Turkey Mushroom Casserole Recipe

5 12 15
Turkey Mushroom Casserole Recipe
Turkey Mushroom Casserole Recipe photo by Taste of Home
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Turkey Mushroom Casserole Recipe

Read Reviews
5 12 15
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 50 min. Cook: 30 min.

Ingredients

  • 1 pound uncooked spaghetti
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 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 the mushrooms, onion and garlic in oil until tender. 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. Yield: 2 casseroles (4 servings each).
Originally published as Turkey Tetrazzini in Simple & Delicious November/December 2009, p15

Nutritional Facts

1-1/2 cups: 534 calories, 19g fat (6g saturated fat), 63mg cholesterol, 1286mg sodium, 55g carbohydrate (4g sugars, 4g fiber), 33g protein.

  • 1 pound uncooked spaghetti
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 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
  1. Cook spaghetti according to package directions.
  2. Meanwhile, in a Dutch oven, saute the mushrooms, onion and garlic in oil until tender. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.
  3. 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.
  4. 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. Yield: 2 casseroles (4 servings each).
Originally published as Turkey Tetrazzini in Simple & Delicious November/December 2009, p15

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Reviews forTurkey Mushroom Casserole

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MY REVIEW
TNbluffbaker User ID: 46423 274898
Reviewed Oct. 5, 2017

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

MY REVIEW
IslandWife User ID: 6007790 244325
Reviewed Feb. 22, 2016

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

MY REVIEW
suekg User ID: 3417903 241226
Reviewed 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."

MY REVIEW
lbroadh2o User ID: 7201056 209930
Reviewed 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."

MY REVIEW
schnepa User ID: 2216978 172692
Reviewed 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."

MY REVIEW
pat6207 User ID: 5952221 105061
Reviewed 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"

MY REVIEW
Tealeye User ID: 5409716 105913
Reviewed Nov. 30, 2011

"Great for Thanksgiving turkey leftovers!"

MY REVIEW
k2mgkat User ID: 372521 209929
Reviewed Oct. 14, 2011

"Made this last nite for my very picky family, and they loved it! Used leftover turkey, leftover gravy (instead of broth), and some leftover noodles. Have to remember this one for Thanksgiving and x-mas leftovers! So glad I fixed enough to freeze half. (It fed 2 adults and 2 teens.)"

MY REVIEW
SaraMarx User ID: 135276 157684
Reviewed Oct. 5, 2010

"easy and really tasty. I made it exactly as directed but only made 1/2 as much---LARGE portion sizes."

MY REVIEW
leeart User ID: 2566328 141613
Reviewed Feb. 10, 2010

"My husband and I loved this casserole, and having another in the freezer is a real bonus. Since my dear love does not like mushrooms, I added in peas and for myself, I sauteed mushrooms on the side and topped my portion with them."

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