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Mushroom Turkey Tetrazzini Recipe

Mushroom Turkey Tetrazzini Recipe

“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.
TOTAL TIME: Prep: 35 min. Bake: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until 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.
  • 4. Cover and bake at 375° for 25-30 minutes or until bubbly. Yield: 8 servings.

Nutritional Facts

1 cup: 362 calories, 7g fat (3g saturated fat), 75mg cholesterol, 592mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Reviews for Mushroom Turkey Tetrazzini

Sort By :
joansmith1008 User ID: 6621738 170036
Reviewed Apr. 3, 2012

"Absolutely delicious! I would make again."

kengrants User ID: 4608201 100571
Reviewed Sep. 3, 2011

"Soooo good! Even my 3 year old loved it."

dls5799 User ID: 5674481 156105
Reviewed Jan. 22, 2011

"This dish is very quick to make. I needed a recipe to use up ham so that's what I used. We don't like nutmeg so left out. Next time I will try the sherry. I also topped it off with fresh Parmesan. Very good,can't wait to make it again. So versatile!"

FACSteacher User ID: 759865 109223
Reviewed Nov. 29, 2010

"This was really good! A great way to use leftover turkey. The flavor was good, easy to put together. Thinking I may toss some fresh broccoli in next time to add some color!"

JuliKay2u User ID: 1344814 98707
Reviewed Nov. 28, 2010

"My two boys (5 &9) really loved this recipe. Both of them had third helpings! I substituted chicken broth for the bouillon and pasta water. I also didn't have the lemon pepper but found a substitution of lemon peel, pepper and salt.

I took the lid off for the last 5 minutes of baking because it looked too wet, but I think that made it too dry. Next time we'll leave the lid on."

dmwilmoth User ID: 2810512 157912
Reviewed Nov. 18, 2010

"This was amazing! I can't see how this could have been made any more delicious as a higher calorie meal. The flavor was rich, creamy, and comforting. I ate my portion, then stood over the casserole dish and ate more ... I couldn't stop! I did not make any substitutions or changes other than adding one diced leek because I put onion in everything. I did this while sauteeing the mushrooms. I also used the sherry instead of the chicken broth. Highly recommended! You won't need to go back to the unhealthy version after this one!"

lizardstew1 User ID: 5185101 168569
Reviewed Oct. 20, 2010

"My husband and I really enjoyed this. It was rich and tasty and delicious! I found cubed turkey in the meat section and used that instead of leftover turkey. Oh, so goooood!"

tlkoller User ID: 5195739 82279
Reviewed Jun. 6, 2010


MY REVIEW User ID: 2350474 154642
Reviewed Oct. 25, 2009

"This is a really good dish. I used angel hair pasta, omitted the lemon-pepper seasoning and the nutmeg and used 1 tsp. poultry seasoning instead. Excellent!"

slug9000 User ID: 3827284 78707
Reviewed Sep. 21, 2009

"I made this over the weekend, and I enjoyed it. I'd recommend at least doubling the mushrooms (if you like mushrooms). Definitely a lighter (but still tasty) alternative to a heavier tetrazzini dish."

Margiann User ID: 3731380 173169
Reviewed Jan. 10, 2009

"I made this for family dinner tonight, and there were NO leftovers! This dish was delicious, and I will add to my favorites.

Manchester, Ky."

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer