Tetrazzini Recipes: 19 Creamy Bakes Named for an Opera Star, Perfect for Leftover Turkey

Tetrazzini recipes are the secret weapon for Thanksgiving leftovers, and the dish has a real star behind its name. It honors Luisa Tetrazzini, an Italian opera singer who made her American debut in San Francisco on January 11, 1905. The creamy pasta bake is often credited to Ernest Arbogast, chef at the city’s Palace Hotel, though some say the great French chef Escoffier or New York’s Knickerbocker Hotel came up with it first. Nobody knows for sure. What we do know is that turkey, spaghetti and a creamy mushroom sauce under a golden crust is pure comfort. Here are the versions to make this season..

Tetrazzini Recipes Start With Classic Turkey Tetrazzini

The classic turkey version is the best thing that can happen to your Thanksgiving leftovers. Spaghetti, turkey, mushrooms and peas get folded into a creamy Parmesan sauce, then bake under a crunchy golden top. Old recipes used a splash of sherry, but chicken broth works beautifully. It feeds a family of eight from one bird’s leftovers. Ready to give your turkey a second life..

You will need: 12 oz spaghetti, 4 cups leftover turkey (diced), 5 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 1/2 cups chicken or turkey broth, 1 cup half and half, 1 cup grated Parmesan (divided), 1 cup frozen peas, 1/2 cup panko breadcrumbs, salt, pepper, nutmeg and parsley.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti 2 minutes less than the package says. 2. Melt 4 tbsp butter and cook the mushrooms and onion 6 minutes. 3. Stir in the flour, then whisk in the broth and half and half and simmer until thick. 4. Add half the Parmesan, a pinch of nutmeg, salt and pepper, then the turkey, peas and pasta. 5. Spread in a buttered 9×13 inch dish and top with panko mixed with the rest of the butter (melted) and cheese. 6. Bake 25 to 30 minutes until golden and bubbling and add parsley.

Chicken Tetrazzini With a Rotisserie Shortcut

No leftover turkey? A store bought rotisserie chicken is the fastest way into this creamy bake. Shred the meat while the spaghetti boils, make a quick mushroom cream sauce, and stir everything together. It is the version most families make all year long, and a great dish to bring to a friend. This is the easiest of all the Tetrazzini recipes for a busy weeknight. White meat, dark meat or both?

You will need: 12 oz spaghetti, 3 cups shredded rotisserie chicken, 4 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 cups chicken broth, 1 cup milk or half and half, 1 cup grated Parmesan, salt, pepper and a pinch of nutmeg, 1 cup frozen peas, 1/2 cup panko breadcrumbs, 2 tbsp chopped parsley.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti 2 minutes less than the package says. 2. Melt the butter and cook the mushrooms and onion 6 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Add half the Parmesan, the seasonings, chicken, peas and pasta. 5. Spread in a 9×13 inch dish and top with panko and the rest of the cheese. 6. Bake 25 minutes until bubbling and golden, then add parsley.

The Original Style: Mushrooms, Cream and Parmesan

The early versions served in grand hotels were simple and rich: thin spaghetti, mushrooms, a silky cream sauce and plenty of Parmesan. Old recipes often added a splash of sherry, but chicken broth with a squeeze of lemon gives the same brightness without the alcohol. Keep the sauce loose so the pasta stays creamy after baking. Read more about the dish’s disputed history. Would you order this at a fancy hotel?

You will need: 12 oz thin spaghetti, 3 cups cooked chicken (diced), 5 tbsp butter, 12 oz mushrooms (sliced), 1/4 cup flour, 2 1/2 cups chicken broth, 1 cup heavy cream, 1 tbsp lemon juice, 1 cup grated Parmesan, salt and white pepper.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti until just al dente. 2. Brown the mushrooms in 2 tbsp butter and set aside. 3. Melt the rest of the butter, stir in the flour, then whisk in the broth and cream. 4. Simmer until it coats a spoon, then add the lemon juice and half the Parmesan. 5. Fold in the chicken, mushrooms and pasta and pour into a buttered dish. 6. Top with the rest of the Parmesan and bake 20 to 25 minutes.

Ham Tetrazzini Recipes for Leftover Holiday Ham

Got a ham bone and a pile of leftover ham after the holidays? This salty, smoky twist is a welcome change from turkey. Diced ham, peas and a cheesy cream sauce go together like an old church supper favorite. A little Dijon mustard in the sauce makes the ham flavor pop. It is one of the most budget friendly Tetrazzini recipes because the leftovers do the work. Ham sandwiches or ham casserole?

You will need: 12 oz spaghetti or linguine, 3 cups cooked ham (diced), 4 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 cups chicken broth, 1 cup milk or half and half, 1 cup grated Parmesan, salt, pepper and a pinch of nutmeg, 1 tsp Dijon mustard, 1 cup frozen peas, 1 cup shredded Swiss or cheddar cheese.

How to make it: 1. Heat the oven to 375 F and cook the pasta until just al dente. 2. Cook the mushrooms and onion in the butter 6 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Add the Parmesan, mustard, ham, peas and pasta and season. 5. Spread in a buttered 9×13 inch dish and top with the shredded cheese. 6. Bake 20 to 25 minutes until golden.

Shrimp Tetrazzini Recipes for a Special Dinner

Shrimp turns this homey casserole into something you could serve at a dinner party. The shrimp go in raw and finish cooking in the oven, so they stay juicy. A bit of garlic and lemon zest in the cream sauce keeps it light and fresh. Linguine is a nice match for seafood. Of all the seafood Tetrazzini recipes, it is the most festive for Christmas Eve or a Friday night. Are you a seafood person?

You will need: 12 oz linguine, 1 lb large shrimp (peeled), 4 tbsp butter, 3 cloves garlic, 8 oz mushrooms (sliced), 1/4 cup flour, 2 cups seafood or chicken broth, 1 cup half and half, zest of 1 lemon, 3/4 cup grated Parmesan, 2 tbsp parsley, salt and pepper.

How to make it: 1. Heat the oven to 375 F and cook the linguine until just al dente. 2. Melt the butter and cook the garlic and mushrooms 5 minutes. 3. Stir in the flour, then whisk in the broth and half and half and simmer until thick. 4. Add the lemon zest, half the Parmesan, salt and pepper. 5. Fold in the raw shrimp and pasta and pour into a baking dish. 6. Top with the rest of the cheese and bake 18 to 20 minutes until the shrimp are pink.

Pantry Tetrazzini Recipes With Canned Tuna

This is the pantry version that saved many a busy weeknight in the 1950s and 60s. Canned tuna, a box of spaghetti and a few staples become a creamy, cozy casserole in under an hour. It is cheap, filling and tastes better than you expect. Kids who love tuna noodle casserole will love this one too. Add frozen peas for color. Did your mom make a tuna casserole growing up?

You will need: 8 oz spaghetti, 2 cans (5 oz each) tuna (drained and flaked), 4 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 cups chicken broth, 1 cup milk or half and half, 1 cup grated Parmesan, salt, pepper and a pinch of nutmeg, 1 cup frozen peas, 1/2 cup breadcrumbs, 2 tbsp melted butter.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti until just al dente. 2. Cook the mushrooms and onion in the butter 6 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Add the Parmesan, tuna, peas and pasta and season. 5. Spread in a baking dish and top with breadcrumbs tossed in melted butter. 6. Bake 20 to 25 minutes until golden.

Cream of Mushroom Soup Shortcut, Vintage Style

Many vintage church cookbooks made Tetrazzini with a can of cream of mushroom soup, and it still works when you are short on time. Here is a quick homemade swap that tastes fresher and has no can: butter, mushrooms, flour, broth and milk, ready in about 10 minutes. It makes the same thick, creamy base. Use it in any of these Tetrazzini recipes. Canned soup or from scratch in your house?

You will need: 4 tbsp butter, 8 oz mushrooms (finely chopped), 1/4 cup flour, 1 cup chicken broth, 1 cup milk, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder. Makes about the same as 2 cans of condensed soup.

How to make it: 1. Melt the butter in a saucepan over medium heat. 2. Add the mushrooms and cook 5 minutes until soft. 3. Stir in the flour and cook 1 minute. 4. Slowly whisk in the broth, then the milk. 5. Simmer, stirring, 3 to 4 minutes until very thick. 6. Season and use right away in place of 2 cans of soup.

Slow Cooker Chicken Tetrazzini

Let the slow cooker make the creamy chicken sauce while you are at work. Raw chicken breasts cook right in the broth with mushrooms and onion, then you shred them and stir in cream cheese and Parmesan. Cooked spaghetti goes in for the last few minutes. No oven needed, and the kitchen stays cool. It is a great pick for busy holiday weeks. Would you try pasta in the slow cooker?

You will need: 1 1/2 lb boneless chicken breasts, 8 oz mushrooms (sliced), 1 small onion (diced), 2 cloves garlic, 1 1/2 cups chicken broth, 4 oz cream cheese (cubed), 1/2 cup heavy cream, 1 cup grated Parmesan, 1 cup frozen peas, 12 oz spaghetti (cooked), salt, pepper and parsley.

How to make it: 1. Put the chicken, mushrooms, onion, garlic and broth in the slow cooker and season. 2. Cook on low 5 to 6 hours or high 3 hours. 3. Remove the chicken and shred it. 4. Stir the cream cheese, cream and Parmesan into the slow cooker until smooth. 5. Add the chicken, peas and cooked spaghetti and cook 15 minutes on high. 6. Top with parsley and extra Parmesan.

One-Pan Skillet Tetrazzini Recipes

This one skips the baking dish completely. The sauce, chicken and pasta all come together in one large oven safe skillet, and a quick trip under the broiler gives you the golden top. You save time and dishes and still get the creamy middle and crispy cheese. It is on the table in about 30 minutes. It might be the fastest of all the Tetrazzini recipes here. Skillet or casserole dish?

You will need: 8 oz spaghetti (broken in half), 2 tbsp butter, 1 lb chicken breast (diced), 8 oz mushrooms (sliced), 2 cloves garlic, 2 tbsp flour, 2 cups chicken broth, 1 cup milk, 3/4 cup grated Parmesan, 1/2 cup shredded mozzarella, salt and pepper.

How to make it: 1. Cook the spaghetti until just al dente and drain. 2. Melt the butter in a large oven safe skillet and brown the chicken 5 minutes. 3. Add the mushrooms and garlic and cook 4 minutes. 4. Stir in the flour, then the broth and milk, and simmer until thick. 5. Add the Parmesan and pasta and toss, then top with the mozzarella. 6. Broil 2 to 3 minutes until bubbly and golden.

Make-Ahead and Freezer Tetrazzini

Tetrazzini is one of the best freezer casseroles around. Assemble it in a foil pan, skip the topping, cool it, then wrap it tightly and freeze for up to 3 months. Make two at once and you have a ready dinner for a busy December night or a gift for a neighbor. Undercook the pasta a little so it does not get soft. These make-ahead Tetrazzini recipes save the holidays. Who would you bring a pan to?

You will need: 1 double batch of any Tetrazzini filling, 2 disposable 9×13 inch foil pans with lids, plastic wrap and foil, 1 cup panko breadcrumbs and 1/2 cup Parmesan (for baking day).

How to make it: 1. Cook the pasta 3 minutes less than the package says. 2. Mix the filling and divide between the two pans. 3. Let cool completely, about 30 minutes. 4. Wrap with plastic wrap and foil and freeze up to 3 months. 5. Thaw overnight in the fridge. 6. Add the topping and bake covered at 350 F for 30 minutes, then uncovered 15 to 20 minutes until hot in the middle.

Lighter Tetrazzini Recipes With Greek Yogurt

Want the creamy comfort with a little less heaviness? Swap the cream for milk thickened with a little flour, then stir in plain Greek yogurt at the end for tang and body. Whole wheat spaghetti adds fiber, and extra mushrooms and spinach stretch the dish. It still tastes rich and cozy. Keep the yogurt off the boil so it stays smooth. Have you cooked with Greek yogurt before?

You will need: 8 oz whole wheat spaghetti, 1 tbsp olive oil, 12 oz mushrooms (sliced), 1 onion (diced), 3 tbsp flour, 2 cups low sodium chicken broth, 1 cup low fat milk, 3 cups cooked chicken breast (diced), 2 cups baby spinach, 3/4 cup plain Greek yogurt, 1/2 cup grated Parmesan, salt and pepper.

How to make it: 1. Heat the oven to 375 F and cook the pasta until just al dente. 2. Cook the mushrooms and onion in the oil 7 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Take off the heat and stir in the yogurt and half the Parmesan. 5. Fold in the chicken, spinach and pasta and pour into a baking dish. 6. Top with the rest of the cheese and bake 20 minutes.

Broccoli Chicken Tetrazzini

Adding broccoli is an easy way to get more green on the plate without any complaints. The florets go in raw and turn bright and tender in the oven. They also soak up the creamy cheese sauce, which helps even picky eaters try them. Cut them small so every forkful gets some. It is a complete dinner in one dish, like most Tetrazzini recipes. Would your family eat their broccoli this way?

You will need: 12 oz spaghetti, 3 cups cooked chicken (diced), 3 cups small broccoli florets, 4 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 cups chicken broth, 1 cup milk or half and half, 1 cup grated Parmesan, salt, pepper and a pinch of nutmeg, 1 cup shredded cheddar.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti until just al dente. 2. Cook the mushrooms and onion in the butter 6 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Add the Parmesan, seasonings, chicken, broccoli and pasta. 5. Spread in a 9×13 inch dish and top with cheddar. 6. Bake 25 minutes until bubbling.

Spinach and Mushroom Tetrazzini (Meatless)

This meatless version is perfect for Meatless Monday or a vegetarian guest. Twice the mushrooms give it a deep, savory flavor, and fresh spinach adds color. Use vegetable broth in the sauce and nobody misses the chicken. It also makes a nice side dish next to the holiday ham or turkey. It is the best of the vegetarian Tetrazzini recipes we tried. Could you skip the meat for one night?

You will need: 12 oz spaghetti, 1 1/2 lb mushrooms (sliced), 4 tbsp butter, 1 onion (diced), 3 cloves garlic, 1/4 cup flour, 2 cups vegetable broth, 1 cup milk, 5 oz baby spinach, 1 cup grated Parmesan, 1/2 cup breadcrumbs, salt, pepper and nutmeg.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti until just al dente. 2. Brown the mushrooms in the butter in two batches, then add the onion and garlic. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Stir in the spinach until wilted, then half the Parmesan and seasonings. 5. Fold in the pasta and pour into a baking dish. 6. Top with breadcrumbs and the rest of the cheese and bake 20 to 25 minutes.

Tetrazzini Recipes With Egg Noodles

Swap spaghetti for wide egg noodles and Tetrazzini turns soft, homey and a little like chicken and noodles. Egg noodles cook in just a few minutes and hold the sauce in every curl. This is how many Midwest grandmas made it, often with a layer of cheese on top. Of all the Tetrazzini recipes, it is cozy food at its best. Which do you like better in a casserole: egg noodles or spaghetti?

You will need: 12 oz wide egg noodles, 3 cups cooked chicken or turkey (diced), 4 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 cups chicken broth, 1 cup milk or half and half, 1 cup grated Parmesan, salt, pepper and a pinch of nutmeg, 1 cup frozen peas, 1 1/2 cups shredded mozzarella or Colby Jack.

How to make it: 1. Heat the oven to 350 F and cook the noodles 2 minutes less than the package says. 2. Cook the mushrooms and onion in the butter 6 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Add the Parmesan, seasonings, chicken, peas and noodles. 5. Spread in a buttered 8×8 or 9×9 inch dish and cover with cheese. 6. Bake 25 to 30 minutes until bubbly and lightly browned.

Cheesy Cheddar Tetrazzini for Kids

Kids who turn their noses up at mushrooms will love this one. The mushrooms are optional, and sharp cheddar joins the Parmesan for a mac-and-cheese style sauce. A bubbling golden cheese top seals the deal. Serve it with apple slices or a simple salad. It is the crowd pleaser of all our Tetrazzini recipes for families with little ones. How much cheese is too much cheese?

You will need: 12 oz spaghetti, 3 cups cooked chicken (diced), 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 cup chicken broth, 2 cups shredded sharp cheddar (divided), 1/2 cup grated Parmesan, 1 cup frozen peas (optional), salt and pepper.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti until just al dente. 2. Melt the butter, stir in the flour, then whisk in the milk and broth. 3. Simmer until thick and stir in 1 cup cheddar and the Parmesan. 4. Fold in the chicken, peas and pasta and season. 5. Spread in a 9×13 inch dish and top with the rest of the cheddar. 6. Bake 20 to 25 minutes until the cheese is bubbly.

Low Carb Spaghetti Squash Tetrazzini

Spaghetti squash makes a surprisingly good stand in for pasta. Roast it, scrape it into strands with a fork, and fold it into the creamy chicken and mushroom sauce. Bake it right in the squash shells or in a dish. It is lighter, gluten free if you use cornstarch to thicken, and still feels like comfort food. Have you ever tried spaghetti squash instead of noodles?

You will need: 1 large spaghetti squash, 1 tbsp olive oil, 2 tbsp butter, 8 oz mushrooms (sliced), 2 cloves garlic, 1 tbsp cornstarch, 1 cup chicken broth, 1/2 cup heavy cream, 2 cups cooked chicken (shredded), 3/4 cup grated Parmesan, 1/2 cup shredded mozzarella, salt and pepper.

How to make it: 1. Heat the oven to 400 F, halve the squash, scoop out the seeds, rub with oil and roast cut side down 40 minutes. 2. Scrape the flesh into strands. 3. Cook the mushrooms and garlic in the butter 5 minutes. 4. Whisk the cornstarch into the broth, add with the cream and simmer until thick. 5. Stir in the chicken, Parmesan and squash strands and season. 6. Fill the shells or a dish, top with mozzarella and bake 15 minutes.

Turkey Tetrazzini With Peas and Melty Cheese

This is the classic day after Thanksgiving dinner in so many American homes. Leftover turkey, peas and spaghetti bake under a blanket of melted cheese until the edges turn crispy. It uses up the bird and gives everyone a break from turkey sandwiches. A glass baking dish lets you see those golden edges forming. These classic Tetrazzini recipes taste even better the next day. Who in your family fights over the crispy corners?

You will need: 12 oz spaghetti, 3 to 4 cups leftover turkey (diced), 4 tbsp butter, 8 oz mushrooms (sliced), 1 small onion (diced), 1/4 cup flour, 2 cups chicken broth, 1 cup milk or half and half, 1 cup grated Parmesan, salt, pepper and a pinch of nutmeg, 1 1/2 cups frozen peas, 1 1/2 cups shredded mozzarella or Monterey Jack.

How to make it: 1. Heat the oven to 375 F and cook the spaghetti until just al dente. 2. Cook the mushrooms and onion in the butter 6 minutes. 3. Stir in the flour, then whisk in the broth and milk and simmer until thick. 4. Add the Parmesan, seasonings, turkey, peas and pasta. 5. Spread in a 9×13 inch glass dish and cover with the shredded cheese. 6. Bake 25 to 30 minutes until the edges are golden and crisp.

Tetrazzini Recipes for a Crowd

Feeding a big group for Friendsgiving, a church supper or a team dinner? Tetrazzini doubles easily and holds well on a buffet. Bake it in a large roasting pan or two 9×13 inch pans, and keep it warm in a low oven. Plan on about 1 cup per person. For another crowd pleasing side, try our scalloped potatoes and gratins. How many people are at your holiday table this year?

You will need: 2 lb spaghetti, 8 cups cooked turkey or chicken (diced), 1 cup butter, 2 lb mushrooms (sliced), 2 onions (diced), 1 cup flour, 8 cups chicken broth, 4 cups milk, 3 cups grated Parmesan, 3 cups frozen peas, 2 cups panko, salt and pepper. Serves 16 to 20.

How to make it: 1. Heat the oven to 375 F and cook the pasta in two batches until just al dente. 2. Cook the mushrooms and onions in the butter in your largest pot 10 minutes. 3. Stir in the flour, then slowly whisk in the broth and milk and simmer until thick. 4. Add 2 cups Parmesan, the meat, peas and pasta and season. 5. Divide between two large pans and top with panko and the rest of the cheese. 6. Bake 35 to 40 minutes, rotating the pans halfway.

The Golden Topping That Makes It

The crunchy top is the best part of any Tetrazzini, so do not skip it. Toss panko breadcrumbs with melted butter and Parmesan, scatter them evenly, and bake uncovered. For the last 2 minutes, slide the dish under the broiler and watch it closely. Let it rest 5 minutes so the sauce settles before serving. Now you know the secret behind a dish named for an opera star. Which of these Tetrazzini recipes will you make first?

You will need: 1 cup panko breadcrumbs, 3 tbsp butter (melted), 1/2 cup grated Parmesan, 2 tbsp chopped parsley, 1/4 tsp garlic powder, a pinch of paprika.

How to make it: 1. Mix the panko, melted butter, Parmesan, garlic powder and paprika in a bowl. 2. Spread your Tetrazzini evenly in the dish. 3. Scatter the crumbs over the top in an even layer. 4. Bake uncovered as your recipe says. 5. Broil 1 to 2 minutes at the end, watching closely, until deep golden. 6. Rest 5 minutes and sprinkle with parsley.