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Mushroom Turkey Tetrazzini

 Mushroom Turkey Tetrazzini
“This creamy comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family pleaser!” says Linda Howe of Lisle, Illinois.
8 ServingsPrep: 35 min. Bake: 25 min.


  • 12 ounces uncooked spaghetti, broken into 2-inch pieces
  • 2 teaspoons chicken bouillon granules
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/4 cup sherry or reduced-sodium chicken broth
  • 3/4 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free evaporated milk
  • 2/3 cup grated Parmesan cheese, divided
  • 4 cups cubed cooked turkey breast
  • 1/4 teaspoon paprika


  • Cook spaghetti according to package directions. Drain, reserving
  • 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set
  • aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with
  • cooking spray; set aside.
  • In a large nonstick skillet, saute mushrooms in butter until tender.
  • Stir in flour until blended. Gradually stir in sherry and reserved
  • cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a
  • boil; cook and stir for 2 minutes or until thickened.
  • Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until

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Mushroom Turkey Tetrazzini (continued)

Directions (continued)

  • blended. Add turkey; cook and stir until heated through. Pour turkey
  • mixture over spaghetti and toss to combine. Sprinkle with paprika
  • and remaining Parmesan cheese.
  • Cover and bake at 375° for 25-30 minutes or until bubbly. Yield:
  • 8 servings.
Nutritional Facts: 1 cup equals 362 calories, 7 g fat (3 g saturated fat), 75 mg cholesterol, 592 mg sodium, 40 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer