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Homestyle Turkey Tetrazzini with Creamy Mushroom Sauce

Turkey tetrazzini is baked with spaghetti, tender turkey, peas, and a creamy mushroom sauce beneath a golden panko topping. This homestyle casserole is bubbling around the edges and ready to serve after a 10-minute rest.
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Prep Time 20 minutes
Cook Time 57 minutes
resting 10 minutes
Total Time 1 hour 27 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz spaghetti
  • 1 tbsp kosher salt divided
For the sauce
  • 7 tbsp unsalted butter divided
  • 8 oz cremini mushrooms sliced
  • 1 yellow onion medium, finely chopped
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 2.5 cups low-sodium chicken broth
  • 1.5 cups heavy cream
  • 0.33 cup dry sherry
  • 0.5 tsp black pepper
  • 0.13 tsp ground nutmeg
  • 1 cup Parmesan cheese grated
For the casserole
  • 3 cups cooked turkey cut into bite-size pieces
  • 1 cup frozen peas
For the topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 375°F.
  2. Grease a 9x13-inch baking dish.
Cook the pasta
  1. Bring 4 quarts of water to a boil in a large pot, add 2 teaspoons of the salt and the spaghetti, and cook until just al dente according to the package directions; drain.
Make the sauce
  1. Melt 5 tablespoons of the butter in a 6-quart Dutch oven over medium heat, add the mushrooms and onion, and cook for 8–10 minutes until tender and the mushrooms’ liquid has evaporated.
  2. Stir in the garlic and cook for 30 seconds.
  3. Sprinkle in the flour and cook, stirring, for 1 minute.
  4. Gradually whisk in the broth, cream, and sherry, then bring to a gentle simmer.
  5. Cook for 5–7 minutes, stirring, until the sauce thickens.
  6. Stir in the remaining 1 teaspoon salt, the pepper, nutmeg, and Parmesan until the cheese melts.
Assemble the casserole
  1. Stir the turkey and peas into the sauce.
  2. Add the drained spaghetti and toss until evenly coated.
  3. Transfer the mixture to the prepared baking dish and spread it evenly.
Add the topping and bake
  1. Melt the remaining 2 tablespoons butter and combine it with the panko.
  2. Scatter the panko mixture evenly over the casserole.
  3. Bake for 25–35 minutes, until bubbling around the edges, golden on top, and at least 165°F in the center.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, cook the spaghetti only until just al dente since it will continue cooking in the casserole. Refrigerate leftovers for 3–4 days; this casserole freezes well. For a gluten-free variation, use gluten-free pasta, flour, and panko.