Turkey Mushroom Tetrazzini

Name: Turkey Mushroom Tetrazzini
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings.
Ingredients: 8 ounces uncooked spaghetti; 3 tablespoons cornstarch; 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1/2 teaspoon seasoned salt; Dash pepper; 1 tablespoon butter; 1/4 cup finely chopped onion; 1 garlic clove, minced; 1 can (12 ounces) fat-free evaporated milk; 2-1/2 cups cubed cooked turkey breast; 1 can (4 ounces) mushroom stems and pieces, drained; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon paprika

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico

Ingredients

8 ounces uncooked spaghetti
3 tablespoons cornstarch
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 teaspoon seasoned salt
Dash pepper
1 tablespoon butter
1/4 cup finely chopped onion
1 garlic clove, minced
1 can (12 ounces) fat-free evaporated milk
2-1/2 cups cubed cooked turkey breast
1 can (4 ounces) mushroom stems and pieces, drained
2 tablespoons grated Parmesan cheese
1/4 teaspoon paprika

Directions

Preheat oven to 350°. Cook spaghetti according to package directions; drain.
Mix cornstarch, broth and seasonings. In a large saucepan, heat butter over medium-high heat; saute onion until tender. Add garlic; cook and stir 1 minute. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat to low. Add milk; cook and stir 2-3 minutes. Stir in turkey, mushrooms and spaghetti.
Transfer to an 8-in. square baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese and paprika; bake, uncovered, until heated through, 5-10 minutes.

Nutrition Facts

1-1/4 cups: 331 calories, 5g fat (2g saturated fat), 51mg cholesterol, 544mg sodium, 41g carbohydrate (10g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.

Originally published as Turkey Tetrazzini in Light & Tasty October/November 2005

Reviews

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Average Rating:

littlemimi

Jun 11, 2018

Good starter recipe, but to up the flavor, I add celery and mushrooms with the onion.
SanditheCat

Dec 3, 2015

This recipe is very bland. I followed the instructions and ingredients as written.
mjlouk

Nov 30, 2015

This was really good and a great way to use up left over turkey!
BettySGray

Nov 30, 2015

found this very tasteless. Ended up discarding the leftovers.
ppolen

Jan 30, 2015

Great dish! Look forward to making this with leftover Thanksgiving turkey every year! Only change I make is to double the mushrooms (& use gluten-free spaghetti if my daughter's dining with us--no one else ever notices). They are never any leftovers!
jtermont

Jun 15, 2014

This dish was so, so good! My husband and son really liked it. It was easy and also worked well as a leftover dish for lunch. I will definitely make this again.
eneym

Jan 30, 2014

This is a very good lighter version of turkey tetrazzini. I followed what other reviewers said and added sage and used turkey breast that was well-seasoned. I also used 10 oz. of chicken broth and 4 1/2 oz of white wine. I also suggest breaking the spaghetti in half to aid in serving it. Bon appetit!
ConnieK

Jul 5, 2012

I've been making turkey tetrazzini with leftover holiday turkey for years but having been looking for lighter versions of my favorites. This is an excellent lighter version of one of my favorites. Will be making this many times in the future!!!
muffbear74

Feb 13, 2012

I, too, thought it could have used more flavor, could be it depends on how the turkey was cooked originally. I may try adding some sage next time. Also like the idea of adding veggies.
msladonna

Jan 11, 2012

Was good but lacking some flavor. I would probably marinate the turkey to help with the flavor next time I make it.