Leftover Turkey Tetrazzini

Total Time Prep: 25 min. Bake: 25 min.
Yield 6 servings
Test Kitchen Approved
This recipe turns our leftover turkey into a whole new meal! We look forward to having it after I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland and Labrador

Ingredients

  • 1 package (7 ounces) thin spaghetti, broken in half
  • 2 cups cubed cooked turkey
  • 1 cup sliced fresh mushrooms
  • 1 small onion, chopped
  • 3 tablespoons butter
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup 2% milk
  • 1/2 teaspoon poultry seasoning
  • 1/8 teaspoon ground mustard
  • 1 cup shredded cheddar cheese
  • 1 cup shredded part-skim mozzarella cheese
  • 1 tablespoon shredded Parmesan cheese
  • Minced fresh parsley

Directions

  1. Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside.
  2. In a large skillet, saute mushrooms and onion in butter until tender. Whisk in soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey.
  3. Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.

Nutrition Facts

1 each: 444 calories, 21g fat (12g saturated fat), 90mg cholesterol, 685mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 30g protein.

This recipe turns our leftover turkey into a whole new meal! We look forward to having it after I roast a turkey for a family gathering. —Susan Payne, Corner Brook, Newfoundland and Labrador
Recipe Creator

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