Turkey Tetrazzini

"Southern Living. This is a great after-holiday dish."
photo by a food.com user photo by a food.com user
Ready In:
1hr 15mins


  • 1 (7 ounce) package spaghetti, broken into 2 inch pieces
  • 2 cups cubed cooked turkey
  • 1 cup shredded cheddar cheese
  • 1 (10 1/2 ounce) can cream of mushroom soup, undiluted
  • 1 medium onion, chopped
  • 2 (4 ounce) cans sliced mushrooms, drained
  • 13 cup milk
  • 14 cup chopped green bell pepper
  • 1 teaspoon salt
  • 14 teaspoon pepper
  • additional shredded cheddar cheese (optional)


  • Cook spahgetti accoarding to package directions; drain.
  • Transfer to a large bowl; add the next 9 ingredients and mix well.
  • Spoon into a greased 2 1/2 quart casserole; sprinkle with cheese if desired.
  • Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

Questions & Replies

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  1. I add roughly chopped portabellas as that was what I had. I also used wheat pasta which was great. This was very good and I will make it many more times. We like the flavor that the bell pepper, onion and celery gave it.
  2. Believe it or not, we still have a lot of turkey in the freezer left-over from Thanksgiving. I made this casserole to use some of it up. We really enjoyed it. Very simple but had the creamy, cheesy, pasta that my family loves. Made no changes in the recipe and we all felt it was wonderful as is. Thanks Nurse Di.
  3. I thought this was very good, but next time I will tweak it. It was too dry, not creamy as I had hope, so either more milk, little sour cream, cream cheese or more soup. Also, needs more cheddar cheese. I love cheese. I did throw in some frozen peas-yum. Oh, I will bake covered next time. My hubby loved it. I served with some crescent rolls. This is a keeper without a doubt. Thanks NurseDi, your recipes I can always count on!
  4. Good way to use up all that leftover turkey-Thanks!
  5. Following the advice of others, I sauteed the onion, bell pepper, and mushrooms first. I used fresh mushrooms and red bell pepper instead of the green called for. I also topped it with a bread crumbs and melted butter. Yummm! You would never guess it was leftovers. I'll be making this again for sure!


  1. I made this for dinner last night because I had quite a bit of left-over turkey. We really liked it, although I did make a few changes. I only used 1 can of mushrooms, as my husband isn't a huge fan, used red pepper instead of green because that's what I had in the fridge, whole wheat linguini instead of spaghetti, added about 1 cup of peas, used 1/2 cup of milk, about 1/4 cup sour cream and sprinkled a handful of mozzarella cheese on top instead of cheddar.
  2. I made this (one substitution: whole wheat pasta--I don't think this affected taste) and found it to be rather bland...my family liked it (especially the green peppers and onions with the turkey). I found that I enjoyed it a lot more by adding salt to taste.
  3. I really liked this. I expeceted it to be dry but it wasn't. I used a red pepper, celery salt, and dusted the top with plain bread crumbs instead of cheese. My picky kids had seconds.
  4. This was very good and so easy to make. I used wide egg noodles instead of spaghetti, because my husband prefers them, cream of mushroom with roasted garlic, and probably between a third and a half cup of peppers. It was perfect for my leftover turkey breast.



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