I absolutely love this Creamy Turkey Tetrazzini Casserole Recipe for its cozy, comforting vibe that feels like a warm hug on a plate. It’s the perfect way to breathe new life into leftover turkey without any fuss, turning simple ingredients into a creamy, cheesy delight that everyone at the table will rave about. Whenever I make this, I find myself looking forward to those creamy layers melting together and that golden cheesy top bubbling away in the oven.
This dish works like a charm when you need a family-friendly meal that comes together quickly but tastes like you spent hours in the kitchen. What makes this Creamy Turkey Tetrazzini Casserole Recipe stand out is how effortlessly it blends hearty turkey with silky soups, tangy sour cream, and sharp cheddar cheese – you’ll find it’s both simple and satisfyingly rich every time.
Why You’ll Love This Recipe
- Perfect for Leftovers: Makes fantastic use of leftover turkey, saving you time and reducing waste.
- Creamy and Cheesy: The blend of creamy soups and sharp cheddar creates an irresistible texture and flavor.
- Family-Friendly Crowd-Pleaser: It’s a comforting casserole that both kids and adults ask for over and over.
- Simple to Make: Minimal prep and pantry-friendly ingredients make it a go-to weeknight dinner.
Ingredients You’ll Need
The ingredients in this Creamy Turkey Tetrazzini Casserole Recipe combine basics that deliver big flavor without fuss—think creamy soups meeting tender turkey and melty cheese all wrapped around spaghetti noodles. When shopping, look for good quality cream soups and sharp cheddar to keep things tasty and simple.
- Spaghetti: Cook just until al dente to avoid mushy noodles in your casserole.
- Green Pepper: Adds a nice crunch and fresh pop of color—you can substitute with bell pepper if you like it sweeter.
- Turkey: Leftover roasted or shredded turkey works perfectly for this recipe.
- Cream of Mushroom Soup: Gives that comforting, savory creaminess that’s essential for the sauce.
- Cream of Chicken Soup: Pairs super well with the mushroom soup adding richness and depth.
- Sour Cream: Brings tang and enhances creaminess without overpowering the flavors.
- Milk: Thins out the sauce to the perfect consistency—whole milk is best, but 2% works too.
- Sharp Cheddar Cheese: Use freshly grated for meltier, more flavorful topping.
Variations
I’ve played around a bit with this Creamy Turkey Tetrazzini Casserole Recipe over the years, and it’s fun to customize! Don’t hesitate to switch up veggies or add some herbs to suit your mood or what’s in your fridge.
- Vegetable Twist: I like adding mushrooms or frozen peas in addition to green peppers—they boost flavor and nutrition effortlessly.
- Dairy-Free: Swap cream soups and sour cream with dairy-free alternatives if you’re avoiding lactose, and choose your favorite dairy-free cheese.
- Spicy Kick: For a little heat, sprinkle in some crushed red pepper flakes or add diced jalapeño peppers when mixing.
- Herbs & Seasonings: Fresh parsley or thyme stirred in at the end brightens things up beautifully.
How to Make Creamy Turkey Tetrazzini Casserole Recipe
Step 1: Prep Your Ingredients and Cook Spaghetti
Start by cooking your spaghetti according to package instructions until it’s just al dente — I usually drain and rinse it briefly with cool water to stop the cooking and prevent sticking. While the pasta is doing its thing, chop your green pepper and shred or chop the turkey into bite-size pieces so everything mixes evenly in the casserole later on.
Step 2: Make the Creamy Turkey Mixture
In a large mixing bowl, combine the can of cream of mushroom soup, cream of chicken soup, sour cream, and milk. Stir until smooth and creamy—that’s your delicious sauce base. Then add the chopped green pepper and turkey, folding everything gently together so the turkey is nicely coated but still chunky and tender.
Step 3: Combine Spaghetti and Sauce
Once your creamy turkey mixture is ready, fold in the cooked spaghetti noodles until they’re fully coated with that luscious sauce. Make sure you don’t overmix or the noodles might break apart too much, but you want that creaminess to reach every bite.
Step 4: Bake and Top with Cheese
Transfer everything into a greased 13×9-inch baking dish, then sprinkle the grated sharp cheddar cheese evenly across the top. Cover tightly with foil to keep it moist as it bakes. Bake at 350°F for about 30 minutes or until the cheese is melted, bubbly, and starting to turn golden around the edges. If you want a more browned top, uncover in the last 5 minutes and watch carefully.
Pro Tips for Making Creamy Turkey Tetrazzini Casserole Recipe
- Don’t Overcook Your Pasta: Spaghetti cooks a bit more in the oven, so al dente is best to keep the texture perfect.
- Use Freshly Grated Cheese: It melts smoother and creates that rich gooey top we all love.
- Cover While Baking: Keeping foil on prevents drying out and keeps the casserole creamy inside.
- Let It Rest Before Serving: I usually let it cool for 5-10 minutes so the sauce thickens and slices cleanly.
How to Serve Creamy Turkey Tetrazzini Casserole Recipe
Garnishes
I love topping this casserole with a sprinkle of fresh parsley or chives—it adds a fresh, vibrant pop that complements the creamy richness perfectly. A little cracked black pepper on top right before serving also helps brighten the flavors.
Side Dishes
To round out the meal, I usually serve this with a crisp green salad tossed in a tangy vinaigrette and some roasted or steamed veggies like broccoli or green beans. A light side balances the richness wonderfully.
Creative Ways to Present
For special occasions, I’ve baked this in individual ramekins to make personalized servings that feel a bit fancy. It’s also fun to sprinkle toasted breadcrumbs over the cheese for a crunchy topping twist that everyone enjoys.
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered in the fridge and find the casserole stays creamy and moist for up to 3 days. It’s a lifesaver for quick lunches or dinner next day with zero extra effort.
Freezing
This casserole freezes really well—just cover tightly with foil then plastic wrap before freezing. To enjoy later, thaw overnight in the fridge and then reheat in the oven to retain that cozy texture.
Reheating
I prefer reheating in the oven at 350°F covered with foil to avoid drying out. Microwaving works for a quick fix but tends to make it a bit watery, so I recommend adding a few extra minutes if reheating from frozen to warm evenly.
FAQs
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Can I use leftover chicken instead of turkey?
Absolutely! Leftover chicken works just as well in this recipe, giving you that same comforting creamy casserole, perfect for using up poultry leftovers.
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Is it better to use fresh cooked turkey or deli turkey meat?
Freshly cooked or leftover roasted turkey is best because it retains moisture and flavor better; deli turkey can be used in a pinch but tends to be drier and less flavorful in casseroles.
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Can I make this gluten-free?
Yes! Use gluten-free pasta and make sure your cream soups are gluten-free or substitute with homemade alternatives to keep this recipe safe and delicious.
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How do I prevent the casserole from drying out?
Covering the casserole tightly with foil while baking locks in moisture and prevents drying. Also, don’t overbake—30 minutes is usually enough for hot, bubbly results.
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Can I prepare this recipe ahead of time?
Yes! You can assemble the casserole up to a day in advance and keep it covered in the fridge, then bake fresh when ready to serve for best texture and flavor.
Final Thoughts
This Creamy Turkey Tetrazzini Casserole Recipe holds a special place in my heart because it’s reliable, tasty, and reminds me of cozy family dinners around the table. I love how it transforms simple leftovers into something everyone gets excited for. I truly hope you give it a try and find yourself loving it just as much as I do—it’s one of those easy, comforting dishes you’ll want to keep in your recipe rotation for years to come!
Print
Creamy Turkey Tetrazzini Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
Turkey Tetrazzini is a creamy, comforting pasta casserole perfect for using up leftover holiday turkey. This easy-to-make dish combines cooked spaghetti with tender turkey, green peppers, creamy soups, sour cream, and milk, all topped with sharp cheddar cheese and baked until bubbly and golden.
Ingredients
Main Ingredients
- 12 oz Spaghetti (cooked)
- 1 Green Pepper (chopped)
- 2 lbs Turkey (chopped or shredded)
- 10 1/2 oz Cream of Mushroom Soup (1 can)
- 10 1/2 oz Cream of Chicken Soup (1 can)
- 1 cup Sour Cream
- 1 cup Milk
- 2 cups Sharp Cheddar Cheese (grated)
Instructions
- Preheat oven: Heat oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Combine soups and liquids: In a large bowl, combine the cream of mushroom soup, cream of chicken soup, milk, and sour cream, stirring until smooth.
- Add vegetables and turkey: Mix in the chopped green pepper and chopped or shredded turkey into the soup mixture, stirring well to evenly distribute the ingredients.
- Incorporate cooked spaghetti: Add the cooked spaghetti noodles to the bowl and gently stir everything together until well combined.
- Transfer to baking dish: Pour the mixture into a 13×9 inch baking pan, spreading it out evenly.
- Top with cheese: Sprinkle the grated sharp cheddar cheese evenly over the top of the casserole.
- Cover and bake: Cover the pan tightly with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes, or until the cheese is melted and the dish is bubbly.
Notes
- This recipe is a fantastic way to repurpose leftover holiday turkey into a satisfying dinner.
- The combination of cream of mushroom and cream of chicken soups creates a rich and creamy base.
- For added flavor, consider sprinkling with fresh herbs like parsley or thyme before baking.
- You can substitute milk with a low-fat option to reduce calories.
- Ensure spaghetti is well-cooked but not mushy for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 344 kcal
- Sugar: 3 g
- Sodium: 459 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 73 mg