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Turkey Mushroom Casserole Recipe
Turkey Mushroom Casserole Recipe photo by Taste of Home

Turkey Mushroom Casserole Recipe

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My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas
TOTAL TIME: Prep: 50 min. Cook: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 50 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 1 pound uncooked spaghetti
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 3 cups cubed cooked turkey
  • 1 cup chicken broth
  • 1/3 cup sherry or additional chicken broth
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon pepper
  • 2 cups grated Parmesan cheese, divided

Nutritional Facts

1-1/2 cups equals 534 calories, 19 g fat (6 g saturated fat), 63 mg cholesterol, 1,286 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.

Directions

  1. Cook spaghetti according to package directions.
  2. Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
  3. Transfer to two greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-40 minutes or until heated through.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (4 servings each).
Originally published as Turkey Tetrazzini in Simple & Delicious November/December 2009, p15

Nutritional Facts

1-1/2 cups equals 534 calories, 19 g fat (6 g saturated fat), 63 mg cholesterol, 1,286 mg sodium, 55 g carbohydrate, 4 g fiber, 33 g protein.

Reviews for Turkey Mushroom Casserole

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 8, 2013

This was very tasty. My boyfriend said I could make it once a week. I only made half a recipe since I didn't know if I would like it. I wish I would have made the whole recipe. I used whole grain pasta and all chicken broth (no sherry). I also made homemade mushroom soup rather than canned. I love cheese; however, the parmesan cheese on top seemed to be too much and didn't cook in. I did add some whole wheat bread crumbs on top also.

MY REVIEW
Reviewed Sep. 23, 2012

This is the best casserole. I put it in a crock pot instead of baking and took it to a gathering. Several people wanted the recipe. I added a teaspoon of celery seed and a can of cream of celery soup and an additional cup of broth. It really does need to baking/crock pot time for the flavors to blend. I'll be making this again.

MY REVIEW
Reviewed Dec. 21, 2011

This has become one of our favorite recipes. My husband is a very picker eater, and hates to try new things. He loves this. I cut the recipe in half for one casserole. Very good, definiatly a keeper

MY REVIEW
Reviewed Nov. 30, 2011

Great for Thanksgiving turkey leftovers!

MY REVIEW
Reviewed Oct. 14, 2011

Made this last nite for my very picky family, and they loved it! Used leftover turkey, leftover gravy (instead of broth), and some leftover noodles. Have to remember this one for thanksgiving and x-mas leftovers! So glad I fixed enough to freeze half. (It fed 2 adults and 2 teens.)

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