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Turkey Tetrazzini

 Turkey Tetrazzini
This recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! -Gladys Waldrop, Clavert City, Kentucky
6-8 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1 package (7 ounces) spaghetti, broken into 2-inch pieces
  • 2 cups cubed cooked turkey
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  • 2 cans (4 ounces each) sliced mushrooms, drained
  • 1/3 cup 2% milk
  • 1/4 cup chopped green pepper
  • 1 jar (2 ounces) chopped pimientos, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Additional shredded cheddar cheese, optional

Directions

  • Cook spaghetti according to package directions; drain. Transfer to a
  • large bowl; add the next 10 ingredients.
  • Spoon into a greased 2-1/2-qt. casserole; sprinkle with cheese if
  • desired. Bake, uncovered, at 375° for 40-45 minutes or until
  • heated through. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 252 calories, 8 g fat (4 g saturated fat), 45 mg cholesterol, 519 mg sodium, 26 g carbohydrate, 2 g fiber, 18 g protein.