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Turkey Mushroom Casserole

My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas
  • Total Time
    Prep: 50 min. Cook: 30 min.
  • Makes
    2 casseroles (4 servings each)

Ingredients

  • 1 pound uncooked spaghetti
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic
  • 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 3 cups cubed cooked turkey
  • 1 cup chicken broth
  • 1/3 cup sherry or additional chicken broth
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon pepper
  • 2 cups grated Parmesan cheese, divided

Directions

  • Cook spaghetti according to package directions.
  • Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
  • Transfer to two greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30-40 minutes or until heated through.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition Facts
1-1/2 cups: 534 calories, 19g fat (6g saturated fat), 63mg cholesterol, 1286mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 33g protein.

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Reviews

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Average Rating:
  • Jason
    Dec 1, 2020

    There were so many good reviews, I was expecting to be wowed. Unfortunately, this casserole was okay, but nothing to write home about. Tasted very pedestrian. Very “left over casserole”.

  • IslandWife
    Jan 17, 2018

    This was great! I didn't have canned soup, so I made a white sauce after sauteing the mushrooms. My whole family loved it! Thanks for sharing!

  • TNbluffbaker
    Oct 5, 2017

    What a tasty way to use leftover turkey! I didn't have sherry so I used chicken broth.

  • suekg
    Jan 6, 2016

    The serves 8 must be for half the recipe. It was really good but guess I will need to freeze the rest or something. I used Chicken instead of turkey and used one can of cream of chicken instead since that's what was in the cupboard. Also used more mushrooms. The seasoning was just right and didn't give the canned soup taste.

  • lbroadh2o
    Nov 8, 2013

    This was very tasty. My boyfriend said I could make it once a week. I only made half a recipe since I didn't know if I would like it. I wish I would have made the whole recipe. I used whole grain pasta and all chicken broth (no sherry). I also made homemade mushroom soup rather than canned. I love cheese; however, the parmesan cheese on top seemed to be too much and didn't cook in. I did add some whole wheat bread crumbs on top also.

  • dzm388
    Oct 27, 2012

    No comment left

  • schnepa
    Sep 23, 2012

    This is the best casserole. I put it in a crock pot instead of baking and took it to a gathering. Several people wanted the recipe. I added a teaspoon of celery seed and a can of cream of celery soup and an additional cup of broth. It really does need to baking/crock pot time for the flavors to blend. I'll be making this again.

  • mkfrazier
    Jan 8, 2012

    No comment left

  • pat6207
    Dec 21, 2011

    This has become one of our favorite recipes. My husband is a very picker eater, and hates to try new things. He loves this. I cut the recipe in half for one casserole. Very good, definiatly a keeper

  • Tealeye
    Nov 30, 2011

    Great for Thanksgiving turkey leftovers!