Turkey Tetrazzini Florentine Casserole

Recipe by southern chef in lo

Turkey casserole with creamed spinach and mushrooms.

Top Review by adopt a greyhound

Turned out great using Recipe #77206, fresh mushrooms, left over gravy, leaving out the pasta and serving over left over mashed potatoes.

Ingredients Nutrition

  • 1 (9 ounce) packageuncooked fresh linguine, cut into thirds
  • 2 cups cubed cooked turkey
  • 1 (12 ounce) jarroasted turkey gravy
  • 1 (10 ounce) package frozen creamed spinach, thawed
  • 1 (4 ounce) can mushroom stems and pieces, drained
  • 12 cup milk
  • Topping

  • 1 tablespoon butter, melted
  • 14 cup parmesan breadcrumbs


  1. Cook the linguine to desired doneness as directed on the package.
  2. Meanwhile, heat oven to 350°F and spray 8-inch square 2-quart baking dish with nonstick spray.
  3. In large bowl, combine cooked linguine and all remaining casserole ingredients; stir gently to mix, spoon into baking dish.
  4. In small bowl, combine topping ingredients; mix well.
  5. Sprinkle evenly over top. Cover with foil and bake at 350°F degrees for 35 minutes or until bubbly.
  6. Uncover and bake an additional 10 minutes or until topping is browned.

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