By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 8
379 cal · 65 min
Eve's Tasty Turkey Tetrazzini
Recipe GLPR2225521d6463c6
A comforting, creamy baked pasta dish featuring tender turkey, earthy mushrooms, and toasted almonds bound together in a smooth, savory sauce. Whole-wheat noodles add wholesome nutrition, while a touch of Parmesan cheese on top creates a golden, bubbling finish. Perfect for family dinners or potlucks.
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Ingredients
8 ounces whole-wheat fettuccine, spaghetti, macaroni, or other noodles
4 tablespoons unsalted light butter
2 cups fresh or canned mushrooms, sliced
1 teaspoon dried thyme
½ cup all-purpose flour
2 cups reduced-sodium chicken broth
1½ cups skim milk
4 cups chopped cooked turkey
½ cup slivered toasted almonds
1 cup frozen peas
2 tablespoons grated Parmesan cheese
Directions
Preheat the oven to 400°F. Lightly grease a 9×9 inch baking dish.
Bring a large pot of water to a boil and add the pasta. Cook according to package directions, but remove the pasta about 2 minutes before it reaches full tenderness so it will finish cooking in the oven.
While the pasta is cooking, melt the butter in a medium saucepan over medium heat.
Add the sliced mushrooms and dried thyme to the melted butter. Cook, stirring occasionally, until the mushrooms are softened, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir until well combined and no lumps remain. Begin with ½ cup of flour and add more if needed for a smooth paste.
Slowly add the chicken broth and skim milk while whisking continuously to prevent lumps. Bring the sauce to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally, until the sauce thickens and becomes smooth.
Remove the sauce from the heat. Drain the cooked pasta and add it to the sauce along with the chopped turkey, toasted almonds, and frozen peas.
Gently fold all the ingredients together until the pasta and turkey are evenly coated with the creamy sauce.
Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the grated Parmesan cheese uniformly over the top.
Bake in the preheated 400°F oven for 25 to 35 minutes, until the sauce is bubbling around the edges and the Parmesan cheese on top is golden brown.
Remove from the oven and allow the casserole to cool for 15 minutes before serving, which lets the sauce set slightly and makes portioning easier.
Comments
This is a solid weeknight casserole that hits Charlotte stores easily: pasta, butter, mushrooms, and peas are standard everywhere, turkey is affordable and available year-round, and you can grab everything at Harris Teeter or Food Lion without a second trip. The 65-minute stated time understates the reality—you're looking at 75 to 80 minutes once you factor in mushroom prep, the roux, and the full bake—so plan accordingly on a night when you have the time. Cost per serving lands around $2.50 to $3.00 driven mostly by the turkey and cream sauce, which is reasonable for an eight-serving dish. The casserole reheats decently the next day in a low oven, and it's the kind of crowdpleaser that works for families; the only caveat is that sliced almonds add a nice texture but feel optional, so skip them if the budget tightens, and watch that the sauce doesn't break when you stir in the milk.
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