Description

This turkey tetrazzini is creamy-cheesy good. It’s filled with succulent chunks of turkey, silky mushrooms slices, onions, and spaghettini pasta baked in a creamy flavorful white sauce.

Ingredients

7 oz spaghettini (thin spaghetti) broken in half
2 cups cubed cooked turkey
1 cup sliced mushrooms
1 small onion, chopped
3 tbsp salted butter
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup whole milk
1/2 tsp poultry seasoning
1/8 tsp ground mustard
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 tbsp shredded Parmesan cheese
fresh or dried parsley to top

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Instructions

Cook spaghettini according to package directions (I cooked my al dente). Drain and place in a greased 11×7″ or slightly larger baking dish. Top with turkey. Set aside and preheat oven to 350F.
In a large skillet, sauté the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add in the cheddar cheese.
Cook and stir over medium heat until melted. Pour over turkey and pasta. Sprinkle with mozzarella and Parmesan cheeses (dish will be full).
Bake uncovered at a 350F for 25-30 minutes or until heated through and bubbling. Sprinkle with parsley. Serve immediately.

Notes

To make ahead and freeze: prepare everything in a freezer and oven safe dish or container with lid (or double saran wrap). I find the large rectangular foil containers with the board lids are best for this. Bake at 350F for 1 hour or until heated through and bubbling.