Easy Turkey Tetrazzini Recipe

5 5 7
Easy Turkey Tetrazzini Recipe
Easy Turkey Tetrazzini Recipe photo by Taste of Home
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Easy Turkey Tetrazzini Recipe

Read Reviews
5 5 7
Publisher Photo
This is a tasty main dish and a great way to use leftover chicken or turkey. Everyone loves the spaghetti noodles mixed in.—Sue Ross, Casa Grande, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

Ingredients

  • 2 cups uncooked spaghetti (broken into 2-inch pieces)
  • 1 teaspoon chicken bouillon granules
  • 3/4 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 1 small onion, finely chopped
  • 2 tablespoons diced pimientos, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided

Directions

Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese.
Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
Originally published as Turkey Tetrazzini in Taste of Home April/May 1999, p13

Nutritional Facts

1 cup: 273 calories, 13g fat (7g saturated fat), 59mg cholesterol, 723mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 20g protein.

  • 2 cups uncooked spaghetti (broken into 2-inch pieces)
  • 1 teaspoon chicken bouillon granules
  • 3/4 cup boiling water
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/8 teaspoon celery salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups cubed cooked turkey
  • 1 small onion, finely chopped
  • 2 tablespoons diced pimientos, drained
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, dissolve bouillon in water. Add the soup, celery salt and pepper. Drain spaghetti; add to soup mixture. Stir in the turkey, onion, pimientos and 1/2 cup of cheese.
  2. Transfer to a greased 8-in. square baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 6 servings.
Originally published as Turkey Tetrazzini in Taste of Home April/May 1999, p13

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Reviews forEasy Turkey Tetrazzini

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Dawnetteg User ID: 4836997 49594
Reviewed Sep. 28, 2014

"I use this recipe with Tuna fish, Yummy !!"

MY REVIEW
marybrehm User ID: 2047642 20001
Reviewed Nov. 24, 2012

"This recipe really is very easy and delicious. I used broth from the turkey instead of water and boullion and it was delicious. Also doubled the recipe and used a 9x13" pan which worked well. Definitely a keeper!"

MY REVIEW
gubby420 User ID: 1396204 32586
Reviewed Sep. 6, 2012

"My boyfriend requests this dish often. I come back to it again and again. It works equally well with chicken or turkey. I use any cream soup I have in the house, I skip celery salt if I use cream of celery. It may sound crazy, but I always serve with crushed nacho cheese tortilla chips crumbled on top. It really puts it over the top. Highly recommended!"

MY REVIEW
slye10001000 User ID: 5787172 49593
Reviewed Nov. 26, 2011

"I opened a can of cream of chicken soup by mistake, so I used that instead of cream of mushroom. I tossed in a can of drained mushrooms."

MY REVIEW
Colleen1734 User ID: 1875548 24109
Reviewed Feb. 24, 2010

"This recipe makes me wish for leftover turkey more often. Very good and so easy."

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