Save on Pinterest

Mushroom Turkey Tetrazzini

Total Time

Prep: 35 min. Bake: 25 min.


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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


  • 12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
  • 2 teaspoons chicken bouillon granules
  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 2 tablespoons all-purpose flour
  • 1/4 cup sherry or additional pasta water
  • 3/4 teaspoon salt-free lemon-pepper seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free evaporated milk
  • 2/3 cup grated Parmesan cheese, divided
  • 4 cups cubed cooked turkey breast
  • 1/4 teaspoon paprika, optional


  1. Preheat oven to 375°. Cook spaghetti according to package directions for al dente. Drain, reserving 2-1/2 cups pasta water; transfer spaghetti to a 13x9-in. baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water.
  2. In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes.
  3. Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika.
  4. Bake, covered, until bubbly, 25-30 minutes.

Nutrition Facts

1 cup: 357 calories, 7g fat (3g saturated fat), 71mg cholesterol, 717mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

Recommended Video


Click stars to rate
Average Rating:
  • Peggy
    Apr 17, 2019

    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!

  • kgburgess
    Feb 2, 2017

    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!

  • Panic3
    Oct 31, 2012

    No comment left

  • awall46
    Jul 16, 2012

    No comment left

  • muffbear74
    Apr 11, 2012

    No comment left

  • joansmith1008
    Apr 3, 2012

    Absolutely delicious! I would make again.

  • kengrants
    Sep 3, 2011

    Soooo good! Even my 3 year old loved it.

  • dls5799
    Jan 22, 2011

    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!

  • FACSteacher
    Nov 29, 2010

    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!

  • JuliKay2u
    Nov 28, 2010

    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.