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

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4.5 21 25
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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
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

1 each: 252 calories, 8g fat (4g saturated fat), 45mg cholesterol, 519mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 18g protein.


  1. Cook spaghetti according to package directions; drain. Transfer to a large bowl; add the next 10 ingredients.
  2. 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.
Originally published as Turkey Tetrazzini in Taste of Home October/November 1994, p39

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MY REVIEW User ID: 311037 257453
Reviewed Nov. 29, 2016

"It was bery good and easy to do. I also used 2 cans of soup and a little more milk. Next time I am going to cook the onion and green pepper a little bit."

KarenJI User ID: 5901477 240799
Reviewed Jan. 1, 2016

"Overall, very good, but because of husbands likes, I cut mushrooms to 1 can, also added 1/2 t. poultry seasoning"

paul3303 User ID: 1713232 215703
Reviewed Dec. 23, 2014

"Really good and simple recipe. I saute'd the bell pepper, some celery and onion and added to the mix. I also sprinkled parmesan cheese on top. Tasted great."

AmericanDutchess User ID: 6554617 8630
Reviewed Nov. 29, 2014

"A perfect after Thanksgiving meal! I added some fried onions on the top in the last 5 min of cooking and it was a nice finish. Also omitted the pimentos since I had none on hand, didn't miss them. Husband looooved this dish. Very easy to make!"

ekatiakarpova User ID: 6312133 7320
Reviewed Aug. 19, 2014

"Love, love, love!"

PeggyKlock User ID: 7578193 8342
Reviewed Jan. 2, 2014

"This was very tasty, we enjoyed it very much. I used 2 cans of soup."

roxytoxy User ID: 7515146 8062
Reviewed Dec. 1, 2013

"This recipe was good but a little dry. 375 maybe to high. Good will try 2 cans of cream of mushroom next time. Will use this again. Smelled really good."

blackhawks61 User ID: 7406893 7970
Reviewed Nov. 30, 2013

"We love this recipe. Used it for years. I put 2 cans cream of mushroom in it and little more milk for the right consistency. Never dry. Now my mom and dad want me making it for them also."

jeanwigger User ID: 5539561 7469
Reviewed Jan. 28, 2012

"I added fresh mushrooms instead of out of a jar, had no pimentos so I used a sweet red pepper instead of the green pepper to get the color. I used reduced fat cheese (2% cheese) My family really liked it. It tastes creamy and comforting without all the calories and fat. Serve it with a fresh green salad or something with a little crunch. I am definitely making it again. I like good recipes like this that are quick, easy, comforting and still not too high in fat and calories."

Snowy55 User ID: 3379279 6044
Reviewed Jan. 2, 2012

"Jeez u complain about cream of mushroom?? U always can exchange it to something else like cream of chicken soup??? Look everyone thought that it was good so please dont be mean!"

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