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Turkey Alfredo Tetrazzini Recipe

Turkey Alfredo Tetrazzini Recipe

I speed up my mother-in-law’s tetrazzini by using jarred Alfredo sauce, canned mushrooms and onion powder. —Judy Batson, Tampa, Florida
TOTAL TIME: Prep: 20 min. Bake: 30 min. YIELD:4 servings


  • 4 ounces thin spaghetti
  • 1 jar (15 ounces) Alfredo sauce
  • 2 cups frozen peas
  • 1-1/2 cups cubed cooked turkey or chicken
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1/4 cup shredded Swiss cheese
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons white wine or chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 cup french-fried onions
  • 1/2 teaspoon paprika


  • 1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the Alfredo sauce, peas, turkey, mushrooms, cheeses, wine and onion powder. Drain spaghetti. Add to sauce mixture; toss to coat. Transfer to a greased 8-in. square baking dish. Sprinkle with onions and paprika.
  • 2. Cover and bake at 350° until heated through, 30-35 minutes. Yield: 4 servings.

Nutritional Facts

1 cup: 504 calories, 21g fat (12g saturated fat), 79mg cholesterol, 808mg sodium, 44g carbohydrate (5g sugars, 6g fiber), 32g protein.

Reviews for Turkey Alfredo Tetrazzini

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Hilda Scott
Reviewed Nov. 25, 2013

"Great supper dish and quick to make!"

Reviewed Apr. 20, 2013

"My husband and I really liked it. The peas were a nice contrast in color to the dish. I used a Light version of jarred Alfredo sauce, and omitted the swiss cheese b/c there was none in the house. I think it still was wonderful. Oh, and I had no turkey so I used canned chicken instead. Very tasty dish."

Reviewed Jul. 20, 2012

"Very tasty, wife even ate the leftovers.

Next time I would break spaghetti in thirds or quarters when cooking, would make easier to toss"

Reviewed Jul. 15, 2012

"This was a bit bland, and could use fewer peas. It wasn't bad, but really nothing special."

Reviewed May. 11, 2012

"Very good. I will make this dish again but would reduce the amount of peas and add somw ater chestnuts, clerey and garlic."

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