This turkey tetrazzini recipe comes from a cookbook our church compiled. It's convenient because it can be made ahead and frozen. After the holidays, we use leftover turkey to prepare a meal for university students. They clean their plates! —Gladys Waldrop, Clavert City, Kentucky

Turkey Tetrazzini

(7 ounces) spaghetti,

turkey

cheddar cheese

(10-1/2 ounces) condensed cream of mushroom soup, undiluted

onion,

2% milk

green pepper

(2 ounces) chopped pimientos, drained

salt

pepper

parsley,

Preheat oven to 375°. Cook spaghetti according to package directions; drain. Transfer to a large bowl; stir in the next 10 ingredients.

Spoon into a greased 2-1/2-qt. baking dish; if desired, sprinkle with additional cheese. Bake, uncovered, until heated through, 40-45 minutes. If desired, sprinkle with parsley.

This was the best Tetrazzini recipe I've tried in a long while and enjoyed it without tweaking the recipe some. Comfort food at it's best, and my son really liked it too!!

This is our go to recipe for leftover turkey every time. The only change we made is substituting water chestnuts for the mushrooms as no one in our family likes them. It adds a nice contrasting texture to the dish. We double the recipe and freeze it in meal portions. Ready made meals for months!

This turned out really delicious. Followed the recipe with minor changes; I used cream of chicken soup instead of mushroom soup. I also sautéed my onion, pepper and one stalk of celery chopped fine for a couple minutes. Covered with foil for the first 20 minutes then I added more cheese over the top and baked for 20 minutes more uncovered. Added sliced almonds for 5 additional minutes. This will become a tradition.

This was delicious, but I will cover it next time I cook it! The noodles get crunchy if you don't.

The dark meat of our turkey was left over so a friend of mine and I threw this together tonight. The casserole was very good. My jar of pimento was 4 oz instead of 2.  I drained it and threw it in.  Our 1/3 c chopped green pepper was heaped.  I heaped the black pepper also.  I chopped the 2 cans of sliced mushrooms.  I was liberal with the cheddar around the edge of the top. We are so full right now!

A hot and hearty casserole. A fine way to use up some turkey.  Just a matter of personal preference, my family has become more and more not a fan of canned soup mix sauce bases. This is not something I would go out of the way to make as a special recipe but if I find I need to use up some turkey and have the other ingredients on hand...then this is perfectly good. I have known other people that have made this with peas instead of green pepper. The cheese did certainly add to the dish.

A perfect after thanksgiving meal!  I added some fried onions on the top in the last 5 min of cooking and it was a nice finish.  Also omitted the pimentos since I had none on hand, didn't miss them.  Husband looooved this dish.  Very easy to make!

Great way to use up leftover turkey!  I had alot more than 2 cups of turkey, so adjusted other ingredients accordingly.  I don't use canned mushrooms and didn't have any fresh so just omitted them, although next time I will definitely make sure I have some on hand and I did add some grated parmesan into the casserole.  Don't skip the additional shredded cheddar on top.  Great dish, will definitely make again!

I always make a recipe the way it is written the first time.  And I was hesitant about the green pepper in it.  I didn't have to worry as the green pepper doesn't overpower the casserole.  It was really good.  I might add some thinly sliced celery, if I have any around the next time I make this recipe.  Was very good and will definitely make again.

My family really liked this. I substituted Parmesan cheese in the casserole and put Colby on top. It was excellent and worth repeating.

I added fresh mushrooms instead of out of a jar, had no pimentos so I used a sweet red pepper instead of the green pepper to get the color.  I used reduced fat cheese (2% cheese) My family really liked it.  It tastes creamy and comforting without all the calories and fat.  Serve it with a fresh green salad or something with a little crunch.  I am definitely making it again.  I like good recipes like this that are quick, easy, comforting and still not too high in fat and calories.

This is really good, but next time I wont use a WHOLE onion, that was a bit much.  I also used fresh mushrooms as we don't care for canned.  But I would make this again, it was easy, good, and had ingredients I usually have.

This was very tasty, we enjoyed it very much. I used 2 cans of soup.

it was ok. I have better recipes for leftover turkey

Really good and simple recipe.  I saute'd the bell pepper, some celery and onion and added to the mix.  I also sprinkled parmesan cheese on top.  Tasted great.

Overall, very good, but because of husbands likes, I cut mushrooms to 1 can, also added 1/2 t. poultry seasoning

It was bery good and easy to do. I also used 2 cans of soup and a little more milk.  Next time I am going to cook the onion and green pepper a little bit.

I used this recipe to use up the last of the leftover turkey.  One comment I heard was the cheese made the dish.  It was an easy meal to put together.  I had to double the recipe for our family size and I used one can of the cream of mushroom and one can of cheddar soup.  It was good.

Jeez  u complain about cream of mushroom??  U always can exchange it to something else like cream of chicken soup???   Look   everyone thought that it was good so please dont be mean!

This recipe was good but a little dry. 375 maybe to high. Good will try 2 cans of cream of mushroom next time. Will use this again. Smelled really good.

I made this with roasted chicken and 2% milk and 2% milk cheddar cheese.  It turned out very well.

turkey tetrazzini

Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

Top Similar Recipes from Across the Web