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Turkey Cordon Bleu Pasta

This creamy pasta from Sandra Netherton of Marietta, Georgia is a great use for extra turkey and ham. “This recipe has undergone a few changes, but it remains one of our favorites,” Sandra notes.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 2 cups cubed cooked turkey
  • 1 cup cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1/4 cup sherry or chicken broth
  • Hot cooked linguine
  • 1/4 cup shredded Swiss cheese


  • In a large skillet, saute the mushrooms, onions and green pepper in butter for 4-5 minutes or until crisp-tender.
  • In a large bowl, combine the turkey, ham, soup, water and sherry. Stir into vegetables. Bring to a boil. Reduce heat to medium; cook, uncovered, for 3-4 minutes or until heated through. Serve with linguine. Sprinkle with cheese.

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Average Rating:
  • shecooksalot
    Dec 30, 2013

    I thought that I wasn't going to like this (something about the mushrooms and the turkey was not doing it for me), but I was pressed for time for dinner recently and had leftover ham and some turkey tenderloins in the freezer and everything else, so I decided to give it a try. It actually tasted really good and came together fairly quickly. My family declared it a keeper so we will be putting this in our recipe box as a favorite.

  • WeissVixen
    Jul 27, 2012

    No comment left

  • katlaydee3
    Mar 22, 2011

    I did not lke this at all. Tasted way too salty for me.

  • katiecookie
    May 19, 2006

    No comment left