Description
This comforting Turkey Tetrazzini is a creamy, cheesy pasta casserole featuring tender shredded turkey, mushrooms, peas, and a rich sauce made with chicken stock, half & half, and sour cream. Topped with a buttery, crunchy cracker and Parmesan crust, it’s an easy baked dish perfect for using leftover turkey or for a hearty family meal.
Ingredients
Scale
Pasta
- 1 pound spaghetti noodles
Sauce and Filling
- 8 tablespoons unsalted butter, divided
- ½ cup chopped white onion
- 3 cloves garlic, minced
- 8 ounces sliced baby bella mushrooms
- 1 teaspoon fresh thyme, finely chopped
- ½ teaspoon fresh rosemary, finely chopped
- ¼ cup all-purpose flour
- 2 ½ cups chicken stock
- 1 cup half & half
- ½ cup sour cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese, divided
- 4 cups shredded cooked turkey
- 1 cup frozen peas
Topping
- 1 cup crushed butter crackers
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Cook the spaghetti noodles according to the package directions. Once cooked, drain the noodles and set them aside while you prepare the sauce and filling.
- Sauté Vegetables: In a large skillet with deep sides, melt 6 tablespoons of the butter over medium-low heat. Add the chopped white onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic, sliced baby bella mushrooms, fresh thyme, and fresh rosemary. Cook while stirring occasionally until the mushrooms are softened, approximately 5 minutes.
- Make Sauce: Sprinkle the flour over the sautéed vegetables and stir well to coat everything evenly. Cook this mixture for 2 minutes while stirring constantly to avoid burning. Gradually whisk in the chicken stock followed by the half & half, making sure to stir constantly to prevent lumps from forming. Bring the sauce to a gentle simmer and cook for about 3 minutes until it thickens nicely.
- Combine Ingredients: Stir the sour cream into the thickened sauce along with the kosher salt, black pepper, and half of the grated Parmesan cheese. Add the shredded cooked turkey and frozen peas to the mixture, stirring until all ingredients are well incorporated.
- Add Pasta: Toss the cooked spaghetti noodles into the sauce mixture, ensuring all the pasta is coated evenly with the creamy sauce and fillings.
- Assemble and Bake: Pour the pasta and sauce mixture into the prepared baking dish. Melt the remaining 2 tablespoons of butter, then in a small bowl, combine the melted butter with the crushed butter crackers and the remaining Parmesan cheese. Evenly sprinkle this buttery cracker topping over the casserole. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Cool and Serve: Remove the casserole from the oven and let it cool slightly before serving to allow it to set for easier portioning and to enhance the flavors.
Notes
- Leftover cooked turkey works perfectly in this recipe, making it ideal for post-holiday meals.
- For a richer flavor, substitute half & half with heavy cream if desired.
- Fresh herbs like thyme and rosemary add lovely depth, but dried can be used in a pinch; reduce quantities by half if using dried.
- You can substitute the frozen peas with other vegetables such as broccoli or green beans for variation.
- Ensure to stir the sauce constantly when adding flour and liquids to avoid lumps.
