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Turkey Tetrazzini Bake

Turkey tetrazzini bake combines spaghetti, cooked turkey, mushrooms, peas, and a creamy sherry sauce in a 9x13-inch casserole. It bakes under a crisp Parmesan-panko topping until bubbling and golden.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the pasta
  • 12 oz spaghetti
  • 1 tbsp kosher salt divided
  • 0.5 tsp kosher salt divided
For the sauce
  • 6 tbsp unsalted butter divided
  • 12 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 2.5 cups chicken broth
  • 1 cup heavy cream
  • 0.25 cup dry sherry
  • 0.5 tsp ground black pepper
  • 3 cups turkey chopped cooked
  • 1 cup frozen peas
  • 1 cup Parmesan cheese grated, divided
For the topping
  • 0.75 cup panko breadcrumbs
  • 1 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish
  • 1 4-quart saucepan

Method
 

Cook the pasta
  1. Bring a large pot of water to a boil, add the spaghetti and 1 tablespoon of the salt, and cook until just shy of al dente, about 1 minute less than the package directions; drain.
Prepare the casserole
  1. Preheat the oven to 375°F and grease a 9x13-inch baking dish with 1 tablespoon of the butter.
Make the sauce
  1. Melt the remaining 5 tablespoons butter in a 4-quart saucepan over medium heat, add the mushrooms, and cook for 8 to 10 minutes, stirring occasionally, until browned and their liquid has evaporated.
  2. Stir in the garlic and cook for 30 seconds, then stir in the flour and cook for 1 minute.
  3. Gradually whisk in the chicken broth, then whisk in the heavy cream and sherry; simmer for 4 to 6 minutes, stirring often, until thickened enough to coat a spoon.
  4. Stir in the remaining 1/2 teaspoon salt, the black pepper, turkey, peas, and 1/2 cup of the Parmesan, then add the drained spaghetti and toss until coated.
Assemble and bake
  1. Transfer the mixture to the prepared baking dish, then toss the panko with the olive oil and remaining 1/2 cup Parmesan and scatter over the top.
  2. Cover the dish tightly with foil and bake for 20 minutes, then uncover and bake for 10 to 15 minutes, until bubbling, golden on top, and 165°F in the center.
  3. Let the casserole rest for 10 minutes before serving.

Notes

For a crisp topping, scatter the panko mixture evenly over the casserole before baking. Refrigerate leftovers for 3 to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free pasta, flour, and panko.