I make this recipe with leftover turkey, and it's a whole new meal! We look forward to having it after Christmas and Thanksgiving and other times when I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland

Leftover Turkey Tetrazzini

(7 ounces) thin spaghetti, broken in half

turkey

mushrooms

onion,

butter

(10-3/4 ounces) condensed cream of mushroom soup, undiluted

2% milk

poultry seasoning

mustard

cheddar cheese

mozzarella cheese

Parmesan cheese

parsley

Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.

In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.

Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350&deg; for 25-30 minutes or until heated through. Sprinkle with parsley.

I buy turkey tenderloin during the year for my husband and me. He doesn’t eat chicken so this is a way I can get poultry into our meal plans. The meat is tender and tasty and works great in this recipe. I think I’ll add pimento like a reviewer suggested. Or sauté red bell pepper with the onion and mushrooms.

This was delicious!  Our whole family loved it!  I just changed a few minor things: I only used 1 chopped up mushroom because my youngest doesn't like mushrooms but she can usually tolerate a tiny few odd ones (and so I used only about 2 tablespoons butter).  Also I was quite puzzled about the amount of pasta called for...our packages are in grams here in Canada, and so I had to weigh my spaghettini to get 7 ounces, which ended up looking like just such a tiny bit.  However I cooked it anyway and it just hardly covered the bottom of the pan!  Thankfully I had just the right amount of leftover spaghetti in the fridge to add to it.  (So I basically ended up doubling what was called for in the recipe, unless I'm reading the recipe wrong somehow!)  It turned out great.  Oh, and I added a chopped up clove of garlic to the frying onions and mushrooms.  Yum!

Made it today!  DELISH!  Definitely making this one again!!

Excellent use of leftover turkey. I haven't had 2nd in years, tonight broken record lol. I added hot peppers and a yellow pepper for colour.

Excellent !  I have made it several times now.  I like to use shell pasta.  Also, I added leftover stuffing and gravy on top of the turkey.  Yum.   Also good with chicken.

<p>This is a very good recipe.  I needed to add more milk as after baking, it was a little dry.  I also think it calls for too much cheese, which made my husband laugh when I commented on this to him, as he calls me Cheese Freak. Lol.  Anyway, next time, I’ll use more milk, less cheese, and I will not bake it in the oven. I think it would be easily done on the stovetop.  I love the flavors. </p>

<p>I added chopped red peppers to this and used linguine noodles rather than spaghetti. I like the larger noodles. - personal preference. I agree - way too much cheese for this dish and the cheese flavour overtook the Turkey flavour. I also added crunched unsalted crackers underneath the final cheese layers. This added a nice crunch to the dish. I think this could be enhanced with more seasoning and less cheese - the reduction in cheese would also lower the fat content.</p>

This is delicious!  Can't wait to have turkey again to turn the leftovers into this casserole!

Easy to make and very tasty.  I did add a little more cheese.

I have another Tetrazzini recipe that I cut out of Taste of Home YEARS ago that was good, but not great.  It's like someone took that old recipe, revamped it and this was the result.  This was SO much creamier and more flavorful - and it was even better the next day.  I was skeptical about not mixing the pasta with the sauce before putting it in the oven, but it turned out perfect.  I thought it needed some color, so I took a large red bell pepper and "roasted" it over an open flame, wiped off the charred skin, chopped it up and added it to the sauce.  I think it worked out very well.  I also used 8 oz. of mushrooms just because I love them.  This is definitely a keeper.  So glad I ran across it!

Reminds me of Chicken Fettucine. Next time I will add more seasoning such as red pepper flakes. I saut?ed onion, carrot, red pepper, garlic cloves,  and celery in butter then made the white sauce with soup, cream, and cheese. I added some chicken stock as the sauce seemed too thick. Then topped it with the mozzarella and paprika.

This was a great recipe. I used leftover roasted chicken instead of turkey. Cooked it on convection at 350 and the cheese really crisped up on top which was delicious!

I made this recipe for dinner tonight. I followed the recipe exactly except I added an extra cup of mushrooms. My husband who is not a big fan of new dishes had three servings! A guest and myself both gave it a thumbs up.  I used turkey I had frozen from another dinner.  Almost all the other ingredients are ones I usually have on hand.

I left out the mozzarella and topped with bread crumbs and added more parmesean cheese.  Delish!

Note that this recipe uses on a 7oz package of pasta!  I made the mistake of using a one pound box.  However, even with the error, this was a wonderful, hearty dinner!  Enjoyed by all and plan on making it correctly next time!

Very nice flavor.  I used portabella mushrooms and asiago cheese instead of the parmesan.

Excellent recipe!  Made it for our church potluck and came home with an empty dish!! I did increase the poultry seasoning to suit our taste!!

I love turkey and I love pasta, so this is a great one for me!

A nice comfort food meal.  I loved the flavor, it wasn't too saucy, which has turned me off of tetrazzini before.  Also, a very quick meal to get to the table!  We will be making this again to use up Thanksgiving leftover!!!

This was great.  Not too complicated or time-consuming. Very tasty.

This turned out delicious!!! Full of flavor and just the right amount of sauce! I will make this every year after Thanksgiving. I only had regular spaghetti on hand and I broiled  at the end for a minute. I had seconds it was so yummy!

Very easy to make and was very yummy.  Only thing I did different was use skim milk. Also, I only had dark meat chicken left.  I love all the comments with their additions. I’m thinking chicken would also be good.

Decided to try this with our left over Thanksgiving turkey.  It was easy and delicious.  Two minor changes that I made were adding 1 cup of celery (sauteed with mushrooms and onion) and I used Fettuccine instead of spaghetti.  Will definitely make again.

Great base recipe.  Almost like a mac and cheese plus.  My changes:  add cooked bacon, no mushrooms (yuck), homemade condensed cr. of chicken soup (I know what's in mine).  Gr. onions, garlic, Costco coconut milk, elbow mac.  Prob. double cheese.  3 cups turkey.  After mozz and parm, I had the end of sc/cheddar pot. chip bag.  Smooshed that and used like breadcrumbs.  Served with Costco tortilla strips for some additional crunch and crushed red pepper flakes.  Probably my favorite casserole dish ever.

A family favorite! Great with tuna, too. We leave out the mushrooms and use cream of chicken instead of cream of mushroom. Easy to double.

https://videodam.tmbi.com/wp-content/uploads/2020/03/aaLX00jF-Uot7Fvi8.mp4

Check out this video for how to make Leftover Turkey Tetrazzini

leftover turkey tetrazzini

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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