Turkey Tetrazzini Mushrooms (Printable)

A creamy pasta bake highlighting turkey, mushrooms, and a rich cheese topping.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Turkey & Vegetables

02 - 2 cups cooked turkey breast, shredded or diced
03 - 9 oz cremini or white mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)

→ Sauce

07 - 4 tbsp unsalted butter
08 - 4 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1 cup chicken or turkey broth
11 - 1/2 cup dry white wine (optional)
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup heavy cream
15 - 1/2 tsp dried thyme
16 - 1/4 tsp nutmeg
17 - Salt and freshly ground black pepper, to taste

→ Topping

18 - 1/2 cup grated Parmesan cheese
19 - 1/2 cup breadcrumbs
20 - 2 tbsp melted butter
21 - 2 tbsp chopped fresh parsley (for garnish)

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Cook onions for 3 minutes. Add garlic and mushrooms, sauté until mushrooms soften and liquid evaporates, about 6 minutes.
04 - Sprinkle flour over vegetables and cook for 1 minute, stirring. Gradually whisk in milk, broth, and wine if using. Simmer and stir until sauce thickens, about 4 to 5 minutes.
05 - Stir in Parmesan, mozzarella, heavy cream, thyme, nutmeg, salt, and pepper. Mix until cheese melts and sauce is smooth.
06 - Add cooked turkey and peas if using, then fold in drained pasta evenly.
07 - Transfer mixture into the prepared baking dish.
08 - Mix breadcrumbs, Parmesan, and melted butter in a small bowl. Sprinkle over the casserole surface.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden on top.
10 - Let rest for 5 minutes. Garnish with parsley before serving.

# Expert Tips:

01 -
  • It takes all your leftovers and turns them into something that feels special without any fuss.
  • The creamy sauce coats every strand of pasta, and that golden breadcrumb top adds just enough crunch to keep it interesting.
  • You can prep it ahead and bake it later, which means dinner is already handled when you get home.
02 -
  • Don't overcook the pasta before baking or it will turn into mush in the oven.
  • Let the mushrooms cook long enough to release their water, otherwise your sauce will be watery and thin.
  • Whisk the sauce constantly when you add the liquids so the flour doesn't clump up on you.
03 -
  • Toast the breadcrumbs in a dry pan for a minute before mixing them with the butter and Parmesan for an even deeper, nuttier crunch.
  • Use a mix of half mozzarella and half Gruyère if you want a richer, more complex cheese pull.
  • Let the casserole rest for a full 5 minutes after baking so the sauce has time to settle and doesn't run all over the plate when you scoop it.

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