Turkey Tetrazzini Mushrooms Peas (Printable)
Comforting creamy pasta bake with turkey, mushrooms, peas, and golden cheese topping.
# What You’ll Need:
→ Pasta
01 - 12 oz spaghetti or linguine
→ Sauce
02 - 4 tbsp unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 9 oz cremini or white mushrooms, sliced
06 - 4 tbsp all-purpose flour
07 - 3 cups whole milk
08 - 1/2 cup chicken or turkey broth
09 - 1/2 cup heavy cream
10 - 1/2 tsp kosher salt
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg
→ Main Filling
13 - 3 cups cooked turkey, shredded or diced
14 - 1 cup frozen peas, thawed
15 - 3/4 cup grated Parmesan cheese
16 - 1 cup shredded mozzarella cheese
17 - 2 tbsp chopped fresh parsley
→ Topping
18 - 1 cup panko breadcrumbs
19 - 2 tbsp melted butter
20 - 2 tbsp grated Parmesan cheese
# How-To Steps:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, melt butter. Add onion and cook until softened, about 3 minutes. Add garlic and mushrooms; sauté until mushrooms are golden and moisture evaporates, about 6–8 minutes.
04 - Sprinkle flour over vegetables and stir continuously for 1–2 minutes to form a roux.
05 - Gradually whisk in milk, broth, and cream. Bring to a gentle simmer, stirring constantly until sauce thickens, about 5 minutes. Season with salt, pepper, and nutmeg.
06 - Remove from heat. Stir in turkey, peas, Parmesan, mozzarella, parsley, and cooked pasta until evenly combined.
07 - Transfer mixture to the prepared baking dish.
08 - In a small bowl, combine panko, melted butter, and Parmesan cheese. Sprinkle evenly over the casserole.
09 - Bake uncovered for 25–30 minutes until topping is golden and filling is bubbling.
10 - Allow to rest for 10 minutes before serving. Garnish with additional parsley if desired.
# Expert Advice:
01 -
- It turns modest leftover turkey into something so elegant your guests won't believe you didn't plan it.
- The creamy sauce with earthy mushrooms makes this feel indulgent without demanding fancy ingredients.
- One dish, no sides needed—it's that kind of complete, satisfying meal.
02 -
- Don't skip cooking the mushrooms until they're golden—this is where the umami develops and the liquid evaporates so your sauce doesn't end up watery.
- Whisk the flour into the fat slowly before adding liquids, and add the liquids gradually while whisking—this prevents every lumpy sauce disaster.
- Cook your pasta just under al dente because it'll soften slightly in the oven; overcooked pasta turns the dish mushy and sad.
03 -
- Don't rush the mushroom step—giving them time to release and reabsorb their moisture is where the depth of flavor lives.
- If your sauce looks too thin after simmering, mix a tablespoon of cornstarch with cold water and whisk it in while simmering—it'll tighten right up.