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Turkey Mushroom Tetrazzini Recipe

Turkey Mushroom Tetrazzini Recipe

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


  • 1/2 pound uncooked spaghetti
  • 1/4 cup finely chopped onion
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 3 tablespoons cornstarch
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 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
  • 1/2 teaspoon seasoned salt
  • Dash pepper
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon paprika


  • 1. Cook spaghetti according to package directions; drain.
  • 2. In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Combine cornstarch and broth until smooth; stir into the onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3. Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
  • 4. Transfer to an 8-in. square baking dish coated with cooking spray. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until heated through. Yield: 6 servings.

Nutritional Facts

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

Reviews for Turkey Mushroom Tetrazzini

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Reviewed Dec. 3, 2015

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

Reviewed Nov. 30, 2015

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

Reviewed Nov. 30, 2015

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

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!"

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."

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!"

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!!!"

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."

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."

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."

Reviewed Apr. 12, 2011

"I didn't think this recipe had a ton of flavor, but my five-year-old, a picky eater, really liked it, so I'll probably make it again...just need to give it a little more flavor."

Reviewed Feb. 14, 2011

"This recipe is awesome! Made for dinner tonight and it was delish! I didnt have a problem with dryness at all. I also didnt read right and added my paprika in with he cream sauce. I added a few tablespoons of breadcrumbs in with the parmesan cheese sprinkled over the top. Excellent! Thanks Irene for a healthy AND delicious dinner!"

Reviewed Apr. 28, 2010

"This was really good. I made it ahead of time, stuck it in the fridge for about 5 hours, and just baked it right before we ate. It did seem a bit dry, but it might be because I made it ahead of time. It tasted good re-heated, but again was dry. I'd definitly make it again, and I love that it's better for you!"

Reviewed Jan. 7, 2010

"Very delicious, if you didn't tell people they wouldn't even know it was light!"

Reviewed Nov. 21, 2008

"This is a great recipe..I took it a step farther and added carrot, peas and corn. Not a lot, just about a 1/2 cup of each to add color. Delicious!"

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