If you’re searching for a comforting, hearty dish that brings the whole family to the table, look no further than this Creamy Mushroom Turkey Tetrazzini Bake. It’s a luscious blend of tender turkey, earthy mushrooms, and a velvety cream sauce all baked to bubbly, golden perfection. This casserole is the kind of meal that feels like a warm hug on a plate—perfect for weeknight dinners or cozy weekend gatherings. Plus, it’s a fantastic way to repurpose cooked turkey in a way that’s anything but boring.
Why It’s Crowd-Pleasing
This Creamy Mushroom Turkey Tetrazzini Bake has all the elements that make a dish unforgettable. The combination of creamy sauce, savory turkey, and mushrooms creates layers of flavor that keep everyone coming back for seconds. Plus, the addition of peas adds a pop of color and sweetness that balances the richness beautifully. It’s a one-dish wonder that’s easy to serve and even easier to love. Whether you’re feeding picky eaters or hosting a casual dinner party, this bake hits the mark every time.
Gather These Ingredients
- 8 ounces spaghetti – the perfect pasta base to soak up that creamy sauce
- 1 tablespoon olive oil – for sautéing your veggies and turkey
- 1 pound turkey breast, cooked and shredded – lean protein that adds substance
- 8 ounces mushrooms, sliced – adds earthiness and depth
- 1 medium onion, chopped – for a sweet, aromatic foundation
- 2 cloves garlic, minced – brightens the flavor profile
- 1 cup frozen peas – brings a touch of sweetness and vibrant color
- 1 cup chicken broth – to build a flavorful sauce
- 1 cup heavy cream – for that rich, creamy texture
- 1 teaspoon dried thyme – adds subtle herbal notes
- 1 teaspoon dried basil – complements the mushrooms beautifully
- Salt and pepper to taste – essential seasoning
- 1 cup shredded mozzarella cheese – melty, gooey topping
- 1/2 cup grated Parmesan cheese – adds sharp, nutty flavor
- 1/2 cup breadcrumbs – for a crispy, golden crust
- 1 tablespoon melted butter – to mix with breadcrumbs for extra crunch
Prep & Cook Tools
- Large pot – for boiling spaghetti
- Large skillet – to sauté mushrooms, onions, and garlic
- Mixing bowl – to combine ingredients
- Baking dish (9×13 inches recommended) – for assembling and baking the casserole
- Wooden spoon or spatula – for stirring
- Measuring cups and spoons – to ensure perfect proportions
- Cheese grater – if shredding your own mozzarella and Parmesan
Make Creamy Mushroom Turkey Tetrazzini Bake: A Simple Method
Step 1: Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside, giving it a quick drizzle of olive oil to keep the noodles from sticking.
Step 2: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
Step 3: Prepare the Creamy Sauce
Pour the chicken broth into the skillet with the vegetables and bring to a gentle simmer. Stir in the heavy cream, dried thyme, dried basil, salt, and pepper. Let the sauce thicken slightly, about 3-5 minutes.
Step 4: Combine Turkey and Peas
Add the shredded turkey and frozen peas to the skillet. Stir everything together until the peas are warmed through and the turkey is evenly coated with the sauce.
Step 5: Assemble the Bake
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked spaghetti and the creamy turkey-mushroom sauce. Toss gently to mix. Transfer this mixture into your greased baking dish.
Step 6: Top and Bake
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the mozzarella and Parmesan cheeses evenly over the pasta, then top with the breadcrumb mixture. Bake uncovered for 25-30 minutes until the top is golden and bubbly.
Step 7: Serve and Enjoy
Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to portion out. Grab your favorite side salad or steamed veggies, and dig in!
Smart Substitutions
- Turkey breast: Use cooked chicken breast or leftover rotisserie chicken if turkey isn’t available.
- Mushrooms: Swap for cremini, shiitake, or portobello for a different flavor profile.
- Heavy cream: Replace with full-fat coconut milk or a mix of milk and cream cheese for a lighter option.
- Spaghetti: Try penne, fettuccine, or gluten-free pasta to suit your preference.
- Breadcrumbs: Use crushed crackers or panko breadcrumbs for extra crunch.
Mistakes Even Pros Make
- Overcooking the pasta: It should be al dente since it will cook further in the oven.
- Skipping seasoning: The sauce needs enough salt and pepper to prevent blandness.
- Not draining mushrooms well: Excess moisture can make the bake soggy.
- Using low-fat cream substitutes that don’t thicken properly: This affects the sauce texture.
Keep It Fresh: Storage Guide
Allow your Creamy Mushroom Turkey Tetrazzini Bake to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes. You can also microwave individual portions, but the oven helps maintain that crispy topping.
If you want to freeze it, assemble the bake but don’t add the breadcrumb topping. Wrap tightly with plastic wrap and foil, then freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator, add the breadcrumb topping, and bake as directed.
Ask the Chef
Can I use ground turkey instead of shredded turkey breast?
Absolutely! Brown the ground turkey in the skillet before adding the vegetables and proceed with the recipe. It will offer a slightly different texture but remain delicious and hearty.
Is there a lighter way to make this bake?
Yes, you can substitute half-and-half or whole milk for the heavy cream and reduce the cheese slightly. Just keep in mind the sauce won’t be quite as rich and creamy, but it will still be tasty.
How do I make this dish ahead of time?
Prepare the entire bake up to the point of adding the breadcrumb topping. Cover and refrigerate for up to 24 hours. When ready, add the topping and bake. This helps save time on busy days.
Can I add other vegetables to this recipe?
Definitely! Chopped bell peppers, spinach, or carrots can be added when sautéing the onions and mushrooms. Just adjust cooking times slightly to ensure veggies are tender.
See You at the Table
This Creamy Mushroom Turkey Tetrazzini Bake is a true crowd-pleaser that combines comfort and elegance in one satisfying dish. With its creamy sauce, tender turkey, and crispy topping, it’s sure to become a family favorite. Give it a try, gather your loved ones, and enjoy every delicious bite together. Happy cooking!
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Creamy Mushroom Turkey Tetrazzini Bake
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain and set aside, giving it a quick drizzle of olive oil to keep the noodles from sticking.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes, until the mushrooms release their moisture and begin to brown.
- Pour the chicken broth into the skillet with the vegetables and bring to a gentle simmer. Stir in the heavy cream, dried thyme, dried basil, salt, and pepper. Let the sauce thicken slightly, about 3-5 minutes.
- Add the shredded turkey and frozen peas to the skillet. Stir everything together until the peas are warmed through and the turkey is evenly coated with the sauce.
- Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the cooked spaghetti and the creamy turkey-mushroom sauce. Toss gently to mix. Transfer this mixture into your greased baking dish.
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle the mozzarella and Parmesan cheeses evenly over the pasta, then top with the breadcrumb mixture. Bake uncovered for 25-30 minutes until the top is golden and bubbly.
- Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly, making it easier to portion out. Grab your favorite side salad or steamed veggies, and dig in!
Notes
- Ensure pasta is cooked al dente as it will cook further in the oven to prevent sogginess.
- Season the sauce well with salt and pepper to avoid blandness.
- Drain mushrooms thoroughly to reduce excess moisture and keep the bake from becoming soggy.
- Leftovers can be refrigerated for up to 4 days or frozen (without breadcrumb topping) for up to 3 months.
- For a lighter version, substitute half-and-half or milk for heavy cream and reduce cheese amounts.
