Turkey Tetrazzini Mushrooms Peas Casserole (Print Version)
Baked pasta featuring tender turkey, mushrooms, and peas in a savory creamy sauce.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti or fettuccine
→ Turkey & Vegetables
02 - 2 cups cooked turkey breast, shredded or cubed
03 - 9 oz cremini or white mushrooms, sliced
04 - 1 cup frozen peas, thawed
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
→ Sauce
07 - 4 tbsp unsalted butter
08 - 4 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1 cup chicken or turkey broth
11 - 1/2 cup heavy cream
12 - 1/2 tsp freshly ground black pepper
13 - 1/2 tsp salt
14 - 1/4 tsp ground nutmeg
→ Cheese & Topping
15 - 1 cup grated Parmesan cheese, divided
16 - 1 cup shredded mozzarella cheese
17 - 1/2 cup panko breadcrumbs
18 - 2 tbsp unsalted butter, melted
19 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F and grease a 9x13 inch casserole dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt 2 tbsp butter in a skillet over medium heat. Add onions and cook for 2 minutes. Add mushrooms and cook until golden, about 6 minutes. Stir in garlic and cook for 1 minute. Remove from heat.
04 - Melt remaining 2 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and broth until smooth. Simmer for 3–4 minutes until thickened. Stir in cream, salt, pepper, nutmeg, and 1/2 cup Parmesan until melted.
05 - Combine pasta, turkey, mushroom mixture, peas, mozzarella, and sauce in a large bowl. Toss gently to coat evenly.
06 - Transfer mixture to the prepared dish and sprinkle with remaining 1/2 cup Parmesan.
07 - Mix panko breadcrumbs with melted butter and sprinkle evenly over the casserole.
08 - Bake for 25–30 minutes until bubbly and golden. Let rest for 10 minutes before serving. Garnish with parsley.
# Expert Tips:
01 -
- It transforms turkey scraps into something elegant enough for company, yet casual enough for a weeknight dinner.
- The golden, buttery topping gives way to silky pasta and tender mushrooms—comfort food that feels a little bit fancy.
- Everything comes together in one casserole dish, which means less cleanup and more time enjoying what's actually on your plate.
02 -
- Don't cook the pasta all the way to al dente—it will continue cooking in the oven and go soft if you're not careful.
- The nutmeg is not optional, no matter how skeptical you feel; it's what makes the sauce taste sophisticated rather than flat.
- If your sauce looks too thick when you first make it, it will tighten up more as it bakes, so err on the side of slightly loose.
03 -
- Toast your panko in a dry skillet for 2-3 minutes before mixing with butter—it browns more evenly and tastes richer.
- Save a cup of the pasta cooking water and add a splash to your casserole if the mixture seems too dry before baking; it will loosen slightly as the pasta absorbs moisture.