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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
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Ingredients

  • 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

Directions

  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.

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Reviews

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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.