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+ servings

Leftover Turkey Tetrazzini

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Servings: 8 " baking dish


  • 8 ounces egg noodles
  • 2 tablespoons olive oil
  • 1 leek white and light green parts sliced and chopped
  • 8 ounces mushrooms sliced
  • 1 cup chicken broth
  • 1 cup milk
  • 1/4 cup plain yogurt
  • 1 1/2 cups shredded cheddar cheese divided use
  • 2 cups chopped leftover turkey
  • 1 cup Panko breadcrumbs
  • 2 tablespoons olive oil


  • Preheat oven to 400 degrees F.
  • Cook egg noodles according to package directions for al dente.
  • In a large skillet, heat olive oil.
  • Add leek and mushrooms and cook for 10-12 minutes, until leeks and mushrooms are softened.
  • Add flour, stirring well to combine.
  • Slowly add the chicken broth, whisking well to combine.
  • Slowly add the milk, and yogurt, whisking well to combine.
  • Let the mixture come to a simmer and thicken slightly.
  • Add 1 cup of the cheese to the mixture, stirring well.
  • Once cheese has melted, add egg noodles and turkey to the sauce, stirring well to combine.
  • Pour pasta into 8" or 9" baking dish.
  • Sprinkle with remaining 1/2 cup of cheese.
  • In a small bowl combine Panko breadcrumbs and olive oil, and evenly distribute on top of casserole.
  • Bake in preheated oven for 15 minutes.
  • Serve and enjoy!