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

Turkey Mushroom Tetrazzini Recipe

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

Ingredients

  • 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

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.

Directions

  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.
Originally published as Turkey Tetrazzini in Light & Tasty October 2005, p42

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

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (8)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!!!"

MY REVIEW
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."

MY REVIEW
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."

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