Easily whip up this turkey tetrazzini using leftover turkey. It’s cheesy, creamy, and comforting—and you won’t spend much time in the kitchen preparing it.
Why you’ll love it
Leftover turkey becomes the star of this easy casserole. This turkey tetrazzini relies on a simple pantry shortcut—condensed soup—so you can get dinner on the table quickly with very little prep. In fact, the prep for the casserole takes only about five minutes.
The dish combines spaghetti, juicy shredded turkey, and plenty of mozzarella and parmesan for a rich, creamy pasta bake. The sauce is extra creamy, which makes this version especially indulgent and deeply satisfying comfort food.
What you’ll need
- Spaghetti – traditional pasta for tetrazzini
- Condensed cream soup – cream of mushroom is classic; choose low sodium if preferred
- Sour cream – adds tang and creaminess
- Chicken broth – adds savory depth and thins the sauce slightly
- Onion powder, garlic powder, pepper – simple seasonings from the pantry
- Cooked turkey – shredded or chopped leftover turkey
- Parmesan and mozzarella – both cheeses make the casserole cheesy and flavorful
Helpful tips
- If you need a smaller portion, halve the ingredients and bake in an 8×8 dish.
- This recipe yields a generous amount of sauce. If you prefer a drier bake, cook and use the full 16-ounce package of spaghetti instead of 12 ounces so the noodles absorb more sauce.
- Wait to add salt until serving; condensed soups, broth, and cheese can be salty on their own. Opt for low-sodium soup and broth if you’re watching sodium.
How to make turkey tetrazzini
This overview highlights the main steps. Full ingredients and exact measurements are listed in the recipe section below.
Preheat your oven and bring a large pot of salted water to a boil. Cook the spaghetti for two minutes less than the package directions recommend so it’s slightly underdone and won’t get mushy when baked.
While the pasta cooks, whisk together condensed cream of mushroom soup, sour cream, chicken broth, onion powder, garlic powder, and pepper in a bowl. Stir in the shredded turkey until the mixture is evenly combined.
Drain the spaghetti and add it to a 9×13-inch casserole dish. Pour the turkey and sauce mixture over the noodles and toss gently to coat everything evenly. Smooth the top and sprinkle with freshly grated parmesan and shredded mozzarella.
Bake uncovered until the casserole is hot and bubbly, about 20 minutes. If you like a golden, slightly crisp cheese topping, finish under the broiler for a minute or two—watch it closely so it doesn’t burn.
Substitutions and variations
- Swap cream of mushroom for cream of chicken or cream of celery if you prefer a different flavor.
- Use leftover rotisserie or cooked chicken in place of turkey.
- Stir in up to 1 cup frozen peas when mixing the sauce for color and a little extra vegetable content.
What to serve with turkey tetrazzini
- Serve with a slice of crusty bread or garlic bread to soak up the sauce.
- Pair with a crisp green salad to balance the richness—simple mixed greens with a light vinaigrette work well.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in the microwave or on the stove over low heat.
- Freezing is not recommended because the dairy and pasta can separate and the turkey will dry out after being reheated multiple times.
More leftover turkey ideas
- Leftover turkey pasta bake
- Thai-inspired turkey soup
- Turkey chili
- Turkey and wild rice soup
- Simple leftover turkey soup
If you try this recipe, feel free to rate it and leave feedback where you found it. Tag your creations with the hashtag you use on social media to share photos with friends and family.
Easy Turkey Tetrazzini
Ingredients
- 12 ounces uncooked spaghetti
- 2 (10.5 ounce) cans condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Pepper to taste
- 2 cups cooked turkey, shredded or chopped
- 1 cup freshly grated parmesan
- 2 cups shredded mozzarella
Instructions
- Preheat the oven to 375°F (190°C) and position the rack in the top third of the oven.
- Bring a large pot of salted water to a boil. Cook the spaghetti 2 minutes less than package directions indicate, then drain.
- In a medium bowl, combine the condensed soup, sour cream, chicken broth, onion powder, garlic powder, and pepper. Stir in the turkey until evenly coated.
- Place the drained spaghetti in a 9×13-inch casserole dish. Pour the turkey and sauce mixture over the pasta and toss to combine.
- Smooth the mixture into an even layer and sprinkle with parmesan and mozzarella.
- Bake uncovered for about 20 minutes, until the casserole is hot and bubbly. If desired, broil briefly to brown the cheese—watch carefully.
Notes
- Because condensed soups, broth, and parmesan can be salty, taste before adding extra salt. Use low-sodium soup and broth to reduce sodium.
- You can substitute cooked or rotisserie chicken for the turkey if needed.
- 12 ounces of spaghetti is 3/4 of a 16-ounce package. If you prefer less sauce, use the entire 16-ounce package of spaghetti so the dish is less saucy.
Nutrition (per serving)
Calories: 579 kcal; Carbohydrates: 53 g; Protein: 34 g; Fat: 26 g; Saturated Fat: 13 g; Sodium: 1427 mg. Nutrition information is an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated, but copying full recipes without authorization is prohibited.