Total Time
Prep: 15 min. Bake: 40 min.
Ingredients
- 1 package (7 ounces) spaghetti, broken into 2-inch pieces
- 2 cups cubed cooked turkey
- 1 cup shredded cheddar cheese
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 1 medium onion, chopped
- 2 jars (4-1/2 ounces each) sliced mushrooms, drained
- 1/3 cup 2% milk
- 1/4 cup chopped green pepper
- 1 jar (2 ounces) chopped pimientos, drained
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Minced fresh parsley, optional
Directions
- 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.
Turkey Tetrazzini Tips
What can you use instead of cream of mushroom soup when making turkey tetrazzini?
Feel free to substitute cream of chicken or cream of cheddar cheese soup in this recipe. No cans handy?
What else can you add to turkey tetrazzini?
Add
a some chopped celery to the onion and green pepper in this recipe—and
for extra flavor, sauté those veggies before adding them to the bake.
Instead of jarred mushrooms, add 1/2 pound of sliced fresh mushrooms to
the spaghetti during the last few minutes of boiling. Sprinkle in a
little poultry seasoning for a savory flavor. Toss some sliced almonds
on top during the last few minutes of baking for a little crunch.
What can you serve with turkey tetrazzini?
Nutrition Facts
1-1/4 cups: 343 calories, 12g fat (5g saturated fat), 69mg
cholesterol, 819mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 24g
protein.
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