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Baked Turkey Tetrazzini

Rated as 4.07 out of 5 Stars
0

"A delicious combination of leftover turkey, veggies, and noodles. I usually double the topping ingredients."
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Ingredients

1 h servings 547
Original recipe yields 6 servings

Directions

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  1. Heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. Sprinkle flour over mushroom mixture and stir to coat.
  2. Mix milk, cream cheese, Worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. Add turkey and peas to sauce.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  4. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and mix noodles into turkey mixture; pour into the prepared baking dish.
  5. Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
  6. Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 547 calories; 27.9 37.7 36.3 137 1067 Full nutrition

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Reviews

Read all reviews 38
  1. 43 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious! I did sub chicken for the turkey, but that was my only change. Great flavor and easy to make. Was loved by the whole family...a definite keeper~YUM! Thanks for sharing. :)

Most helpful critical review

I really enjoy turkey tetrazzini to help me deal with Thanksgiving leftovers. And this was pretty good; I liked the egg noodles instead of the spaghetti I have typically used. There was nothing ...

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Delicious! I did sub chicken for the turkey, but that was my only change. Great flavor and easy to make. Was loved by the whole family...a definite keeper~YUM! Thanks for sharing. :)

I made this for dinner last night and let me tell you it is a winner!!!! My husband loved it and so did I. The only thing I did different was intsead of breadcrumbs for the topping I crushed up ...

I really enjoy turkey tetrazzini to help me deal with Thanksgiving leftovers. And this was pretty good; I liked the egg noodles instead of the spaghetti I have typically used. There was nothing ...

This was an amazing recipe! I omitted the mushrooms and peas. Instead of the peas I added thinly sliced carrots to the onion, celery, and butter mixture. It turned out great. My picky family ate...

I doubled this recipe because I'm feeding a large family. I have made other tetrazzini recipes before and I liked this one best for ease of preparation and very creamy sauce. Overall a little ...

My son and 14 yr old grandson loved it. My 9 yr old granddaughter thought it was just OK. My 6 yr old grandson ate the noodles only. I'm giving it 5 stars and inserting it in my favorites.

It's delicious, except I changed a few things because I didn't have all the ingredients in my kitchen... I look at this as a "leftover" recipe, but I didn't have all the ingredients it called f...

This got rave reviews from my family. Actually added green beans as we had no peas. Came out great.

This is the exact recipe that was on the Milk Calendar in 1994. Have been making it for years and it is excellent!