Turkey Tetrazzini Mushrooms (Printable Version)

Creamy pasta bake combining tender turkey, mushrooms, and a golden cheesy crust for hearty comfort.

# What You'll Need:

→ Pasta

01 - 12 oz spaghetti or linguine

→ Turkey & Vegetables

02 - 2 cups cooked turkey breast, shredded or diced
03 - 9 oz cremini or white mushrooms, sliced
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 cup frozen peas (optional)

→ Sauce

07 - 4 tbsp unsalted butter
08 - 4 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1 cup chicken or turkey broth
11 - 1/2 cup dry white wine (optional)
12 - 1/2 cup grated Parmesan cheese
13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup heavy cream
15 - 1/2 tsp dried thyme
16 - 1/4 tsp ground nutmeg
17 - Salt and freshly ground black pepper, to taste

→ Topping

18 - 1/2 cup grated Parmesan cheese
19 - 1/2 cup breadcrumbs
20 - 2 tbsp melted butter
21 - 2 tbsp chopped fresh parsley (for garnish)

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large skillet over medium heat. Add onions and cook for 3 minutes. Incorporate garlic and mushrooms; sauté about 6 minutes until mushrooms release their moisture and soften.
04 - Sprinkle flour over vegetables and cook, stirring, for 1 minute. Slowly whisk in milk, broth, and white wine if using. Simmer while stirring until sauce thickens, about 4 to 5 minutes.
05 - Stir in Parmesan, mozzarella, heavy cream, thyme, nutmeg, salt, and pepper until cheese fully melts and sauce is smooth.
06 - Fold cooked turkey and peas (if using) into the sauce, then gently mix in the cooked pasta.
07 - Transfer the mixture evenly into the prepared baking dish.
08 - In a small bowl, mix breadcrumbs, Parmesan, and melted butter. Sprinkle evenly over the pasta mixture.
09 - Bake uncovered for 25 to 30 minutes until bubbly and golden brown on top. Let rest 5 minutes before garnishing with parsley and serving.

# Expert Advice:

01 -
  • It tastes like you spent hours when you really just assembled and baked.
  • The crispy Parmesan breadcrumb crust makes every bite feel a little fancy.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip cooking the mushrooms long enough, watery mushrooms will make the whole dish soupy and sad.
  • Undercook the pasta slightly because it keeps cooking in the oven and you want it tender, not mushy.
  • Taste the sauce before mixing in the pasta, it's much harder to fix once everything is combined.
03 -
  • Let the casserole rest the full 5 minutes or the sauce will run all over the plate when you cut into it.
  • Grate your own Parmesan fresh, the pre-grated kind has anti-caking agents that make the sauce grainy.
  • If the top isn't browning enough in the last few minutes, switch the oven to broil and watch it closely until it crisps up.

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