Turkey Tetrazzini

Turkey Tetrazzini




  • 1/2 small onion, minced
  • 2 tablespoons butter
  • 1 can cream of mushroom soup
  • 2 tablespoons sour cream or yogurt
  • 1/2 cup milk or water
  • 1/2 cup shredded cheddar cheese or other melty cheese
  • 2 tablespoons dry Sherry
  • 3 to 4 tablespoons chopped pimento, optional (or roasted red bell pepper)
  • 1 to 2 cups diced or shredded turkey or chicken
  • salt to taste
  • 1/2 pound (8 ounces) spaghetti, fettuccine or linguine, cooked al dente


  • 4 tablespoons dry bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 tablelspoon melted butter
  • 1 tablespoon parsley, finely chopped


Preheat oven to 350 degrees F.

Saute onion in butter till tender. Blend in soup, sour cream or yogurt, milk or water, cheese, and sherry. Heat through. Add in the pimento if using, then toss in the turkey or chicken. Stir gently to coat. Add in the pasta and toss gently, quickly. It will look pretty “soupy.” Taste and add salt if desired.

Turn the contents of the pan into a greased casserole. Sprinkle with bread crumb topping, if using, and bake at 350 degrees for 15 – 20 minutes.

Bread Crumb Topping: In a small bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Stir in parsley.

Note: See the additional hints on the page for cooking chicken or turkey for this recipe and for replacing the canned soup with a homemade version.

Nutrition: Per Serving: 299 Calories; 7g Fat (21.4% calories from fat); 13g Protein; 44g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 271mg Sodium.  Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1 Fat.

Keywords: Bargain Meal of the Week, Canned Soup, Casserole, Cheese, Chicken, Freezes Well, leftover Chicken, Leftovers, Pasta, Turkey, Turkey Leftovers, White sauce, Wine

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