Print

One Pot Turkey Tetrazzini Recipe

turkey tetrazzin

5 from 3 reviews

This Turkey Tetrazzini is an easy way to enjoy leftover turkey. To make this traditional pasta casserole healthy, we load it up with veggies and lighten up the sauce. And everything cooks in one pot!

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Casserole
  • Method: Stove
  • Cuisine: North American
Scale

Ingredients

  • 4 cups leftover cooked turkey, diced (I used turkey breast roast)
  • 1 lb whole wheat spaghetti
  • 1 medium onion, finely chopped
  • 3 large celery stalks, finely chopped
  • 2 bell peppers, finely chopped
  • 10 oz brown mushrooms, sliced
  • 1 tsp oregano, dried
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 2 tbsp olive oil
  • 2 cups 2% or whole milk
  • 3 cups any broth, low sodium
  • 1/4 cup Parmesan cheese
  • 1 cup cheese favorite melting cheese (I used white cheddar)
  • 3 tbsp almond flour or meal, or breadcrumbs
  • Fresh parsley, for garnish (optional)

Instructions

  1. Preheat large Dutch oven on medium heat and add olive oil.
  2. Add onion and celery, cook for 2 minutes stirring occasionally.
  3. Add bell peppers, mushrooms, oregano, salt and pepper. Cook for 3-4 minutes, stirring occasionally.
  4. Add milk, broth, Parmesan cheese, turkey and broken in half spaghetti. Stir with tongs well and as much as you can so as many noodles are separated and not clumped together.
  5. Cover, bring to a boil, reduce heat to low and cook for 5 minutes.
  6. Open the lid and stir softened spaghetti with tongs well. You want to separate pasta and mix with liquids as much as possible.
  7. Cover and cook for 10 more minutes.
  8. While spaghetti is cooking, in a medium bowl mix cheese and almond flour with your hands.
  9. Sprinkle on top of pasta dish and broil until browned and bubbly.
  10. Garnish with parsley and more pepper. Serve warm.

Store: Refrigerate leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of milk and simmer on low.

Freeze leftovers: In an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter and reheat in a pot with a splash of milk while simmering on low and stirring until warmed through.

Freeze whole: You can absolutely freeze this healthy turkey tetrazzini after cooking. If you are planning on freezing the casserole, cook noodles al dente. Then transfer to a large baking dish and let cool completely. Sprinkle with cheese crumbles and wrap with a few layers of foil tight. Freeze for up to 3 months.

When ready to bake, thaw in the fridge overnight. Then bake uncovered in preheated 350 degrees F oven for 20 or so minutes.

Notes

  • Pasta: Use any long pasta like linguine or fettuccine. They might take a bit longer to cook. Add more broth or water towards the end. You can use gluten free pasta. It cooks faster, so keep an eye on it.
  • Clean out: Veggies are an example – use what you have, less or more. Think of veggies that give out a lot of flavor when sauteed. No fresh veggies? Add frozen peas before sprinkling cheese at the very end.
  • Pot: If you don’t own a Dutch oven, use heavy bottom stainless steel pot.

 Did you make this recipe? Please give it a star rating in the comments.