Turkey Tetrazzini Mushrooms (Printable Version)

Creamy pasta with turkey, mushrooms, peas, and golden cheese topping baked to perfection.

# What You Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Meats

02 - 1 lb cooked turkey breast, cubed or shredded

→ Vegetables

03 - 9 oz cremini or white mushrooms, sliced
04 - 1 medium yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas

→ Sauce & Dairy

07 - 4 tbsp unsalted butter
08 - 1/4 cup all-purpose flour
09 - 3 cups whole milk
10 - 1/2 cup chicken or turkey broth
11 - 1/2 cup heavy cream
12 - 1/2 cup grated Parmesan cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 tsp ground black pepper
15 - 1/2 tsp salt
16 - 1/4 tsp ground nutmeg

→ Topping

17 - 1/2 cup grated Parmesan cheese
18 - 1/2 cup breadcrumbs (preferably panko)
19 - 2 tbsp unsalted butter, melted

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13 inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente according to package directions. Drain well and set aside.
03 - Melt 4 tbsp butter in a large skillet over medium heat. Add onions and mushrooms, sauté until softened and golden, about 6-8 minutes. Add garlic and cook 1 minute more.
04 - Sprinkle flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste.
05 - Gradually whisk in milk and broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, 3-4 minutes.
06 - Stir in heavy cream, salt, black pepper, and nutmeg. Remove from heat.
07 - Fold in turkey, peas, 1/2 cup Parmesan cheese, and mozzarella cheese until well combined.
08 - Add cooked pasta to the sauce mixture and toss until evenly coated.
09 - Pour the mixture into the prepared baking dish, spreading evenly.
10 - In a small bowl, combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and melted butter. Mix until crumbs are evenly coated.
11 - Sprinkle topping evenly over the casserole. Bake for 25-30 minutes until bubbly and golden brown on top.
12 - Let the casserole rest for 10 minutes before serving to allow the sauce to set slightly.

# Expert Advice:

01 -
  • The golden bubbly topping makes the whole house smell like the best kind of Sunday dinner
  • It transforms leftover turkey into something entirely new and craveable
  • The creamy sauce comes together faster than you'd think and stays silky smooth
  • Everyone asks for seconds including the picky eaters
02 -
  • The sauce thickens as it bakes so make it slightly more loose than you'd want for pasta alone
  • Cold milk added to a hot roux will create lumps so bring both to room temperature first
  • Letting it rest is non negotiable otherwise it will be too loose to serve neatly
03 -
  • Grate your own cheese instead of buying pre shredded it melts so much better
  • Use freshly ground nutmeg and grate it directly into the sauce
  • Don't skip the resting period or you'll lose that perfect consistency

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