Top-Notch Turkey Tetrazzini


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

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
6 servings


  • 1 (8 ounce) package dry spaghetti

  • 7 tablespoons butter, divided

  • 1 cup sliced mushrooms

  • ¼ cup chopped onions

  • ½ teaspoon chopped garlic

  • 5 tablespoons all-purpose flour

  • 2 cups Swanson® Chicken Broth

  • 1 cup half-and-half

  • 1 teaspoon salt

  • ½ teaspoon poultry seasoning

  • ¼ teaspoon freshly ground black pepper

  • 3 cups diced cooked turkey

  • 1 cup frozen peas

  • ½ cup grated Parmesan cheese

  • ½ cup Italian-style panko bread crumbs

  • 2 tablespoons chopped fresh parsley, or to taste


  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® 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)

551 Calories
26g Fat
46g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 551
% Daily Value *
Total Fat 26g 33%
Saturated Fat 14g 69%
Cholesterol 111mg 37%
Sodium 1146mg 50%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 33g
Vitamin C 7mg 37%
Calcium 158mg 12%
Iron 4mg 19%
Potassium 458mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.