Leftover Turkey Tetrazzini (No Canned Soup!)

If you’re staring at a fridge full of leftover turkey, this turkey tetrazzini is the cozy, cheesy casserole that will have everyone excited about leftovers. Tender spaghetti and turkey bake in a creamy mushroom sauce under a bubbly, golden layer of cheese. It’s pure comfort food, with no canned soup required.

Turkey tetrazzini is a classic baked pasta casserole made with spaghetti, turkey, mushrooms, and a creamy, cheesy sauce. Many versions rely on a can of cream of mushroom soup, but this homemade turkey tetrazzini builds the sauce from scratch with sautéed mushrooms, onion, garlic, and broth. This easy turkey tetrazzini still comes together in about 45 minutes. It’s one of my favorite ways to use up Thanksgiving leftovers.

As a dietitian, my favorite part of this recipe is the sauce. Instead of cream cheese or heavy cream, I blend cottage cheese until it’s completely smooth and stir it into the sauce for a rich, creamy texture. Along with the turkey and mozzarella, it helps give each serving 43 grams of protein. You’d never know it’s there, but it makes this casserole extra satisfying.

If you still have turkey to use up, I have plenty more ideas. My white turkey chili is cozy and ready in 30 minutes, and these turkey enchiladas are a family favorite. For an easy lunch, try my leftover turkey salad, or make a batch of cranberry turkey stuffing balls for a fun appetizer.

What Does Turkey Tetrazzini Taste Like?

Turkey tetrazzini is creamy, cheesy, and savory, with tender spaghetti coated in a rich mushroom sauce. The mushrooms and onion add earthy, savory depth, while garlic and Italian seasoning keep it flavorful. The top bakes into a bubbly layer of mozzarella and Parmesan. The cottage cheese melts right into the sauce, so you won’t taste it on its own.

Why You Will Love Leftover Turkey Tetrazzini

• High in protein. Each serving has 43 grams of protein, thanks to the turkey, cottage cheese, and mozzarella.
• No canned soup. The creamy mushroom sauce is made from scratch.
• Perfect for leftovers. It’s an easy way to use up leftover turkey, or shredded chicken any time of year.
• Make-ahead friendly. This turkey tetrazzini recipe can be assembled up to 2 days ahead or frozen before baking.
• Budget-friendly. The whole casserole costs about $12.11, or $2.01 per serving.

Ingredients Needed

The main ingredients for a turkey noodle casserole like this one are pasta, cooked turkey, a creamy sauce, and cheese. Here’s everything you’ll need:

• Spaghetti noodles: Classic tetrazzini uses spaghetti, which holds the creamy sauce well.
• Unsalted butter: This is for sautéing the veggies and building the sauce.
• Mushrooms, onion, and garlic: They give the sauce its savory, earthy flavor.
• All-purpose flour: It thickens the sauce.
• Low-sodium chicken broth and milk: Any milk works. I used 2%.
• Cottage cheese: Blended until smooth, it makes the sauce creamy and adds protein.
• Mozzarella and Parmesan: They melt into the sauce and form a golden, cheesy top.
• Seasonings: Italian seasoning, salt, and black pepper.
• Shredded turkey: Leftover roast turkey is perfect here.
• Fresh parsley: It makes a fresh garnish and gives it a pop of green!

Substitutions

• Use chicken: Swap in the same amount of shredded chicken to make chicken tetrazzini.
• Use any milk: Whatever milk you have on hand works in the sauce.

How to Make Turkey Tetrazzini

• Step 1: Prep the oven. Heat the oven to 350°F and grease a 9×13 baking dish.
• Step 2: Cook the pasta. Boil the spaghetti according to the package directions, then drain it and set it aside.
• Step 3: Sauté the veggies. Melt the butter in a large skillet over medium heat. Cook the mushrooms and onion until the mushrooms release their liquid and begin to brown, then stir in the garlic for 1 more minute.
• Step 4: Build the sauce. Sprinkle the flour over the veggies and stir until they’re coated. Pour in the broth and milk, bring it to a simmer, and cook for 5 minutes, stirring often.
• Step 5: Blend the cottage cheese. While the sauce simmers, blend the cottage cheese in a food processor until completely smooth.
• Step 6: Finish the sauce. Stir the blended cottage cheese, 1 cup of the mozzarella, the Italian seasoning, salt, and pepper into the skillet. Keep cooking over medium heat until the cheese melts and everything is combined.
• Step 7: Assemble the casserole. Spread the cooked spaghetti in the baking dish and add the shredded turkey. Pour the sauce over the top, toss to coat, and sprinkle with the remaining 1 cup mozzarella and the Parmesan.
• Step 8: Bake. Bake for 20 minutes, until the cheese is melted and the casserole is heated through. Garnish with parsley and serve.

Recipe Succes Tips

• Blend the cottage cheese completely. Blend until there are no curds left so the sauce is silky smooth.
• Brown the mushrooms. Letting them release their liquid and brown keeps the sauce from turning watery and adds more flavor.
• Don’t overcook the pasta. Since it bakes in the oven, cooking it just to al dente keeps it from getting mushy.
• Season to taste. If your leftover turkey was brined or well seasoned, start with less salt.

What to Serve with Turkey Tetrazzini

This casserole is hearty enough to be a meal on its own, with pasta, turkey, and veggies in every bite. If you want to add a side, here are a few easy options:

• Green salad: A crisp salad with a simple vinaigrette balances the creamy pasta.
• Roasted fall vegetables: It adds color, crunch, and extra veggies.
• Steamed green beans: They’re a simple, fresh side.
• Garlic bread: It’s perfect for a cozy, comforting dinner.

How to Store and Make Ahead

To make ahead: Assemble the casserole, cover it tightly, and refrigerate it for up to 2 days before baking. It may need extra time in the oven since it starts cold.

To freeze: Assemble the casserole but don’t bake it. Cover it tightly and freeze for up to 3 months. Thaw it overnight in the fridge, then bake as directed, adding extra time as needed until it’s heated through.

To store leftovers: Keep baked leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.

Is Turkey Tetrazzini Healthy?

Blending cottage cheese into the sauce is an easy way to make a creamy casserole that’s also high in protein. With 43 grams of protein per serving, this high-protein turkey tetrazzini is a filling, satisfying meal. Adding a green salad or roasted veggies on the side brings more fiber to the plate.

Most of the protein comes from the turkey, cottage cheese, and mozzarella. The sodium comes mainly from the three cheeses and the ½ teaspoon of added salt. If your leftover turkey was brined or heavily seasoned, it can add more sodium, so cut back on the salt if needed.

Total nutritional content per serving is:

• Calories: 517 calories
• Carbohydrates: 41 grams
• Protein: 43 grams
• Total Fat: 20 grams
• Sodium: 715 mg
• Fiber: 2 grams

*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.

Pricing Info

This is what I personally paid to make this recipe:

• 8 oz dry spaghetti noodles: $0.49
• 2 tbsp unsalted butter: $0.25
• 8 oz mushrooms: $2.12
• 1 medium yellow onion: $0.61
• 4 cloves garlic: $0.08
• 2 tbsp all-purpose flour: $0.02
• 2 cups low-sodium chicken broth: $1.72
• 1 cup milk of choice: $0.76
• 1 cup cottage cheese: $0.94
• 2 cups shredded mozzarella cheese: $1.97
• 1 ½ tsp Italian seasoning: $0.06
• ½ tsp salt: $0.01
• ¼ tsp black pepper: $0.01
• 3 cups shredded turkey: $2.50
• ¼ cup freshly shredded parmesan cheese: $0.57

A baked pasta dish at a restaurant can easily cost $15–$20 per plate. This homemade turkey tetrazzini feeds 6 for about $12.11, or $2.01 per serving. That’s a full casserole for less than the price of one restaurant entrée. If you’re using leftover turkey you already have, it’s even more budget-friendly.

FAQs

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Recipe

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5 from 1 vote

Leftover Turkey Tetrazzini (No Canned Soup!)

Spaghetti and leftover turkey baked in a creamy, cheesy mushroom sauce with a bubbly golden top.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American

Servings: 6 servings

Calories: 517kcal

Author: Megan Byrd, RD

Cost: $12.11 or $2.01/serving

Equipment

• 1 food processor
• 1 9×13 baking dish

Ingredients

• 8 oz dry spaghetti noodles
• 2 tbsp unsalted butter
• 8 oz mushrooms sliced
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk of choice (I used 2%)
• 1 cup cottage cheese blended until smooth
• 2 cups shredded mozzarella cheese divided
• 1 ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 3 cups shredded turkey
• ¼ cup freshly shredded parmesan cheese
• parsley for garnish

Instructions

• Preheat oven to 350℉ and grease a 9×13 baking dish.
• Cook spaghetti noodles according to package instructions, drain and set aside.
• In a large skillet, melt the butter over medium heat. Add mushrooms and onion and saute until the mushrooms release their liquid and start to brown. Add the garlic and saute another minute.
• Sprinkle the flour over the vegetables and stir to coat.
• Stir in the broth and milk and bring to a simmer for 5 minutes, stirring frequently.
• Meanwhile, add the cottage cheese to a food processor and blend until smooth. Set aside.
• Add the blended cottage cheese, 1 cup mozzarella cheese, Italian seasoning, salt, and pepper to the skillet, and stir to combine. Continue to cook over medium heat until everything is well combined and the cheese is melted. Set aside.
• Place the cooked noodles in the 9×13 baking dish, then add the shredded turkey. Pour the mushroom sauce over the top and toss to combine. Cover with the remaining 1 cup mozzarella cheese and ¼ cup shredded Parmesan cheese.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and everything is heated through. Garnish with parsley and serve!

Video

Nutrition

Calories: 517kcal | Carbohydrates: 41g | Protein: 43g | Fat: 20g | Sodium: 715mg | Fiber: 2g

If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!

xoxo Megan