- 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
- Cook spaghetti according to package directions; drain.
- 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.
- Reduce heat to low. Add milk; cook and stir for 2-3 minutes. Stir in the spaghetti, turkey, mushrooms, seasoned salt and pepper.
- 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.
Reviews for Turkey Mushroom Tetrazzini
"This recipe is very bland. I followed the instructions and ingredients as written."
"This was really good and a great way to use up left over turkey!"
"found this very tasteless. Ended up discarding the leftovers."
"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!"
"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."