Turkey Spaghetti Casserole Recipe
Turkey Spaghetti Casserole Recipe photo by Taste of Home
Next Recipe

Turkey Spaghetti Casserole Recipe

Read Reviews
5 6 5
Publisher Photo
My mom made this creamy comforting dish when I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple, yet tasty, filling dish. —Casandra Hetrick, Lindsey, Ohio
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 1-1/4 hours
MAKES: 6 servings


  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/3 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed cooked turkey breast
  • 6 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
  • 1/2 teaspoon paprika

Nutritional Facts

1 cup: 284 calories, 6g fat (3g saturated fat), 62mg cholesterol, 702mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.


  1. In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
  2. In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
  3. Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Turkey Spaghetti Casserole in Healthy Cooking October/November 2008, p64

Reviews for Turkey Spaghetti Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
jplz310 User ID: 4748354 255700
Reviewed Oct. 21, 2016

"Are you supposed to cook the spaghetti? Someone said they did, but directions doesnt specify."

jmkasprak User ID: 2880256 174077
Reviewed Jan. 8, 2011

"I was concerned that this recipe might be a bit boring, but we were pleasantly surprised when we dug into this comforting casserole."

haefner919 User ID: 1218220 108230
Reviewed Mar. 14, 2010


HensNest User ID: 4061800 177321
Reviewed May. 13, 2009

"Pretty good casserole! I poached 3 chicken breasts in water with 2 bullion cubes. Removed & chopped the chicken and then dropped the spaghetti into still boiling broth for about 5 minutes, drained (reserving 2 1/2 c liquid). dumped the mushroom soup into broth, layered chicken, noodles & sauteed veggies (added 2 cloves garlic while sauteing) dumped broth mixture on. Covered & baked at 350 for about 30 minutes put provolone slices on top and broiled a few minutes to brown. It was delicious! I was worried it would be soupy but the noodles finished cooking and soaked up the broth. Great recipe I'll try again, next time with some broccoli!"

Cakewalk63 User ID: 1311497 142209
Reviewed Jan. 1, 2009

"This recipe was a hit at my house. I made a huge dish and they cleaned it up. The only change I made was sauting fresh mushrooms with the onions carrots and celery.


sfreeman68 User ID: 1632237 142208
Reviewed Sep. 12, 2008

"This makes a DELICIOUS dish. I added more carrots and celery and chopped a can of mushroom pieces/stems and sauted all in olive oil. I cubed 3 baked chicken breasts and used whole wheat spaghetti.  This recipe is a "keeper"."

Loading Image