Turkey Tetrazzini is one of the South’s favorite casserole recipes. It’s easy, comforting, and kid-friendly. This recipe is easier than ever before thanks to convenience products like jarred Alfredo, cream of mushroom soup, packaged sliced mushrooms, pre-shredded cheeses, and seasoned croutons.
You won’t have to boil, blend, sauté, or braise for this crowd-pleasing recipe (did we mention it makes eight hearty servings?). Simply whisk together the soup, milk, and Alfredo sauce. Stir in chopped turkey, cooked thin spaghetti, peas, mushrooms, Swiss cheese, and ½ cup Parmesan cheese. Pour everything into a lightly greased baking dish before topping with crushed croutons, paprika, and remaining Parmesan cheese. The casserole will need to bake covered for about 30 minutes at 375 degrees. Uncover and bake another 15 minutes until it’s golden brown, bubbly, and absolutely delicious. Wait 10 minutes before letting your hungry family dig in.
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We love whipping together this tetrazzini with the last of the leftover Thanksgiving turkey but, of course, this casserole is too good to enjoy just once a year. So, don’t worry if you don’t have leftover turkey on hand. You can substitute cooked chicken or ham for an equally delicious dish. To speed things up, grab a rotisserie chicken from the deli section at your favorite grocery store.
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For little ones who have a hard time eating their veggies, this casserole is a winner. They might finally eat peas when they’re scattered throughout this warm and comforting casserole. The creamy sauce and cheesy topping will work wonders for picky eaters. Once you master this classic, feel free to add in some of your family’s favorite ingredients for a spin all your own.