Turkey Tetrazzini

Leftover turkey, linguine, mushrooms, sour cream, and Parmesan come together in this cozy, creamy Turkey Tetrazzini casserole.

this Recipe

Alright, so this one starts like most of my post-holiday food stories: me, standing in front of the fridge, trying to decide if I can stomach another turkey sandwich. And I know I’m not alone here—after Thanksgiving, that bird seems to multiply in the fridge. Every time I think I’ve made a dent, bam, there it is again. Staring at me. Daring me.

Anyway, I was out of sandwich bread (blessing in disguise?), and I stumbled across a handwritten note from my aunt tucked into an old church cookbook—the kind with the plastic comb binding and avocado green illustrations. It said “Turkey Tetrazzini – creamy, crispy, actually good.” Which is… not the highest bar, but I was intrigued.

And guess what? It was actually good. No, it was better than good. It was comforting and creamy and made me forget I was even eating leftovers. I burned the top a little the first time (forgot it was broiling), and I once used too much garlic, which—arguably—there’s no such thing, but I digress. Still, I’ve made this Turkey Tetrazzini so many times now, I’m convinced it’s low-key magical.

Why You’ll Love This Turkey Tetrazzini Recipe?

Here’s the deal: this Turkey Tetrazzini is sneaky. It feels like it took you hours, but really? It’s a pantry/fridge raid gone right.

The sauce is rich without being heavy (thank you, sour cream), the mushrooms add this earthy depth, and the pasta soaks up all that flavor like a cozy sponge. You can jazz it up or strip it down depending on your mood. Add almonds if you’re feeling fancy. Leave ’em off if you’re just trying to get dinner on the table before everyone starts poking around the fridge again.

Also—and I say this with love—it’s one of those rare casseroles that still tastes good on Day 2. Maybe even better. Kind of like how some people peak after high school, but this dish? It’s still on the rise.

Ingredient Notes:

Let’s be honest, you probably have half this stuff already. And if not, there’s wiggle room. I’m not the recipe police.

• Linguine – Long, slightly chewy noodles that feel fancier than spaghetti. But yeah, you can use spaghetti. Or even egg noodles if you’re really cleaning out the pantry.

• Butter – For sautéing the good stuff. I like salted butter, but use whatever’s in your fridge door.

• Mushrooms – Button, cremini, wild mushrooms if you’re a forager. Doesn’t matter. I once used canned mushrooms in a pinch and nobody noticed.

• Onion & Celery – The not-so-glamorous backbone of flavor. Don’t skip them, but don’t stress if you’re a little short.

• Garlic – Just enough to smell it when it hits the butter and make your neighbor jealous.

• Italian Seasoning + Crushed Red Pepper – The herbs say “I tried.” The red pepper says “I really tried.”

• White Wine (optional) – I say “optional,” but if you’ve got half a bottle sitting around, pour some in the pan… and the glass.

• Turkey – Leftover, shredded, cubed—whatever’s staring at you in the fridge.

• Cream of Mushroom Soup – I know. I know. But it works. And sometimes we just need the shortcut.

• Sour Cream – Adds tang and creaminess. I’ve swapped in plain Greek yogurt before and survived.

• Chicken Broth – Keeps things saucy, not dry.

• Parmesan Cheese – That golden, nutty top layer is non-negotiable.

• Sliced Almonds – Weirdly amazing here. Adds crunch. Optional, but don’t knock it until you’ve tried it.

How To Make Turkey Tetrazzini?

Step 1: Preheat + Prep
Heat the oven to 375°F. Grease a 2-quart baking dish (or something close—you’re not building a rocket). Put a pot of salted water on for the pasta.

Step 2: Cook the Pasta
Boil linguine till it’s just al dente. You don’t want it mushy. Drain it, dump it into the baking dish, and cover it so it doesn’t dry out while you finish the sauce.

Step 3: Sauté the Aromatics
Melt butter in a big skillet. Toss in mushrooms, onion, celery. Stir it around, let it soften, let your kitchen smell amazing. About 6 to 8 minutes.

Step 4: Garlic + Seasonings
Add garlic, Italian seasoning, crushed red pepper. Stir for 1 minute. Just long enough for your stomach to growl.

Step 5: Deglaze + Build the Sauce
If you’ve got wine, splash some in to loosen the browned bits. Let it cook off for a minute. Add turkey, cream of mushroom soup, sour cream, and broth. Stir it until it’s creamy and starting to bubble. It won’t look glamorous. That’s fine. It’ll taste incredible.

Step 6: Assemble + Bake
Pour the sauce over your pasta. Stir it gently to coat. Sprinkle with Parmesan. Toss on almonds if you’re going for texture. Bake uncovered for 25 minutes until golden and bubbly. Let it sit for 10 minutes before diving in—if you can wait.

Storage Options:

Covered in the fridge? You’ve got 3–4 days, easy. I’ve eaten it cold, microwaved, and even tucked into a breakfast burrito once. (Don’t ask. I was tired.)

You can freeze it too. Either the whole thing or in little portions. Just thaw overnight in the fridge and reheat until warm and gooey again.

Variations and Substitutions:

Let’s be honest—this dish is flexible like yoga pants. Here’s how I’ve bent it:

• No turkey? Use chicken. Or rotisserie. Or even roast beef if that’s what you’ve got (been there, tasted weird but good).

• Hate mushrooms? Leave ’em out. Maybe add peas or spinach.

• Out of sour cream? Greek yogurt is totally fine.

• Need it gluten-free? Use GF pasta and soup. Boom.

• Want more veggies? Throw in whatever’s lurking in the produce drawer. It’s a judgment-free zone.

What to Serve with Turkey Tetrazzini?

This thing doesn’t need sides, but if you want to go full meal:

• A crisp salad with lemony dressing

• Garlic bread (because… garlic bread)

• Steamed green beans if you’re feeling responsible

• A glass of white wine to toast surviving the holidays

Frequently Asked Questions:

Can I make this ahead of time?
Yes. Assemble it, cover it, and stick it in the fridge. Bake when ready. It might need a few extra minutes if it’s cold.

Can I freeze it before baking?
Yep. Wrap it up tight. Thaw in the fridge overnight, then bake like normal.

Do I have to use canned soup?
No, but it’s what makes this easy. If you’ve got the time and energy to make a roux-based sauce from scratch, go for it. I salute you.

This Turkey Tetrazzini is what happens when comfort food meets real life. It’s humble, a little old-school, and shockingly good for something that starts with a can of soup and leftover turkey.

It’s become my post-holiday tradition—and sometimes my mid-March “I don’t know what to make and I’m tired” dinner too. If you try it, I really hope it hits the spot. And hey, if your kid asks for seconds or your partner brings the pan to the couch for round two? That’s the highest compliment.

Have you made Turkey Tetrazzini before? Did your grandma make it? Or are you a total casserole newbie testing the waters? Either way, let’s talk—I’d love to hear how yours turns out.

Keep the Flavor Coming – Try These:

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Turkey Tetrazzini

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Additional Time 10 minutes mins

Total Time 1 hour hr

A comforting baked pasta dish made with tender turkey, mushrooms, sour cream, chicken broth, and Parmesan, all baked over linguine for a creamy, flavorful casserole.

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6 Servings

Ingredients

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• 12 ounces dried linguine pasta
• 2 tablespoons salted butter
• 8 ounces button mushrooms sliced
• 1 cup yellow onion chopped
• 1/2 cup celery finely chopped
• 2 cloves garlic minced
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup dry white wine optional
• 2 cups cooked turkey chopped
• 1 10.5 oz can condensed cream of mushroom soup
• 1 cup sour cream
• 3/4 cup reduced-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• 1/2 cup sliced almonds optional

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Instructions

 

Preheat Oven and Prepare Baking Dish

1. Preheat the oven to 375°F (190°C). Lightly grease a 2-quart rectangular baking dish and set aside.

Cook the Pasta

1. In a large pot, bring salted water to a boil. Add the linguine and cook until al dente, approximately 8 to 10 minutes. Drain thoroughly and place the cooked pasta into the prepared baking dish. Cover to retain warmth.

Sauté the Vegetables

1. In a large skillet, melt the butter over medium-high heat. Add the mushrooms, onion, and celery. Cook, stirring occasionally, until the vegetables are softened and lightly browned, approximately 6 to 8 minutes.

Add Seasonings and Aromatics

1. Stir in the minced garlic, Italian seasoning, and crushed red pepper flakes. Cook for 1 additional minute, until fragrant.

Deglaze and Reduce

1. If using wine, add it to the skillet and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture simmer for approximately 1 minute, or until most of the liquid has evaporated.

Prepare the Sauce

1. Add the chopped turkey, cream of mushroom soup, sour cream, and chicken broth to the skillet. Stir until fully combined and allow the mixture to heat through, approximately 1 to 2 minutes.

Assemble the Casserole

1. Spoon the turkey mixture evenly over the cooked pasta in the baking dish. Sprinkle the top with grated Parmesan cheese and sliced almonds, if using.

Bake the Dish

1. Place the dish in the preheated oven and bake uncovered for 25 minutes, or until the casserole is heated through and the top is lightly golden and bubbling.

Rest and Serve

1. Remove from the oven and allow the casserole to rest for 10 minutes before serving. Serve warm and enjoy.

Notes

To prepare this Turkey Tetrazzini as a gluten-free dish, substitute the linguine with a certified gluten-free pasta of your choice. Additionally, ensure the condensed cream of mushroom soup is gluten-free, as many standard versions contain wheat flour. Confirm that all other ingredients, such as chicken broth and seasonings, are certified gluten-free to avoid cross-contamination.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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