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Turkey Tetrazzini

The Farmwife Cooks
Prep Time 15 mins
Cook Time 30 mins
Servings 8

Ingredients
  

  • 1 lb. Spaghetti cooked el dente
  • 1 13 ounce can Sliced mushrooms
  • 1 cup Onion chopped
  • 1/2 tsp. Minced garlic
  • 2 Tbs. Butter
  • 3 10.5 oz cans Cream of mushroom soup
  • 3 cups Cooked turkey cubed
  • 1 cup Chicken broth
  • 1/3 cup Sherry or additional chicken broth
  • 1 tsp. Pepper
  • 1/2 tsp. Salt
  • 1 tsp. Dried Italian seasoning
  • 1 + 1/2 cups Grated Parmesan cheese divided

Instructions
 

  • Preheat oven to 350 degrees.
  • Cook spaghetti according to package directions, drain when el dente.
  • In a Dutch oven saute the onions and garlic in butter until tender, add the mushrooms and saute for 3 minutes..
  • Stir in the soup, turkey, broth, sherry, Italian seasoning, salt and pepper and 1 cup of cheese.
  • Toss the pasta into turkey mixture.
  • Transfer to two greased 8 in square baking dishes or one 9×13 dish.
  • Sprinkle with remaining cheese.
  • Bake for 30-40 minutes or until heated through.
  • Cover and freeze the other casserole for up to 3 months.

To use frozen casserole:

  • Thaw in the refrigerator overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Cover and bake at 350 degrees for 45 minutes.
  • Uncover; bake 5-10 minutes longer or until bubbly: