Easy Turkey Tetrazzini

Close overhead image of a serving spoon in a pan of the original turkey tetrazzini recipe

This easy Turkey Tetrazzini is the best way to take advantage of Thanksgiving leftovers (or use rotisserie chicken instead)!

Course Dinner

Cuisine American

Keyword turkey noodle casserole, turkey tetrazzini

Prep Time 25

Cook Time 20

Total Time 45

Servings - 8 people

Calories 465kcal

Author Blair Lonergan

Ingredients

8 ounces spaghetti
2 slices bacon
1 tablespoon salted butter
½ cup diced onion
½ cup diced celery
½ cup diced sweet red bell pepper
8 ounces sliced fresh mushrooms
1 clove garlic, minced or pressed
3 cups cooked, shredded (or diced) turkey
¾ cup freshly grated Parmesan cheese, divided
1 (10 ¾ ounce) can condensed cream of mushroom soup, not diluted
1 (15 ounce) jar Alfredo sauce (about 1 ¾ cups total)
½ cup chicken broth
¼ cup dry white wine
¼ teaspoon freshly ground pepper
1 cup frozen green peas
½ cup (2 ounces) slivered almonds

Instructions

Preheat oven to 350°F. Grease 13 x 9-inch baking dish; set aside.
Boil spaghetti in a large pot of salted boiling water, just until barely al dente (about 1 minute less than called for on the box). Drain.
Meanwhile, fry the bacon in a large skillet or Dutch oven over medium-high heat until crisp, about 7-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel lined plate, reserving the drippings in the pan.
Add butter to the skillet with the drippings. When the butter melts, add the onion, celery, bell pepper and mushrooms. Sauté until tender, about 5-7 minutes. Add the garlic and cook for 30 seconds, or until fragrant.
Stir in the cooked spaghetti, cooked bacon, turkey, ½ cup of the Parmesan cheese, cream of mushroom soup, Alfredo sauce, chicken broth, white wine, pepper and frozen peas. Toss gently to combine; transfer to the prepared baking dish.
Sprinkle remaining ¼ cup of Parmesan and slivered almonds on top. Bake, uncovered, for 20-25 minutes, or until the filling is hot and the nuts are lightly toasted.

Notes

Use chicken instead of turkey. You can take advantage of leftovers from a previous meal, or purchase a rotisserie chicken at the grocery store.
Instead of spaghetti, try angel hair pasta, linguine, or fettuccine.
Swap out the Parmesan cheese for grated cheddar, mozzarella or Swiss.
Replace the white wine with sherry. For an alcohol-free recipe, use extra chicken broth in place of the wine.
In lieu of the almonds, top the casserole with buttered breadcrumbs, coarsely crushed Ritz crackers, French fried onions, or other crunchy toppings of your choice.
If you don't care for cream of mushroom soup, you can substitute with a different type of condensed soup, such as cream of celery or cream of chicken.
For a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square pan. Similarly, you can prepare the full recipe, but divide the ingredients between two 8-inch square pans. Bake one now, and freeze the second for a later date!
Cook the pasta in a large pot of salted boiling water. Well-salted water is imperative for flavorful noodles.
Boil the pasta just until barely al dente (about 1 minute less than called for on the box). The spaghetti will continue to cook in the oven, so you don't want to end up with mushy, overdone noodles.
Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out or get burned on top.
Garnish the casserole with fresh herbs, such as chopped parsley, for a bright touch of flavor and color.
Recipe adapted from Southern Living.

Nutrition