Baked Turkey Tetrazzini

Sharing is caring!

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


  • 3 tablespoons butter
  • 1 (8 ounce) package white mushrooms, sliced
  • 1 onion, chopped
  • 2 stalks celery, thinly sliced
  • 3 tablespoons all-purpose flour
  • 3 ½ cups milk
  • ½ (8 ounce) package cream cheese
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground nutmeg
  • 3 cups cubed leftover cooked turkey
  • 1 cup peas
  • ½ (8 ounce) package egg noodles, or more to taste
  • ½ cup grated Parmesan cheese
  • ½ cup bread crumbs
  • 3 tablespoons melted butter


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.

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.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.

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.

Combine Parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.

Bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Preparation time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Servings: 6 – Yield: 6 servings



Sharing is caring!

Scroll to Top