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

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4.5 15 22
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Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's low fat! —Irene Banegas, Las Cruces, New Mexico
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 6 servings


  • 8 ounces uncooked spaghetti
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • 1 tablespoon butter
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 can (12 ounces) fat-free evaporated milk
  • 2-1/2 cups cubed cooked turkey breast
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika

Nutritional Facts

1-1/4 cups: 331 calories, 5g fat (2g saturated fat), 51mg cholesterol, 544mg sodium, 41g carbohydrate (10g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.


  1. Preheat oven to 350°. Cook spaghetti according to package directions; drain.
  2. Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
  3. Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes. Yield: 6 servings.
Originally published as Turkey Tetrazzini in Light & Tasty October 2005, p42

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SanditheCat User ID: 1238615 238662
Reviewed Dec. 3, 2015

"This recipe is very bland. I followed the instructions and ingredients as written."

mjlouk User ID: 1712085 238503
Reviewed Nov. 30, 2015

"This was really good and a great way to use up left over turkey!"

BettySGray User ID: 8497497 238432
Reviewed Nov. 30, 2015

"found this very tasteless. Ended up discarding the leftovers."

ppolen User ID: 1614953 219254
Reviewed Jan. 30, 2015

"Great dish! Look forward to making this with leftover Thanksgiving turkey every year! Only change I make is to double the mushrooms (& use gluten-free spaghetti if my daughter's dining with us--no one else ever notices). They are never any leftovers!"

jtermont User ID: 1863534 131023
Reviewed Jun. 15, 2014

"This dish was so, so good! My husband and son really liked it. It was easy and also worked well as a leftover dish for lunch. I will definitely make this again."

eneym User ID: 2694647 144758
Reviewed Jan. 30, 2014

"This is a very good lighter version of turkey tetrazzini. I followed what other reviewers said and added sage and used turkey breast that was well-seasoned. I also used 10 oz. of chicken broth and 4 1/2 oz of white wine. I also suggest breaking the spaghetti in half to aid in serving it. Bon appetit!"

ConnieK User ID: 282614 64093
Reviewed Jul. 5, 2012

"I've been making turkey tetrazzini with leftover holiday turkey for years but having been looking for lighter versions of my favorites. This is an excellent lighter version of one of my favorites. Will be making this many times in the future!!!"

muffbear74 User ID: 209131 61801
Reviewed Feb. 13, 2012

"I, too, thought it could have used more flavor, could be it depends on how the turkey was cooked originally. I may try adding some sage next time. Also like the idea of adding veggies."

msladonna User ID: 6447494 130289
Reviewed Jan. 11, 2012

"Was good but lacking some flavor. I would probably marinate the turkey to help with the flavor next time I make it."

Mrs_T User ID: 941931 146902
Reviewed Jan. 3, 2012

"We thought this was excellent and had plenty of flavor. It was a great and different way to use up the leftover Thanksgiving turkey."

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