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Creamy Turkey Tetrazzini Bake Recipe with Crispy Parmesan Topping

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This comforting casserole features tender turkey, mushrooms, and spaghetti in a silky cream cheese sauce, all topped with a crispy parmesan-panko crust. It’s perfect for using up leftovers and comes together quickly for a crowd-pleasing meal.

Ingredients

Scale
  • 8 oz spaghetti, broken in half (or use linguine or fettuccine)
  • 2 cups cooked turkey, shredded or diced (leftover roast turkey or rotisserie chicken)
  • 1 cup cremini or button mushrooms, sliced
  • 1/2 cup frozen peas, thawed (optional)
  • 1/4 cup finely chopped onion (yellow or sweet)
  • 2 garlic cloves, minced
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken or turkey broth (low-sodium preferred)
  • 1 cup whole milk (or 2% for lighter sauce)
  • 4 oz cream cheese, softened
  • 1/2 cup grated parmesan cheese (for sauce)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp dried thyme or Italian seasoning
  • 1/2 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese (for topping)
  • 2 tbsp unsalted butter, melted
  • 1/4 tsp garlic powder (optional)
  • 1 tbsp chopped fresh parsley (for garnish; optional)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add spaghetti and cook until just al dente (about 8-9 minutes). Drain, rinse briefly with cool water, and set aside.
  3. In a large skillet, melt 3 tbsp butter over medium heat. Add chopped onion and sliced mushrooms. Cook for 5-7 minutes until mushrooms are golden and onions are soft. Add minced garlic and cook 1 minute.
  4. Sprinkle flour over the veggies, stirring constantly. Cook for 1-2 minutes. Gradually whisk in broth and milk, stirring to avoid lumps. Continue stirring until sauce thickens, about 5-7 minutes.
  5. Stir in cream cheese until melted and smooth. Add 1/2 cup parmesan, salt, pepper, and thyme. Taste and adjust seasoning.
  6. Fold in cooked pasta, turkey, and peas (if using). Toss gently to coat everything in sauce. Add a splash more milk if mixture seems dry.
  7. Pour mixture into prepared baking dish and smooth the top.
  8. In a bowl, mix panko, 1/2 cup parmesan, melted butter, and garlic powder. Sprinkle evenly over casserole.
  9. Bake for 25–30 minutes until the top is golden brown and sauce is bubbling. Broil for 2-3 minutes if topping isn’t crispy enough.
  10. Remove from oven and let sit 5 minutes. Garnish with chopped parsley before serving.

Notes

For gluten-free, use GF pasta, flour, and breadcrumbs. For dairy-free, substitute plant-based milk, cream cheese, and parmesan. Don’t overcook pasta; al dente is best. Sauté mushrooms until golden for maximum flavor. Let the bake rest before serving for cleaner slices. Leftovers reheat well and taste even better the next day.

Nutrition

Keywords: turkey tetrazzini, creamy casserole, leftover turkey recipe, parmesan topping, comfort food, easy dinner, family meal, holiday leftovers

Find it online: https://blingbite.com/creamy-turkey-tetrazzini-bake-recipe-with-crispy-parmesan-topping/