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Turkey Tetrazzini Recipe
Turkey Tetrazzini Recipe photo by Taste of Home

Turkey Tetrazzini Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Turkey Tetrazzini

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 19, 2014

Love, love, love!

MY REVIEW
Reviewed Jan. 2, 2014

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

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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.

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