Creamy Turkey Tetrazzini

"This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Cobra L. photo by Cobra L.
photo by Syndee M. photo by Syndee M.
Ready In:
1hr 5mins




  • Preheat oven to 350.
  • Melt butter in saute pan.
  • Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
  • Saute until vegetables are tender.
  • Add flour and stir until vegetables are coated.
  • Add wine, and stir quickly until flour is absorbed.
  • Gradually add broth, stirring constantly.
  • Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
  • Remove from heat.
  • Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
  • Add the peas, turkey and pasta.
  • Stir until blended.
  • Coat a casserole with non-stick spray and transfer mixture to the casserole.
  • Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
  • Sprinkle mixture evenly over the top of the casserole.
  • Bake at 350 for 30 minutes until lightly browned.
  • Let rest for 15 minutes before serving.

Questions & Replies

  1. Can you pre-prepare to cook later? Can this be frozen unbaked?
  2. Can I freeze this cassserole?
  3. Recipe directions mentions Neufchâtel but it is not in list of ingredients. How much?
  4. What size casserole dish?
  5. What size casserole dish is used for this recipe?


  1. I used to have a great turkey tetrazini recipe that has been lost, so had to find another. I only make Tetrazini recipes with sherry and without canned soups. This recipe is an absolute winner. My new "go to". Will cherish it.<br/>Thanks so much for already tweaking the recipe to such perfection. I added a bit more sherry (to taste) but your refinement work on this is a masterpeice. Thanks so much for sharing!
  2. PanNan, this is a delicious casserole! Of coarse, I did add fresh mushrooms, and used diced turkey breast that I had cooked and frozen in my freezer. I left out the carrots, as I did not have any. We will be having this for dinner tonight with a salad. I have already had a taste of it and can tell you that I will be making this again, it is delicious! Thank you for sharing!...Kitten:)
  3. This was excellent! I just realized that I used a 16 oz box of angel hair pasta--when the directions called for 8!! It was FINE! I can see how it would have been creamier--but what I made was very flavorful and delicious. It's a very pretty dish, also, the carrots, peas, and celery all lend beautiful color. I didn't use mushrooms, because of a guest's preference, but I'd like to try it again with them. I think I would still increase the pasta from 8 oz. to 12 oz for sure.<br/>12/2012-this time added the mushrooms and used leftover smoked turkey. Oh my gosh--unbelievably good!! I, too, am so glad to have a recipe without cream soup (canned).<br/>btw...with the 16 oz. box of anglehair pasta, we had 9 maybe 10 servings.
  4. Wow did not expect it to taste this good. With 1/2 a turkey leftover and all the veggies that go with a full Easter meal, I was searching for different recipes and found this. The only alteration was I used black pepper and red pepper flakes. I also didn't have a chance to bake it, so I just let it sit in the pan covered for a bit. Made half the amount (only 2 people to feed) and now I wish I had made the full recipe. Can't wait for those Thanksgiving leftovers now.
  5. Outstanding recipe!!! I will make it again. The recipe is perfect. I didn't "tweak" a thing! I love a great recipe where there is no canned or processed ingredients.


  1. Use frozen egg noodles and add a 1/4 cup more wine and 1/4 cup creme fraiche or sour cream. Over the top!
  2. Add 1/4 milk, half-and-half, or heavy cream for a creamier consistency (especially needed when heating up left-overs)
  3. I made this recipe and it was very good. I did add about 3/4 teaspoon of minced fresh garlic in with the sauteed vegetables, replaced the wine/sherry with apple juice, and added just a little nutmeg. I served this at a church dinner and received some very positive comments about how good it was.
  4. Its great just like it is all I added were some sliced jalapeño peppers for a little added zip.
  5. No tweaks, good as is!



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