumbs mixed with melted butter atop the cheeses before baking.
- To add depth, consider deglazing the onions with a splash of white wine before adding the mushrooms.
- Use fresh herbs like thyme or parsley stirred in before serving for a bright finish.
Substitutions And Variations
- Protein options: Replace turkey or chicken with rotisserie chicken, canned chicken, or even leftover ham.
- Soup base: Instead of cream of mushroom, try cream of chicken, broccoli, celery, or even tomato soup for variation.
- Dairy swaps: Substitute Greek yogurt with sour cream or lighten it by mixing in milk or evaporated milk.
- Pasta: Any regular or gluten‑free pasta works—rotini, penne, or rigatoni are great alternatives.
- Cheese: Try sharp cheddar or Gruyère for different flavor profiles—Parmesan adds nutty complexity; mozzarella keeps it melty.
- Veggies: Add cooked broccoli, bell peppers, spinach, or carrots for extra nutrition and color.
Storage Instructions
- Refrigeration: Let the casserole cool completely, then seal in an airtight container. Store in the refrigerator for up to 3–4 days.
- Freezing: Cool, then freeze in a freezer-safe dish (whole or in portions) for up to 2 months.
- Reheating: When reheating, add 1–2 tablespoons of milk or broth to preserve the creamy texture. Microwave individual portions or bake at 350°F (175 °C) until hot.
Nutritional Information
(Approximate per serving—based on standard 9 × 13 casserole divided into 8 servings)
- Calories: ~279 kcal
- Fat: 13 g (Saturated fat: 6 g)
- Carbohydrates: 16 g (Fiber: 2 g, Sugar: 4 g)
- Net carbs: ~14 g
- Protein: 24 g
- Sodium: 678 mg
- Cholesterol: 50 mg
Note: Nutrient values depend on specific brands and portion sizes; adjust according to your ingredients.
Serving Suggestions
- Serve with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness.
- Garlic bread or herb‑buttered rolls are perfect for mopping up the creamy sauce.
- Roasted asparagus or steamed broccoli make a simple, colorful side that complements the casserole’s textures.
- Garnish with freshly chopped parsley, basil, or a sprinkle of red pepper flakes to elevate presentation and flavor.
Frequently Asked Questions About Super Creamy Turkey Tetrazzini Casserole
Q: Can I make this ahead of time?
Absolutely! You can assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time to ensure it’s heated through.
Q: Is it freezer‑friendly?
Yes! Once baked and cooled, portion or place the whole dish into a freezer‑safe container and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175 °C) until hot.
Q: How to keep it from getting dry when reheating?
Adding 1–2 tablespoons of milk or broth before reheating helps maintain creaminess. Cover with foil to retain moisture, removing it near the end to restore the cheesy top.
Q: Can I make it lighter?
Yes—the Greek yogurt already lightens it. Use low-fat versions of yogurt, cheese, or soup. You can also increase vegetable ratio to reduce calorie density without sacrificing satisfaction.
Q: Can I swap pasta for rice or cauliflower?
Pasta is traditional here, but cooked rice can work well. For a lower‑carb alternative, steamed cauliflower florets work—but the texture and absorption will differ, so adjust liquids accordingly.
Conclusion
Thank you so much for trying out this Creamy Turkey Tetrazzini Casserole! It truly warms my heart to imagine you gathering your loved ones around a golden, cheesy dish that’s both easy to make and deeply satisfying. I hope the smooth blend of turkey, veggies, and rich sauce brings a comforting hug to your table. May this recipe become a go‑to favorite—simple, flavorful, and endlessly adaptable. I’m so grateful you’re part of our food‑loving community. Wishing you joyful cooking moments, delightful bites, and many delicious memories. Enjoy every creamy, comforting forkful!
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Creamy Turkey Tetrazzini Casserole
- Total Time: 40 minutes
- Yield: 8 servings 1x
Description
Super Creamy Turkey Tetrazzini Casserole is a cheesy, hearty dinner made with tender turkey, pasta, veggies, and two kinds of cheese. It’s the perfect way to use leftovers for a quick, family-friendly meal everyone loves.
Ingredients
8 oz egg noodles or pasta of choice, cooked al dente
2 Tbsp olive oil
1 cup diced onion
3 tsp minced garlic
8 oz sliced baby bella mushrooms
12 oz frozen peas
3 cups cooked turkey or chicken, diced
2 cans (21 oz) cream of mushroom soup
1½ cups plain Greek yogurt (or sour cream)
1½ cups shredded mozzarella cheese, divided
1½ cups shredded Parmesan cheese, divided
Salt and pepper, to taste
Instructions
- Preheat your oven to 350°F (175 °C).
- In a large skillet or saucepan over medium heat, warm the olive oil. Sauté the diced onions, minced garlic, and sliced mushrooms for approximately 3 minutes, or until they soften.
- Add the frozen peas, sauté another 3 minutes until crisp‑tender, then remove the skillet from heat.
- In a large bowl, mix together the cooked turkey (or chicken), cream soup, Greek yogurt (or sour cream), and ½ cup each of the mozzarella and Parmesan cheeses.
- Fold in the cooked pasta, stirring until everything is evenly coated.
- Next, incorporate the sautéed **vegetables—onion, garlic, mushrooms, and peas—**into the mixture.
- Transfer the full mixture to a greased 13×9‑inch (33×23 cm) baking dish.
- Top evenly with the remaining 1 cup each of mozzarella and Parmesan cheese.
- Bake for 20–25 minutes, until the casserole is bubbling and the cheese on top is golden.
- Allow the casserole to rest for a few minutes after baking to help the sauce settle, making it easier to slice and serve.
Notes
Use any cooked poultry you have on hand.
Pasta options are flexible, including gluten-free.
Replace Greek yogurt with sour cream if desired.
Add milk or broth before reheating to keep it creamy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 279 kcal
- Sugar: 4 g
- Carbohydrates: 16 g
- Protein: 24 g