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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.
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
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.
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.
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!
- I swear by this can opener for any cans, like the condensed soup here.
- Use a 9×13 baking dish to make this baked pasta.
- I like using these angled measuring cups to measure things out.
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
- Try a slice of fresh crusty bread, or make my Extra Cheesy Garlic Bread to go all out!
- A salad is a great way to balance this rich dish. Make my Thanksgiving Salad for a seasonal option, or try mixed greens with my easy Creamy Balsamic Dressing.
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.
More leftover turkey recipes
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.
Easy Turkey Tetrazzini
Ingredients
- 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
Instructions
- 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!).
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
Thank you so much!!! I’m thrilled you enjoyed it, Cindy!
Thank you for recipes
You’re very welcome!
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 😊
Great!! I’m so glad it was a hit, Kris! 😀
Easy, delicious way to use up that leftover turkey. I added some fresh sliced mushrooms. Was a big hit wit the family!
Awesome!! Thank you!
Best leftover turkey use ever! Family gobbled it up!
Wonderful to hear, Jennifer!
Great left over recipe!!! Delicious!!
Thank you!! 🙂
Easy and simple Thanks
You’re very welcome!