Turkey Tetrazzini Bake

tettrazzini_casserole MMApproved

Turkey Tetrazzini Bake

Created by Wendy at Fit-and-Frugal.com This gluten-free twist on the traditional Turkey Tetrazzini Bake is super tasty and a great way to use leftover turkey from a previous dinner.

Prep Time: 10
Total Time: 50


  • 1 (8 oz) package Ancient Harvest Gluten Free pasta (we recommend Rotini)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 cups sliced mushrooms
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • ¼ cup Ancient Harvest Quinoa Flour (quinoa flakes can be pulsed in a food processor to make flour)
  • 1 cup broccoli or cauliflower, chopped
  • 1 cup reduced-sodium chicken broth or vegetable broth
  • ¼ cup white wine
  • 1 cup low-fat milk*
  • 3 cups cooked turkey pieces, torn or chopped*
  • 1 cup frozen peas, thawed
  • ¼ cup shredded Parmesan cheese*
  • Sea salt and ground pepper, to taste
  • 1 cup Ancient Harvest Quinoa Flakes


  1. Preheat oven to 350ºF. Lightly grease or spray a 9 x13-inch baking dish or deep casserole. Cook pasta according to package directions and set aside.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrots and garlic and cook, stirring often, 5 minutes, until mushrooms are browned.
  3. Sprinkle vegetable mixture with quinoa flour; stir to coat. Stir in broccoli, broth and wine; bring to a simmer. Continue simmering, stirring constantly, until the mixture is slightly reduced, 1 to 2 minutes.
  4. Add milk, turkey, peas and cauliflower; return to a simmer, stirring often. Cook until slightly thickened, about 2 minutes. Stir in parmesan, salt and pepper.
  5. Evenly spread pasta in baking dish. Pour over vegetable mixture and stir gently to combine.
  6. In a small bowl, mix quinoa flakes and remaining tablespoon olive oil. Sprinkle over pasta mixture. Cover with foil and bake 30 minutes, removing foil at end (last five minutes).
  7. *For a vegan option, omit turkey and cheese and add an additional 1 – 2 cups of vegetables of choice; replace 1 cup milk with 1 ½ cups almond milk and 1 tablespoon nutritional yeast.
Servings: 4-6