Over the years I’ve made my share of classic baked turkey tetrazzini. For the most part, it’s one delicious dish. This classic baked turkey tetrazzini has always been a family favorite. Who wouldn’t enjoy eating those big chunks of turkey swimming in a creamy sauce with lots of mushrooms, peas, corn, onions, peppers, and carrots. Clearly, you could add your favorite vegetables to make this casserole unique for your family.
Classic baked turkey tetrazzini is quick and easy to make. My family could always look forward to having this dish on the dinner table when there was left-over turkey. Most importantly, this was a family favorite, so this was a regular in our meal rotation. I sometimes substitute chicken, tuna or ham for the turkey to mix the dish up a bite.
This turkey tetrazzini casserole is made completely from scratch, there’s no cream soup from a can in this recipe. However, when I was a working mother and wife, cream of mushroom soup was my best friend. I could have the Classic Bake Turkey Tetrazzini casserole on the dinner table in under an hour. Using a cream soup and not having to make the sauce from scratch was a major time saver.
In a large skillet, melt butter until sizzling saute onions, add sliced mushrooms, peppers, and garlic. Cook for two to three minutes until soft. Remove from skillet and set aside.
Today, I’m more likely to make a cream sauce from scratch. Melt butter and oil in a large saucepan over low heat. Blend in flour and seasonings. Stir the mixture until it is smooth, bubbly and tan in color. Add chicken stock, heavy cream and continue to stir vigorously to prevent lumps.
After making the sauce add half the cheese, mushrooms, peppers, onions, garlic and the frozen mixed vegetables back to the sauce.
Assemble The Classic Baked Turkey Tetrazzini
- Cook the linguini/ spaghetti two minutes less than the package directions until al dente (firm). The pasta will continue to cook as it bakes in the oven. Now, add the pasta, chopped roasted turkey to the skillet.
- Combine all of the ingredients in the skillet and mix thoroughly.
- Transfer the turkey tetrazzini mixture to the greased baking dish. Sprinkle panko and the last half of the Parmesan cheese on top of the casserole. Bake the Classic Baked Turkey Tetrazzini for 30 minutes at 350 degrees until bubbly. Now, you have yourself one terrific dish.
The beauty of this dish is that it makes so much. I wound up giving the extra to a friend. You can also freeze the extra and have it for a later meal.
Classic baked turkey tetrazzini can make for an elegant meal in which your family is sure to enjoy.
Top the casserole with grated parmesan cheese and panko breadcrumb, bake the casserole for 30 minutes until bubbly, and get ready to experience a wonderful flavorful experience you can only imagine.
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- 2 tablespoons vegetable oil
- 2 cups mushrooms, sliced
- 1 green pepper, chopped
- 1 tablespoon chopped habanero pepper (optional)
- ½ cup chopped onions
- 2 cloves garlic, minced
- ¼ cup butter
- 1 teaspoon vegetable oil
- ¼ cup flour
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon pepper
- 1 cup chicken broth
- 1 cup heavy cream
- 8 ounces linguini (spaghetti) pasta
- 1 cup frozen mixed vegetables
- 3 cups roasted chopped turkey
- ½ cup panko breadcrumbs
- 1 cup grated Parmesan cheese
- Preheat the oven to 350 degrees.
- Cook the linguini/ spaghetti two minutes less than the package directions until al dente (firm). The pasta will continue to cook while baking. Drain and set aside.
- Grease a 3-quart baking dish with butter, set aside for casserole.
- In a large skillet, melt butter until sizzling saute onions, add sliced mushrooms, peppers, and garlic. Cook for two to three minutes until soft. Remove from skillet and set aside.
- Melt butter and oil in a large saucepan over low heat. Blend in flour and salt, ground nutmeg, and pepper. Stir the mixture until it is smooth, and tan in color. Add the chicken stock, heavy cream and continue stirring vigorously to prevent lumps. If the sauce is too thick add more chicken stock.
- Add the mushrooms, peppers, onions, garlic, frozen mixed vegetables, half the cheese, and roasted chopped turkey back to the sauce combining all the ingredients together in the skillet. Taste, and add more seasoning if needed.
- Pour the casserole into the baking dish sprinkle the top of the casserole with the panko breadcrumbs and the last half of the Parmesan cheese.
- Bake for 30 minutes until bubbly. Serve immediately. Enjoy!
