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Creamy Turkey Tetrazzini Casserole – Easy Leftover Makeover

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This creamy turkey tetrazzini casserole transforms leftover turkey into a rich, comforting dish with tender noodles, a velvety sauce, and a crispy panko-Parmesan topping. It’s quick, easy, and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 12 oz (340g) egg noodles
  • 3 cups cooked turkey, shredded or diced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 cup frozen peas
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 tbsp (56g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) chicken or turkey broth, low-sodium
  • 1/4 cup (60ml) dry sherry
  • 1 tsp salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 tsp nutmeg, freshly grated
  • 3/4 cup (70g) panko breadcrumbs
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle.
  2. Cook the egg noodles in a large pot of salted boiling water until just al dente, about 1 minute less than package directions. Drain and set aside (do not rinse).
  3. While noodles cook, melt 2 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add diced onion and cook for 4-5 minutes until soft and translucent. Add sliced mushrooms and cook for 5-6 minutes until golden. Add minced garlic and cook for 30 seconds until fragrant.
  4. Push vegetables to one side, add remaining 2 tablespoons butter. Once melted, sprinkle flour over everything and stir constantly for 2 minutes until the mixture is thick and smells nutty.
  5. Gradually pour in milk, heavy cream, and broth while whisking constantly. Continue whisking until sauce is smooth and thickens, about 3-4 minutes.
  6. Stir in sherry, salt, pepper, and nutmeg. Let simmer for 2 minutes. Taste and adjust seasoning.
  7. Turn off heat. Add cooked noodles, shredded turkey, and frozen peas. Stir gently until evenly coated.
  8. Transfer mixture to a 9×13-inch baking dish (or keep in Dutch oven). Spread evenly.
  9. In a small bowl, mix panko breadcrumbs, grated Parmesan, and melted butter until crumbs are coated. Sprinkle over casserole.
  10. Bake for 20-25 minutes until bubbly and topping is golden brown. If needed, broil for 1-2 minutes, watching carefully.
  11. Let casserole rest for 5 minutes before serving. Sprinkle with fresh parsley and serve warm.

Notes

Don’t overcook the noodles; cook al dente. Use room temperature dairy to prevent lumps. Season as you go. Let casserole rest 5 minutes before serving. If turkey is dry, shred finely instead of dicing. For a gluten-free version, use gluten-free pasta and flour blend. For dairy-free, use vegan butter, oat milk, and nutritional yeast.

Nutrition

Keywords: turkey tetrazzini, leftover turkey, casserole, creamy, easy, comfort food, Thanksgiving leftovers

Find it online: https://perkypan.com/creamy-turkey-tetrazzini-casserole-easy-leftover-makeover/