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Top-Notch Turkey Tetrazzini

Rated as 4.7 out of 5 Stars

"Enjoy another delicious turkey dinner by using some of that leftover Holiday turkey. Swanson® Chicken Broth brings rich flavor and moistness to this traditional casserole"
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45 m servings 550
Original recipe yields 6 servings


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  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with non-stick cooking spray.
  2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain well. Keep warm.
  3. Melt 4 tablespoons butter in a skillet over medium heat. Cook and stir mushrooms and onions until onions begin to turn translucent and mushrooms release some liquid, about 5 minutes. Add garlic and stir until fragrant, about 1 minutes. Add flour, stirring constantly, until thoroughly incorporated in the butter and begins to bubble, about 2 minutes.
  4. Mix the Swanson(R) Chicken Broth and half-and-half together; pour gradually into mushroom mixture, whisking until it is smooth. Season with salt, poultry seasoning, and pepper. Bring to a boil, stirring occasionally. Reduce and continue cooking until mixture begins to thicken, about 3 minutes. Mix in turkey and peas. Remove from heat.
  5. Melt 3 tablespoons butter in a small saucepan over low heat. Stir in the Parmesan cheese and panko bread crumbs, mixing until crumbly. Remove from heat.
  6. Place 1/2 of the spaghetti in the bottom of prepared casserole dish. Spoon 1/2 of the sauce mixture over the spaghetti. Repeat the layer with the remaining spaghetti and sauce. Sprinkle the bread crumb mixture over the top.
  7. Bake in preheated oven until bubbly and the top is golden brown, 20 to 25 minutes. Top with chopped fresh parsley.


  • Cook's Note:
  • This casserole (without the bread crumb topping) can be made in advance and refrigerated. Allow about 30 minutes for it to come to room temperature, add the bread crumb topping, and bake in the preheated oven. And if there are leftovers, it freezes well, too.
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Nutrition Facts

Per Serving: 550 calories; 25.9 45.9 32.8 111 1146 Full nutrition

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Read all reviews 41
  1. 53 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

Made this with leftover thanksgiving turkey and we loved it! I followed the recipe to a T except left out the Ps (cause I hate 'em).

Most helpful critical review

This dish was very rich for our tastes. Too much butter and Parmesan cheese! If I was to make this again I would use olive oil to sauté the veggies and less butter to mix with the bread crumbs. ...

Most helpful
Most positive
Least positive

Made this with leftover thanksgiving turkey and we loved it! I followed the recipe to a T except left out the Ps (cause I hate 'em).

My hubby is 88 and has trouble eating many foods. This worked out great. Cutting the turkey into small bits and using the new inch long thin spaghetti were the only changes I made. He loved ...

This was a wonderful recipe and I used frozen turkey from Thanksgiving. The only change I made was to add a few ounces of leftover cream cheese to the sauce, I will make this recipe again and ...

Tastes really good. I felt it was a little dry and would increase the liquid next time. Also, the recipe calls for 1 package of spaghetti but says 8 ounces. My regular sized package is 16 oun...

This was so good! My only changes were to substitute fresh broccoli for the peas because that's what I had on hand and I added an extra 1/2 cup of broth since some of the reviews said it was a ...

This is delicious. The only change I made was to add frozen spinach instead of peas because its what I had on hand and a 1/2 t. of salt. Because I added about a 1/4 cup of parm. to the sauce. ...

Very tasty and fed a lot of people.

Delicious! I made it with peas on the side because my boys do not like them, but my husband and I do. Great use of leftover turkey!

This was so delicious. I omitted the mushroom since I dislike them and added extra onion and garlic for flavor. My boyfriend and I thought it was the best tetrazzini we’ve ever had. I used chick...