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Easily throw together this turkey tetrazzini recipe with leftover turkey! It’s cheesy, creamy, comforting, and you won’t spend a long time in the kitchen making it.

You may also enjoy my Easy Chicken and Rice Casserole or this Cream of Mushroom Soup Chicken Bake next.

closeup of a baking dish with turkey tetrazzini and a serving spoon

Why you’ll love it

Thanksgiving can be stressful, but making the best use of the leftovers sure doesn’t have to be! This simple turkey tetrazzini uses a classic pantry shortcut to get dinner on the table fast with less effort. We’re talking only 5 minutes of prep time for this turkey casserole.

In this simple turkey tetrazzini we’ve got spaghetti, juicy and delicious leftover Roast Turkey, and plenty of mozzarella and parmesan. I think my version is way more creamy than others I’ve seen, which makes this turkey pasta bake extra special! Total comfort food.

What you’ll need

  • Spaghetti – it’s the usual pasta in tetrazzini
  • Condensed soup – a classic shortcut. I use regular cream of mushroom, but use low sodium if sensitive to salt.
  • Sour cream – for added flavor and even more creamy deliciousness
  • Chicken broth – more savory taste and moisture
  • Onion powder, garlic powder, pepper – simple pantry seasonings
  • Turkey – from your Thanksgiving feast
  • Cheese – using both parm and mozza makes it super tasty
ingredients for turkey tetrazzini in prep bowls

Helpful tips

  • Need to make a smaller amount? Just halve every ingredient and use an 8×8 baking dish.
  • This dish has tons of sauce! If you prefer a bit less sauce, make the full 16 oz of spaghetti in the package instead of the suggested 12 oz.

How to make turkey tetrazzini

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making sauce in a prep bowl for turkey tetrazzini and adding spaghetti to a casserole dish

Preheat the oven, and boil the spaghetti. Cook it for 2 minutes less than package directions suggest. Meanwhile, in a prep bowl, combine the mushroom soup, sour cream, chicken broth, onion powder, garlic powder, and pepper. Stir in the turkey.

adding turkey and sauce to a casserole dish and topping with cheese for turkey tetrazzini

Add the drained spaghetti to a casserole dish. Pour in the turkey/sauce mixture, and toss well. Spread it out evenly, then top with the parmesan and mozzarella. Bake, uncovered, until hot and bubbly. Broil carefully if desired to brown the cheese.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • Try cream of chicken or cream of celery soup if you prefer. If you’re more into from-scratch recipes, try my Chicken Tetrazzini.
  • Add in up to 1 cup of frozen peas in step 2 for a pop of color and some veggie goodness if you like.

What to serve with turkey tetrazzini

Leftovers and storage

  • Leftovers will keep for 3-4 days in the fridge in an airtight container. Reheat slowly over a low heat in the microwave or stove.
  • I don’t recommend freezing leftovers as dairy and cooked pasta don’t tend to do so well in the freezer, and since the turkey has already been cooked twice, it’ll dry out even more.
a bowl of cheesy turkey tetrazzini

If you made this leftover turkey tetrazzini, please leave a star rating and review below! Ask if you have any questions. Tag me #saltandlavender on Instagram if you made this recipe.

closeup of a baking dish with turkey tetrazzini and a serving spoon
4.60 from 5 votes

Easy Turkey Tetrazzini

Easily throw together this turkey tetrazzini recipe with leftover turkey! It's cheesy, creamy, comforting, and you won't spend a long time in the kitchen making it.
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 6


  • 12 ounces uncooked spaghetti
  • 2 (10.5 ounce) cans condensed cream of mushroom soup see note
  • 1 cup sour cream
  • 1 cup chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Pepper to taste
  • 2 cups cooked turkey shredded/chopped
  • 1 cup freshly grated parmesan
  • 2 cups shredded mozzarella


  • Preheat your oven to 375F and move the rack to the top third of the oven.
  • Boil a large, salted pot of water and cook the spaghetti 2 minutes less than package directions indicate.
  • Meanwhile, combine the mushroom soup, sour cream, chicken broth, onion powder, garlic powder, and pepper in a medium prep bowl, and then stir in the turkey.
  • Drain the spaghetti and add it to a 9×13 casserole dish.
  • Pour the bowl contents over the spaghetti and toss. Spread it in an even layer, and then top with the parmesan and mozzarella.
  • Bake, uncovered, for 20 minutes or until hot and bubbly. Optional: broil for a few minutes until the cheese is browned (watch it carefully!).


  • Condensed soups, chicken broth, and parmesan cheese can all be salty, so I recommend waiting until serving to add any extra salt. If you’re sensitive to salt, consider using low sodium versions of the canned soup and chicken broth.
  • You can make this with leftover cooked/rotisserie chicken if you prefer.
  • 12 ounces of spaghetti is 3/4 of a 16 oz (1 pound) package. This recipe has a lot of sauce. If you prefer less sauce, use the entire package of spaghetti. 


Calories: 579kcal, Carbohydrates: 53g, Protein: 34g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 96mg, Sodium: 1427mg, Potassium: 444mg, Fiber: 2g, Sugar: 3g, Vitamin A: 655IU, Vitamin C: 0.4mg, Calcium: 397mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.60 from 5 votes

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  1. Linda says:

    5 stars
    Delicious, except I made my cream soup so I could make it keto. I didn’t use pasta, but kept the chicken chunky. You could also use zucchini noodles or spaghetti squash. Instead of topping with parmesan cheese I added it to the sauce & melted. I did all this in a sauce pan and didn’t bake.

  2. Cindy says:

    5 stars
    This is amazing! I was hesitant because of the canned soup, but I’m blown away with this. I’m making the next time I have friends over for dinner.

    1. Natasha says:

      Thank you so much!!! I’m thrilled you enjoyed it, Cindy!

  3. Robin Chretien says:

    Thank you for recipes

    1. Natasha says:

      You’re very welcome!

  4. Kris L. says:

    5 stars
    I made this just as the recipe states. Only changes I made were one can of cream of mushroom and one can cream of celery. I also added a small can of drained mushrooms. My husband and I gobbled it up! Just delicious! I’ve never had a casserole like this made with turkey. Will definitely make this again with leftovers. Thank you 😊

    1. Natasha says:

      Great!! I’m so glad it was a hit, Kris! 😀

  5. Lauren Testerman says:

    4 stars
    Easy, delicious way to use up that leftover turkey. I added some fresh sliced mushrooms. Was a big hit wit the family!

    1. Natasha says:

      Awesome!! Thank you!

  6. Jennifer says:

    Best leftover turkey use ever! Family gobbled it up!

    1. Miranda @ Salt & Lavender says:

      Wonderful to hear, Jennifer!

  7. Kevin says:

    Great left over recipe!!! Delicious!!

    1. Natasha says:

      Thank you!! 🙂

  8. T says:

    4 stars
    Easy and simple Thanks

    1. Natasha says:

      You’re very welcome!