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The perfect way to use up leftover turkey or chicken, this Dump-and-Bake Turkey Tetrazzini is an easy dinner casserole with just 10 minutes of prep. You don’t even have to boil the pasta — just stir everything together and pop it in the oven!

A white casserole dish with turkey tetrazzini and parsley on top

Remember that recipe for Garlic and Herb Roast Turkey Breast that I shared last week? Well hopefully you’re planning to serve it for your Thanksgiving dinner…and hopefully this Turkey Tetrazzini will be on your table the very next night!

After a busy day in the kitchen full of cooking, baking, and entertaining, the last thing that any of us want to do on the day after Thanksgiving is slave over a hot stove!

An overhead shot of turkey tetrazzini in a white dish

That’s why you’re going to loooooove this dump-and-bake recipe, which works equally well with leftover turkey or chicken. It’s a creamy, dreamy one dish meal that only requires a few minutes of effort on your part!

A side shot of a white casserole dish of turkey tetrazzini

You know I’m a huge fan of dump-and-bake dinners, and I’ve managed to create about a zillion (small exaggeration) different recipes that all involve the same general method: stirring everything together and baking it in the oven. That’s it! As far as I’m concerned, the less prep work involved, the better — and that’s never more true than during the busy holiday season.

An overhead shot of turkey tetrazzini in a white dish topped with parsley

This is the time of year when we’d rather be shopping for gifts, socializing with friends, or cozied up on the couch watching a good movie — not stressing about what’s for dinner!

Instead, you can keep these ingredients on hand and serve the Turkey Tetrazzini any time you need any easy, comforting, weeknight dinner. It’s just as good on a random Wednesday evening as it is on the Friday after Thanksgiving!

What You’ll Need;

  • Cooked turkey
  • Egg noodles
  • Mushrooms
  • Garlic
  • Sour cream
  • Alfredo sauce
  • Onion
  • Gruyere cheese
  • Parsley

Overhead shot of turkey tetrazzini casserole garnished with fresh parsley

I hope that you have a wonderful holiday season, and that a simple Dump-and-Bake Turkey Tetrazzini makes mealtime just a little bit quicker and easier!

More leftover turkey recipes that you might enjoy:

Dump-and-Bake Turkey Tetrazzini

5 from 3 votes
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings 8 servings
Calories 311 kcal
This dump and bake turkey tetrazzini is the perfect way to use up leftover turkey or chicken. It's quick and easy to make!


  • 1 (22 ounce) jar Alfredo sauce (2 ½ cups)
  • 3 cups less-sodium chicken broth
  • ½ cup sour cream
  • 12 ounces (about 6 cups) uncooked medium egg noodles
  • 1 cup frozen diced onion, thawed
  • 1 ½ - 2 cups chopped cooked turkey (or sub with cooked chicken)
  • 8 ounces sliced fresh mushrooms
  • 2 teaspoons minced garlic
  • 1 cup (4 ounces) grated Swiss or Gruyere cheese (or more, as desired)
  • Chopped fresh parsley


  • Preheat oven to 425F (220C). Spray your largest baking dish (I used a deep 9 x 13-inch dish) with cooking spray.
  • In the prepared dish (or in a separate bowl), whisk together the Alfredo sauce, chicken broth, and sour cream until smooth and completely combined. Stir in the uncooked noodles, onion, turkey, mushrooms, and garlic. Cover tightly with aluminum foil and bake for 30 minutes.
  • Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Sprinkle cheese over top of the casserole and bake, uncovered, for 10 more minutes (or until cheese is melted and pasta is tender). Garnish with parsley, if desired.


Cooking Just for Two? You can prepare a smaller casserole by cutting all of the ingredients in half and baking the tetrazzini in an 8-inch square dish.


Serving: 1/8 of the recipeCalories: 311kcalCarbohydrates: 27gProtein: 21.4gFat: 12gSaturated Fat: 7gCholesterol: 97.5mgSodium: 723mgFiber: 1.2gSugar: 2.8g
Keyword: tetrazzini recipes, turkey tetrazzini
Course: Dinner
Cuisine: American
Author: The Seasoned Mom

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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  1. Turkey tetrazzini is one of my favorites this time of year! I can remember the first time having it when I was at a friends house, and I immediately LOVED it! This dump and bake version is calling my name. Sounds wonderful!

      1. Hi, Jenny! Yes, it can — it just won’t be quite as good. The pasta will likely absorb some of the liquid as it sits, so you may need to decrease the total baking time a little bit. The pasta may also have a slightly mushy or gummy texture when thawed and cooked, but it should still be okay. Enjoy!

  2. I love your dump-and-bake meals! They would be perfect for my 3 daughters who share a house and never have time to cook. Unfortunately, one objects to the ‘dump’ part of the title, LOL. What else could I call these so she will try them?

    1. She HAS, of course, eaten such meals many times at Mom and Dad’s. And loved every bite. Semantics is the only thing holding her back from making one herself.

    2. Hey, Barbara! I’m glad that your daughters enjoy the recipes, and I’ve certainly heard other folks complain about the “dump-and-bake” name. 🙂 I know it’s not the best, but I think it’s so perfectly descriptive!

      I would call it something like, “quick-prep” or “no-prep” or “just bake” instead!

      1. It truly is the best name.. after having kids everything gets dumped.. you name it from crayons to milk.. so as a mom I appreciate and was attracted to the whole dump and bake… Because all moms know how quick it is to dump something… And I appreciate there isn’t a huge mess to clean up after this dump????????????????

        1. Hah! I’m so glad that you can relate and appreciate the name, Jennifer! Your comment at the end cracks me up — thank GOD for a dump that you don’t have to clean up!????

      2. I’ll try ‘quick prep’ next time. That’s an equally enticing term that should appeal to her. I know it worked for me – that’s how I found your site.

  3. This recipe sounds great! Unfortunately, everyone in my family despises mushrooms. Can they be substituted, or omitted?

    1. Hi, Shanda! Yes, you can definitely do that. The noodles will absorb some of the liquid as it sits, so you might even be able to reduce the cooking time by a few minutes. It should be fine, though!

  4. Could you freeze this before or after baking? I only cook for two, and would like to split this recipe to have one to eat now and have one for later.

    1. Yes, you can definitely freeze it after baking, Diana. Pasta tends to have a slightly mushier texture when thawed, but it will still be fine. 🙂

  5. 5 stars
    Excellent recipe, Blair! These Dump and Bake recipes have been a lifesaver for me during our current reno and now this is one of my faves! Great flavor and so very quick and easy to put together! Used Costco’s grilled chicken strips which I have been keeping in the freezer just for something like this. I think the addition of mushrooms is excellent–great in combination with the creamy noodles and sauce! I used Greek yogurt instead of sour cream and a mix of shredded cheddar and shredded Italian cheeses because that’s what I had. We both really enjoyed it and look forward to leftovers–yay!

    1. That’s wonderful, Norma! I’m so glad that you found a good shortcut meal for your busy evenings. Sounds like you’ve got your hands full with that renovation! Thanks for taking the time to come back here and leave a note. 🙂