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Turkey Spaghetti Casserole Recipe

Turkey Spaghetti Casserole Recipe

“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 YIELD: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


  • 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.

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: 1 starch, 3 lean meat, 1 vegetable, 0 fat.

Reviews for Turkey Spaghetti Casserole

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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."

Reviewed Mar. 14, 2010


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!"

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.


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"."

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