Easy Turkey Tetrazzini
Print Recipe
0 from 0 votes

Easy Turkey Tetrazzini

A breadcrumb topping goes perfectly with this light casserole, which combines turkey, noodles, peas, and mushrooms.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings: 12


  • 1 cup shredded Parmesan
  • 1 cup panko┬ábread crumbs
  • 8 Tbsp. butter melted, divided
  • 2 Tbsp. minced fresh parsley
  • Minced zest of 1 lemon
  • 1 teaspoon salt plus more for seasoning
  • 1 cup onion chopped
  • 2 cups Baby Portabella mushrooms sliced
  • 3 cups cooked turkey cut into 1-inch cubes
  • 12 oz. frozen peas thawed, drained
  • 4 cups homemade or low-sodium canned chicken stock
  • 6 Tbsp. all-purpose flour
  • 2 teaspoons freshly squeezed lemon juice
  • 2 cups sharp cheddar cheese I use Tillamook
  • 2 Tbsp. fresh thyme or 2 tsp. dried
  • Ground pepper
  • 16 oz. Fusilli pasta or your favorite noodles, I use DeLallo


  • Preheat oven to 425 degrees. In a bowl, combine breadcrumbs, parmesan cheese, parsley, lemon, and 3 Tbsp. butter. Season with salt; set aside.
  • In a medium saucepan over medium-high heat, toss 1 Tbsp. butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas.
  • In same pan, whisk stock, remaining 4 Tbsp. butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and cheddar cheese. Season with salt and pepper.
  • Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 25 minutes. Serve warm.