Mushroom Turkey Tetrazzini
Total Time
Prep: 35 min. Bake: 25 min.
Makes
8 servings
This creamy, comforting casserole makes a fantastic way to use up that leftover Thanksgiving turkey. And it’s a real family-pleaser! —Linda Howe, Lisle, Illinois.
Mushroom Turkey Tetrazzini Recipe photo by Taste of Home
Reviews
This was absolutely delicious! Even my husband who's not fond of casseroles are it up. I served it with a nice green salad. I'll definitely make again!
This is a fabulous way to use up leftover turkey breast! My whole family enjoys this dish...even my husband who normally won't eat mushrooms. The cooking sherry adds such a nice flavor to the dish, so don't skip it! It's also very filling and has a rich, satisfying flavor. Yum!
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Absolutely delicious! I would make again.
Soooo good! Even my 3 year old loved it.
This dish is very quick to make. I needed a recipe to use up ham so that's what I used. We don't like nutmeg so left out. Next time I will try the sherry. I also topped it off with fresh Parmesan. Very good,can't wait to make it again. So versatile!
This was really good! A great way to use leftover turkey. The flavor was good, easy to put together. Thinking I may toss some fresh broccoli in next time to add some color!
My two boys (5 &9) really loved this recipe. Both of them had third helpings! I substituted chicken broth for the bouillon and pasta water. I also didn't have the lemon pepper but found a substitution of lemon peel, pepper and salt.I took the lid off for the last 5 minutes of baking because it looked too wet, but I think that made it too dry. Next time we'll leave the lid on.