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Turkey Mushroom Casserole

 Turkey Mushroom Casserole
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
8 ServingsPrep: 50 min. Cook: 30 min.

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

Directions

  • Cook spaghetti according to package directions.
  • 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.
  • 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

2 of 2

Turkey Mushroom Casserole (continued)

Directions (continued)

  • or until heated through.
  • 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).
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.