Go Back
Homemade Creamy Mushroom Turkey Tetrazzini Bake photo

Creamy Mushroom Turkey Tetrazzini Bake

This Creamy Mushroom Turkey Tetrazzini Bake is a comforting, hearty casserole perfect for family dinners. Creamy, savory, and topped with a crispy golden crust!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Baking dish (9x13 inches recommended)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cheese grater

Method
 

Make Creamy Mushroom Turkey Tetrazzini Bake: A Simple Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.