Leftover Turkey Tetrazzini Recipe

4.5 22 28
Leftover Turkey Tetrazzini Recipe
Leftover Turkey Tetrazzini Recipe photo by Taste of Home
Publisher Photo

Leftover Turkey Tetrazzini Recipe

Read Reviews
4.5 22 28
Publisher Photo
I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. -Susan Payne, Corner Brook, Newfoundland
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 1 package (7 ounces) thin spaghetti, broken in half
  • 2 cups cubed cooked turkey
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter or margarine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon ground mustard
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 tablespoon shredded Parmesan cheese
  • Minced fresh parsley

Directions

Cook spaghetti according to package directions. Drain and place in a greased 11-in. x 7-in. baking dish. Top with turkey; set aside.
In a skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Stir in cheddar cheese; cook and stir over medium heat until cheese is melted. Pour over turkey.
Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with parsley. Yield: 4-6 servings.
Originally published as Turkey Tetrazzini in Taste of Home August/September 2003, p41

Nutritional Facts

1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.

  • 1 package (7 ounces) thin spaghetti, broken in half
  • 2 cups cubed cooked turkey
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter or margarine
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon ground mustard
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1 tablespoon shredded Parmesan cheese
  • Minced fresh parsley
  1. Cook spaghetti according to package directions. Drain and place in a greased 11-in. x 7-in. baking dish. Top with turkey; set aside.
  2. In a skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Stir in cheddar cheese; cook and stir over medium heat until cheese is melted. Pour over turkey.
  3. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through and cheese is melted. Sprinkle with parsley. Yield: 4-6 servings.
Originally published as Turkey Tetrazzini in Taste of Home August/September 2003, p41

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Reviews forLeftover Turkey Tetrazzini

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Wendy User ID: 9276783 276105
Reviewed Oct. 10, 2017

"Made it. Havent tried it yet. easy to make. I added spinch and bell pepers andjused canned mushrooms. Husband goung to throw it into oven when he gets home in am for his breakie would should pic of what it looks like atm but cant"

MY REVIEW
Robby1 User ID: 1478802 261635
Reviewed Feb. 21, 2017

"This is delicious! Can't wait to have turkey again to turn the leftovers into this casserole!"

MY REVIEW
Linda User ID: 8977161 257499
Reviewed Nov. 30, 2016

"I left out the mozzarella and topped with bread crumbs and added more parmesean cheese. Delish!"

MY REVIEW
12Knights4Mari User ID: 1697950 244291
Reviewed Feb. 22, 2016

"I have another Tetrazzini recipe that I cut out of Taste of Home YEARS ago that was good, but not great. It's like someone took that old recipe, revamped it and this was the result. This was SO much creamier and more flavorful - and it was even better the next day. I was skeptical about not mixing the pasta with the sauce before putting it in the oven, but it turned out perfect. I thought it needed some color, so I took a large red bell pepper and "roasted" it over an open flame, wiped off the charred skin, chopped it up and added it to the sauce. I think it worked out very well. I also used 8 oz. of mushrooms just because I love them. This is definitely a keeper. So glad I ran across it!"

MY REVIEW
kbussey User ID: 614681 240491
Reviewed Dec. 28, 2015

"I substituted cream of mushroom with Cream of Onion. We though it had good flavor."

MY REVIEW
mamaknowsbest User ID: 5826120 226632
Reviewed May. 20, 2015

"Note that this recipe uses on a 7oz package of pasta! I made the mistake of using a one pound box. However, even with the error, this was a wonderful, hearty dinner! Enjoyed by all and plan on making it correctly next time!"

MY REVIEW
Vinomachino User ID: 8131332 129435
Reviewed Nov. 29, 2014

"This turned out delicious!!! Full of flavor and just the right amount of sauce! I will make this every year after Thanksgiving. I only had regular spaghetti on hand and I broiled at the end for a minute. I had seconds it was so yummy!"

MY REVIEW
spronovo User ID: 3118526 55193
Reviewed Sep. 18, 2014

"This was a great recipe. I used leftover roasted chicken instead of turkey. Cooked it on convection at 350 and the cheese really crisped up on top which was delicious!"

MY REVIEW
barutter130 User ID: 3193101 55192
Reviewed Apr. 24, 2014

"I made this recipe for dinner tonight. I followed the recipe exactly except I added an extra cup of mushrooms. My husband who is not a big fan of new dishes had three servings! A guest and myself both gave it a thumbs up. I used turkey I had frozen from another dinner. Almost all the other ingredients are ones I usually have on hand."

MY REVIEW
cookshare User ID: 6376994 56052
Reviewed Mar. 25, 2014

"Not very flavorful."

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