Turkey Tetrazzini Mushrooms Peas

The first time I made tetrazzini was out of pure necessity—Thanksgiving leftovers piling up in the fridge and a sudden dinner party invitation I couldn't refuse. I remembered my grandmother mentioning something about transforming turkey into something golden and comforting, and that's when it clicked: this creamy, cheesy pasta bake that tastes like someone's been in the kitchen all day, when really it takes less than an hour. It's become my secret weapon ever since.

I made this for a weeknight dinner when my sister was going through a rough patch, and watching her face light up as she took that first bite reminded me that food does something beyond filling your stomach. She asked for the recipe before she'd even finished her plate, which is how I knew I'd nailed it.

Ingredients

• Spaghetti or linguine (340 g / 12 oz): Al dente pasta absorbs the sauce without turning mushy—don't skip the bite, it's crucial.
• Unsalted butter (4 tbsp): Your roux base needs good butter to build a silky sauce.
• Yellow onion (1 medium): Finely chopped onions disappear into the sauce and sweeten it slightly as they cook.
• Garlic (3 cloves): Minced fresh garlic prevents any harsh bites and lets the mushrooms shine.
• Cremini or white mushrooms (250 g / 9 oz): Sliced thin so they release their moisture and turn golden—this is where umami happens.
• All-purpose flour (4 tbsp): Your thickener; whisk it into the butter before adding liquids to avoid lumps.
• Whole milk (720 ml / 3 cups): The base of your sauce, rich and neutral.
• Chicken or turkey broth (120 ml / 1/2 cup): Adds depth and keeps the sauce from becoming one-note creamy.
• Heavy cream (120 ml / 1/2 cup): The luxury ingredient that makes the sauce velvet.
• Kosher salt, black pepper, ground nutmeg: Season confidently—the nutmeg is barely there but transforms everything.
• Cooked turkey (400 g / 3 cups): Shredded or diced, it tucks into the pasta without disappearing.
• Frozen peas (180 g / 1 cup): Don't thaw these until you add them; they'll hold their color and bite.
• Parmesan cheese (70 g / 3/4 cup): Grated fresh if possible—it melts smoother and tastes cleaner.
• Shredded mozzarella cheese (120 g / 1 cup): The stretchy, melty component that binds everything together.
• Fresh parsley (2 tbsp): Chopped just before using so it stays bright green.
• Panko breadcrumbs (60 g / 1 cup): Mixed with butter and Parmesan for that golden, crispy topping.

Instructions

Heat your oven and prepare:

Set the oven to 190°C (375°F) and grease your 23x33 cm baking dish so nothing sticks. This is also the moment to gather everything—mise en place makes the cooking part feel less frantic.

Cook the pasta:

Bring a pot of salted water to a rolling boil and cook your pasta just until al dente, usually a minute or two under the package time. Drain it well but don't rinse it; the starch helps the sauce cling.

Build your flavor base:

Melt butter in a large skillet over medium heat, then add your chopped onion and let it soften for about 3 minutes until it smells sweet. Add minced garlic and mushroom slices, then sauté for 6–8 minutes, stirring occasionally, until the mushrooms turn golden and release their liquid.

Make the roux:

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes so it coats everything evenly. You're cooking out the raw flour taste and building the thickening base for your sauce.

Create the sauce:

Gradually whisk in the milk, broth, and cream, pouring slowly and stirring to keep lumps from forming. Once it's all in, bring it to a gentle simmer, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 minutes.

Season and pull together:

Remove the pan from heat and taste, then season with salt, pepper, and just a hint of nutmeg—it should make you stop and wonder what that warm note is. Stir in the turkey, thawed peas, both cheeses, parsley, and cooked pasta until every strand of pasta is coated and everything feels cohesive.

Transfer to the baking dish:

Pour the entire mixture into your prepared dish and spread it out evenly. It'll look generous and creamy, which is exactly right.

Add the golden topping:

In a small bowl, toss together the panko, melted butter, and Parmesan until the breadcrumbs look like wet sand. Scatter it across the top in an even layer, pressing gently so it doesn't blow off during baking.

Bake until golden:

Bake uncovered for 25–30 minutes until the topping is deep golden and you can see the filling bubbling at the edges. The aroma at this point is almost unbearable in the best way.

Rest before serving:

Let the casserole sit for 10 minutes so it sets slightly and is easier to serve. This also gives everyone time to gather around the table.

Pin it

There's a moment, right after the tetrazzini comes out of the oven and the kitchen fills with that golden, buttery aroma, when everyone stops whatever they're doing and migrates to the kitchen. That's when I know the recipe has worked.

Customizing Your Tetrazzini

This recipe is forgiving and loves substitutions. Swap the turkey for shredded rotisserie chicken if that's what you have, or use a mix of both. Some people add a splash of dry sherry or white wine to the sauce for complexity, and honestly, those people are onto something—it adds a subtle brightness that makes everyone wonder what you did differently.

Making It Your Own

I've experimented with adding fresh thyme between the sauce and pasta layers, or sometimes a whisper of truffle oil drizzled into the finished dish. You could stir in sun-dried tomatoes, swap half the mozzarella for sharp cheddar, or add sautéed spinach for color and nutrition. The structure is solid enough that your additions will feel natural, not awkward.

Serving and Storage

Tetrazzini is naturally a crowd-pleaser that reheats beautifully, making it perfect for meal prep or cooking ahead for gatherings. Cover leftovers and refrigerate for up to three days; reheat gently in a 160°C (320°F) oven for about 15 minutes so the top doesn't burn before the insides warm through.

• For a crispier, more dramatic topping, broil the finished casserole for 2–3 minutes just before serving.
• Garnish with extra fresh parsley right before bringing it to the table so it looks fresh and vibrant.
• Leftover tetrazzini makes an unexpectedly wonderful next-day lunch straight from the fridge if you're into cold pasta dishes.

Pin it

This dish has taught me that the best recipes aren't the ones in fancy cookbooks—they're the ones that show up when you need them most, turning scraps and time into something that brings people together. Make it for someone you love.

Common Recipe Questions

→ Can I substitute chicken for turkey in this dish?

Yes, rotisserie chicken works well as a substitute, providing a similar texture and flavor profile.

→ What type of pasta is best for this bake?

Spaghetti or linguine are recommended as they hold the creamy sauce nicely and bake evenly.

→ How can I make the topping crispier?

After baking, broil the casserole for 2–3 minutes to achieve a crispier, golden breadcrumb topping.

→ Is there an option for gluten-free preparation?

Use gluten-free pasta and flour to adapt the dish for gluten-free diets without sacrificing texture.

→ Can I add extra flavor to the sauce?

Adding a splash of dry sherry or white wine enhances the sauce with subtle depth and complexity.

→ What cheese varieties are used in this bake?

Parmesan and shredded mozzarella cheese create a rich, creamy, and slightly golden topping.