Turkey Tetrazzini is made with leftover Thanksgiving turkey, tender angel hair noodles, and lots of parmesan cheese! Baked to perfection in the oven, you’re going to love every warm serving of this simple, yet unforgettably good weeknight dinner.
Cheesy noodles with a baked parmesan crust, all mixed up with tender leftover Thanksgiving turkey and other simple, flavorful additions!
If you’re looking for the best day after Thanksgiving easy dinner, this is it! You can use up that leftover turkey you’re bound to have, while also making something easy and delicious that the whole family will love.
Tetrazzini is always a favorite dish of mine (it reminds me a lot like spaghetti casserole), so I really love having any excuse to make it! And leftover turkey sitting in the fridge is the perfect excuse to make some warm, cheesy, baked tetrazzini. It’s super easy to make, too, which is perfect for the days following Thanksgiving.
That’s the time I refer to as my “cooking hangover,” when I just want easy, hassle-free recipes!
The flavors at play in this recipe are simple, yet oh so mouthwatering. The cream of celery soup makes the dish creamy, while also providing a depth in flavor that’s simply delicious!
When that’s combined with the parmesan cheese and Italian seasoning (with just a few dashes of salt and pepper, of course), this turkey tetrazzini becomes impossible to resist.
What is tetrazzini?
Traditionally, tetrazzini is a pasta bake casserole made with either chicken or turkey or seafood that is in a buttery cream sauce. The addition of mushrooms is common.
The dish was invented by Ernest Arbogast who named the dish after Italian opera star, Luisa Tetrazzini. He was the chef at the Palace Hotel in San Francisco, CA when Luisa made her American debut.
- Turkey – Chop up that delicious leftover turkey!
- Cream of celery soup – This will enhance both the creamy consistency and overall flavor of the soup.
- Evaporated milk – This also helps create the most decadent consistency.
- Parmesan cheese – Freshly shredded is always best, but pre-shredded works too.
- Angel hair noodles – These are the best anytime you’re making traditional tetrazzini.
- Salt – Just a pinch!
- Black pepper – Freshly cracked black pepper is best for flavor.
- Italian seasoning – Add as much as you’d like, depending on your tastes.
Can I use chicken instead? Yes! While this recipe is intended as a Thanksgiving leftover meal, you can swap out the turkey with chicken at any time of year for a delicious easy dinner. I recommend chopping up some rotisserie chicken meat to keep things simple!
Pasta types: while it is preferred you use angel hair pasta, you may use spaghetti or linguine as well. Just note that the thicker the pasta, the longer it will need to cook so adjust cooking time accordingly.
Common questions about turkey tetrazzini
Why are my noodles mushy? Chances are, you likely over cooked the noodles. Avoid mushy pasta by cooking it until it’s al dente, which means still just a bit firm in the middle! This will help ensure that they hold their shape when baked.
Can I use rotisserie chicken? Yes! That would be a great time-saver and a great substitute to the turkey.
Make ahead and storage instructions
Can I freeze this? Yes, you can! Prep the recipe according to the instructions in a freezer-safe and oven-safe casserole dish. Eat what you want then let the remaining cool then wrap tightly with plastic wrap and then foil. Freeze for up to two months. To reheat, thaw in the fridge overnight then bake accordingly.
Refrigerating leftovers. You can store leftovers in an airtight container in the refrigerator for up to three days.
Making this ahead for a freezer meal for friends and family. Mix together all of the ingredients with the cooked noodles into an aluminum 9×13 inch pan, cover with two layers of aluminum foil tightly, instead of baking at this point go ahead and place it in the freezer. When you are ready to bake you can take it straight from the freezer and bake it at 400° for 30 minutes covered and an additional 15 to 20 minutes uncovered.
Enjoy that leftover turkey all week long!
- 4 cups chopped cooked turkey
- 30 ounces cream of celery soup, (two 15-ounce cans)
- 20 ounces evaporated milk
- 2 cups shredded parmesan cheese
- 12 ounces angel hair noodles
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Italian seasoning
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- Boil the angel hair noodles until al dente.
- In a 9×13 inch pan mixed together the turkey, celery soup, evaporated milk, salt, pepper, and one and a half cups of parmesan cheese.
- Strain the noodles and add them into the 9×13 inch pan.
- Mix everything together thoroughly.
- Top with the remaining half cup of shredded parmesan cheese and a sprinkle of Italian seasoning.
- Bake in a preheated oven at 400 °F for approximately 35 minutes, or until the top is golden and bubbly.
- Remove from the oven and let sit for at least 5 to 10 minutes before serving.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.