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Turkey Tetrazzini - A Family Feast

This post is sponsored by No Yolks.

With Thanksgiving just a few weeks away, I’m going to make bit of a confession… As much as I love our traditional Thanksgiving dinner – I love eating the leftovers even more!

There are so many delicious recipes we make using Thanksgiving leftovers, and today we’re sharing one of our family favorites: Turkey Tetrazzini! Turkey Tettrazzini is a classic casserole made from leftover turkey, egg noodles, mushrooms and peas in a creamy cheese sauce!

Our recipe couldn’t be easier (or any more delicious) – and in fact, we make our Turkey Tetrazzini in a somewhat non-traditional way!

Turkey Tetrazzini - Leftover turkey, egg noodles, peas, mushrooms and a decadent cheesy cream sauce. So delicious!

Unlike most recipes, our version starts with dry egg noodles that are layered in with the other ingredients – so the noodles cook up perfectly creamy and tender – not at all mushy like so many baked noodle casseroles sometimes get! Then we’ve topped the casserole with an amazing crunchy-cheesy topping made from crushed potato chips and Swiss Cheese!

Turkey Tetrazzini - Leftover turkey, egg noodles, peas, mushrooms and a decadent cheesy cream sauce. So delicious!

And one more thing that makes our Turkey Tetrazzini so delicious? We used No Yolks Extra Broad egg noodles!

Turkey Tetrazzini - Leftover turkey, egg noodles, peas, mushrooms and a decadent cheesy cream sauce. So delicious!

No Yolks brand noodles are cholesterol-free and they always cook up smooth, firm and delicious! They come in a variety of sizes that always cook up right, and for an even healthier option, No Yolks noodles are now available in Whole Grain too.

There’s No Yolks and No Other.

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Turkey Tetrazzini - A Family Feast

Turkey Tetrazzini

  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 10-12 servings


You will need a large 3-4 quart casserole dish for this recipe. We used a deep 9X13 casserole dish.


  • 3 cups low sodium chicken or turkey stock
  • 2 cups whole milk
  • 2 cups heavy cream
  • ½ pound Fontina cheese, shredded
  • 1 teaspoon salt (if using salted stock, omit salt or salt to taste)
  • ½ teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground nutmeg
  • 5 tablespoons butter
  • 2 cups thickly sliced onion (slice onion in half vertically and lay flat, then slice with the grain into thick slices).
  • 1 12-ounce package button mushrooms, cut into thick slices
  • 3 tablespoons flour
  • Non-stick cooking spray
  • 8 ounces uncooked Extra Broad No Yolk Noodles
  • 1 pound cooked turkey (white or dark) cut into bite sized pieces
  • 2 cups frozen green peas
  • 2 ounces finely shredded Swiss cheese
  • 2 ounces plain potato chips, crushed


  1. Preheat oven to 375 degrees.
  2. Place chicken stock into medium to large sauce pan and bring to a boil. Boil until reduced to one cup, letting two cups evaporate. This will give you a triple strength stock. Add all of the milk and cream and bring to hot but not boiling. Add Fontina cheese, salt, pepper and nutmeg, stir and keep mixture on medium low heat.
  3. While stock is reducing, melt butter in a large pot over medium heat and add onions. Sauté for five minutes and add mushrooms. Sauté for five more minutes and add flour. Reduce heat and stir to make a roux. Cook for three minutes. Add hot stock and milk mixture to butter, mushroom and flour mixture one third at a time, stirring with a wooden spoon. This sauce will be intentionally thin.
  4. Spray a 3-4 quart casserole dish with non-stick cooking spray and ladle in some sauce to coat the bottom.
  5. Spread half the dry noodles, half the cooked turkey, half the frozen peas and half of the hot cream sauce. Repeat with remaining noodles, turkey, peas and sauce.
  6. Mix the finely shredded Swiss cheese with the crushed chips in a small bowl and sprinkle over the top of the casserole. (if you used a smaller casserole dish and it is filled to the top, place a sheet of foil on the rack below the casserole to catch any drips).
  7. Bake uncovered for 30-40 minutes. The liquid should be bubbling and hot. Place under brolier for a minute or two to brown and crisp the top if desired. Remove from oven and allow the casserole to set up for ten minutes before serving.

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  • Jessica To wrote:

    Beef stroganoff with No Yolks is a good comfort food.

  • Kelly D wrote:
  • Kelly D wrote:

    My favorite No Yolks comfort food is a Tuna Noodle Casserole.

  • Mami2jcn wrote:


  • heather wrote:

    My favorite No Yolks recipe is beef stroganoff.

  • Mami2jcn wrote:

    I love Swedish meatballs with No Yolks noodles.

  • Christie+-+Food+Done+Light wrote:

    I just adore that crispy topping, potatoes chips on top of a casserole. What a fabulous idea.

  • Kimmy Ripley wrote:

    I like to use No Yolks noodles to make a big pot of chicken noodle soup. They are truly the best!

  • Julie Wood wrote:
  • Julie Wood wrote:

    My favorite No Yolks comfort food is my Crock Pot Chicken Noodle Soup that I made over the weekend with these noodles. They taste so delicious in my soup!

  • Lisa Brown wrote:
  • Lisa Brown wrote:

    I like the NO YOLKS Creamy Chicken Noodle Casserole

  • Jocelyn @BruCrew Life wrote:

    The leftovers are seriously the best part of the meal. Love this comfort food dish to use up that turkey!!! Delicious!!

  • Nicole wrote:
  • Nicole wrote:

    My favorite No Yolks comfort food would have to be chicken noodle soup. The best with No Yolks!

  • Carol at Wild Goose Tea wrote:

    I love creamy pasta dishes like the one above.

  • Elena wrote:

    My favorite is chicken noodle soup

  • Sarah wrote:

    My husband loves No Yolks egg noodles – just boiled with fresh green beans then tossed with butter. It’s one of our constant side dishes.

  • Laura @ Raise Your Garden wrote:

    I think my No Yokes comfort food is definitely this! I love the topping of this casserole, no mushy top for me please. There’s nothing better than diving into a casserole that is creamy on the bottom but has a little crunch on top, these egg noodles are the PERFECT topping for the perfect casserole. And yet, they still cook through, perfect.

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