Turkey Mushroom Casserole Recipe
- 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
- 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).
1-1/2 cups: 534 calories, 19g fat (6g saturated fat), 63mg cholesterol, 1286mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 33g protein.
Reviews for Turkey Mushroom Casserole
"This was great! I didn't have canned soup, so I made a white sauce after saut?ing the mushrooms. My whole family loved it! Thanks for sharing!"
"The serves 8 must be for half the recipe. It was really good but guess I will need to freeze the rest or something. I used chicken instead of turkey and used one can of cream of chicken instead since that's what was in the cupboard. Also used more mushrooms. The seasoning was just right and didn't give the canned soup taste."
"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."
"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."
"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"
"easy and really tasty. I made it exactly as directed but only made 1/2 as much---LARGE portion sizes."
"My husband and I loved this casserole, and having another in the freezer is a real bonus. Since my dear love does not like mushrooms, I added in peas and for myself, I sauteed mushrooms on the side and topped my portion with them."
"I made this for the first time using leftover chicken and my husband and teenage boys loved it. My husband asked when I'm going to make it again."