Turkey Tetrazzini

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.

Course Main Course

Cuisine American

Method Bake, stovetop

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 426

Author Lily Ernst

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

Instructions

Cook spaghettini according to package directions (I cooked my al dente). Drain and place in a greased 11x7" or slightly larger baking dish. Top with turkey. Set aside and preheat oven to 350F.
7 oz spaghettini, 2 cups cubed cooked turkey
In a large skillet, sauté the mushrooms and onion in butter until tender.
1 cup sliced mushrooms, 1 small onion, 3 tbsp salted butter
Whisk in the soup, milk, poultry seasoning and mustard until blended.
1 can, 1 cup whole milk, 1/2 tsp poultry seasoning, 1/8 tsp ground mustard
Add in the cheddar cheese.
1 cup shredded 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).
1 cup shredded mozzarella cheese, 1 Tbsp shredded Parmesan cheese
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.

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