Turkey Tetrazzini

A creamy and comforting pasta casserole made with turkey, mushrooms, and cheese.

Ingredients

• 12 oz spaghetti or linguine
• 3 cups cooked turkey (shredded or diced)
• 2 cups sliced mushrooms
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken or turkey broth
• 1 cup heavy cream or milk
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• ½ cup breadcrumbs (optional)
• Fresh parsley (for garnish)
• 

Instructions

1. Cook the Pasta

• Boil the spaghetti or linguine in salted water according to package instructions. Drain and set aside.

2. Sauté the Vegetables

• In a large skillet, melt butter over medium heat. Add the onions and garlic; sauté until translucent.
• Add mushrooms and cook until softened, about 5 minutes.

3. Make the Sauce

• Sprinkle flour over the vegetables and stir until coated. Cook for 1-2 minutes to remove the raw flour taste.
• Gradually whisk in the chicken broth and heavy cream, stirring continuously until the mixture thickens.
• Stir in nutmeg, salt, pepper, and ½ cup Parmesan cheese.

4. Combine and Assemble

• Preheat your oven to 375°F (190°C).
• In a large bowl, combine the cooked pasta, turkey, and sauce. Mix until well coated.
• Transfer the mixture to a greased 9×13-inch baking dish. Top with cheddar cheese and breadcrumbs if desired.

5. Bake

• Bake uncovered for 25-30 minutes, or until bubbly and golden on top.

6. Garnish and Serve

• Sprinkle fresh parsley on top before serving. Enjoy!