Turkey Tetrazzini is an easy, creamy pasta casserole that turns leftover turkey into a completely different family dinner. Tender linguine is tossed with turkey and a simple sauce made with cream of celery soup, sour cream, chicken broth, and seasonings, then topped with mozzarella and Parmesan cheese.
This is one of our favorite ways to use Thanksgiving leftovers because it is simple, filling, and easy to put together with ingredients we usually have on hand. It is also great for making ahead, so you can assemble the casserole earlier, refrigerate it, and bake it when you are ready for dinner. The creamy sauce keeps the pasta from drying out, while the cheesy topping gets hot and bubbly in the oven.
If you have leftover turkey to use, try our Turkey Soup, Turkey Sandwich, Turkey Pot Pie, and Turkey Sliders.
Why You’ll Love It + Why It Works:
- Great for Leftovers. This casserole turns leftover Thanksgiving turkey into a completely different dinner the family will actually look forward to.
- Easy Creamy Sauce. Cream soup, sour cream, broth, and butter make a simple sauce without needing to cook a separate roux.
- Al Dente Pasta Holds Up Better. Slightly firm linguine finishes cooking in the oven without becoming too soft.
- Cheesy + Filling. Mozzarella and Parmesan give the casserole a bubbly, cheesy topping while the turkey and pasta make it a filling family dinner.
Turkey Tetrazzini Ingredients
- Linguine (16 ounces): Creates the hearty pasta base and holds onto all of the creamy sauce. Spaghetti or another long pasta can work in a pinch.
- Cooked turkey (3 cups): Adds hearty protein and makes this casserole a great way to use leftover turkey. Both white and dark meat work well.
- Butter, melted (½ cup): Adds richness to the creamy mixture and helps give the casserole its satisfying flavor.
- Cream of celery (2 10.5-ounce cans): Forms the base of the easy creamy sauce. You can use cream of chicken instead if that is what you have on hand.
- Sour cream (2 cups): Adds creaminess and a little tang that keeps the sauce from tasting flat.
- Garlic salt, with parsley flakes (1 teaspoon): Seasons the casserole with garlic and salt while the parsley flakes add a little extra color and flavor.
- Pepper (½ teaspoon): Adds mild seasoning and brings out the savory flavors in the sauce.
- Chicken broth (1 cup): Loosens the creamy mixture and adds extra savory flavor.
- Parmesan cheese (2 tablespoons): Adds salty, nutty flavor to the cheesy topping.
- Mozzarella cheese (2 cups): Melts into a golden, bubbly topping that makes the casserole extra cheesy.
- Italian bread crumbs (¼ cup): Adds an optional crisp topping for a little extra texture.
How to Make Turkey Tetrazzini
PREP. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
PASTA. Cook 16 ounces linguine according to package directions just until al dente. Drain and set aside. The pasta will continue cooking in the oven, so avoid overcooking it.
SAUCE. Meanwhile, in a large bowl, combine 3 cups chopped turkey, ½ cup melted butter, 2 (10.5-ounce) cans cream of celery soup, 2 cups sour cream, 1 teaspoon garlic salt, ½ teaspoon pepper, and 1 cup chicken broth. Stir in noodles until well combined.
BAKE. Pour into the prepared baking dish. Sprinkle Parmesan, mozzarella, and Italian breadcrumbs over the top, if using. Bake for 36 to 42 minutes, until the casserole is hot and bubbly and the cheese is melted. If using breadcrumbs, bake until the topping is lightly golden.
Kristyn’s Recipe Tips
- Cook the Pasta Al Dente. Slightly firm linguine holds up better because it continues cooking in the oven.
- Keep It Saucy. The pasta absorbs sauce as it bakes, so the mixture should look creamy before it goes into the oven. Add a small splash of chicken broth if it seems dry.
- Use White + Dark Meat. A combination of both keeps the casserole flavorful and is a great way to use whatever turkey is left after Thanksgiving.
- Watch the Cheese. If the top starts browning too quickly, loosely cover the casserole with foil for the rest of the baking time.
- Let It Rest. Give the casserole 5 to 10 minutes after baking so the creamy sauce can settle before serving.
- Switch It Up. Add peas, mushrooms, or broccoli, or substitute cooked chicken when you do not have leftover turkey.
- Make It Ahead. Assemble the casserole ahead of time, cover, and refrigerate before baking. Add a few extra minutes to the bake time if it goes into the oven cold.
Turkey Tetrazzini Recipe
Equipment
Ingredients
- 16 ounces linguine, cooked
- 3 cups chopped cooked turkey
- ½ cup butter, melted
- 2 (10.5-ounce) cans cream of celery, (or cream of chicken)
- 2 cups sour cream
- 1 teaspoon garlic salt (with parsley flakes)
- ½ teaspoon pepper
- 1 cup chicken broth
- 2 tablespoon grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- ¼ cup Italian bread crumbs, (optional)
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish and set aside.
- Cook 16 ounces linguine according to package directions just until al dente. Drain and set aside. The pasta will continue cooking in the oven, so avoid overcooking it.
- Meanwhile, in a large bowl, combine chopped turkey, melted butter, cream of celery soup, sour cream, garlic salt, pepper, and chicken broth. Stir in noodles until well combined.
- Pour into the prepared baking dish. Sprinkle Parmesan, mozzarella, and Italian breadcrumbs over the top, if using. Bake for 36 to 42 minutes, until the casserole is hot and bubbly and the cheese is melted. If using breadcrumbs, bake until the topping is lightly golden.
Notes
- Cook the linguine just until al dente because it will continue cooking in the oven.
- A combination of white and dark turkey meat works especially well and keeps the casserole moist and flavorful.
- If the cheese starts browning too quickly, loosely cover the casserole with foil for the rest of the baking time.
- Give the casserole about 5 to 10 minutes to rest after baking so the creamy sauce can settle before serving.
Nutrition
Recipe FAQ
Store leftover turkey tetrazzini casserole in an airtight container in the refrigerator for about 3 days. The easiest way to reheat the leftovers is in the microwave. It can be reheated on the stovetop, over medium heat, or in the oven.
Freeze individual portions for 1 to 2 months. Thaw in the refrigerator, then reheat gently. Add a splash of milk or cream if the sauce seems dry or separated.
Yes! Assemble the casserole ahead of time, cover, and refrigerate before baking. Add a few extra minutes to the bake time if it goes into the oven cold.
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This recipe was first shared March 2018.
Wow! So yummy! I will definitely make this again.
I’m happy to hear you liked it enough to make it again. Thanks for commenting!
I made this for supper tonight and everyone loved it including me.
It wasn’t dry. There was plenty of sauce for me and my friends to dunk the garlic bread that I made into this glorious sauce.
This recipe will be made at least once a week.
The dish was delicious. I followed the recipe except I made a cream based sauce in lieu of the canned cream soup. It made enough for 6+ generous servings.
I’m sure the homemade sauce was incredible! I’m happy you enjoyed the recipe.
Super easy to make, rich, freezes well, lots of positives comments—would make again!
Can you use ground turkey? I don’t have any sliceable breast on hand since we are outside the holiday seasons. If so, how much should you use?
You could try using ground turkey! The recipe calls for 3 cups of cooked turkey, so you could use about the same. I’d say about 1.5 lbs of raw ground turkey. You’ll have to let us know how you enjoy it with the ground turkey.
Simple, but I would use less liquid next time.
I always make this with cooked chicked and I saute onions, red, yellow, orange peppers and garlic in butter and add it for color. So delicious.
Really yummy, used cream of chicken with herbs and cream of celery, added mushrooms. Subbed penne, perfect for leftover turkey when you’re really tired of eating tùrkey.