Turkey Tetrazzini Casserole

Total Time
42 min
7 min
35 min
This comfort-food specialty—originally made with chicken—is said to have been created in honor of the Italian opera singer Luisa Tetrazzini.


uncooked spaghetti

8 oz

cooked turkey breast with skin

1 pound(s), cubed (3 cups)

canned condensed cream of mushroom soup

20 oz, reduced-fat, (2 cans)

low-fat milk

1 cup(s)

romano cheese

2 oz, grated

garlic powder

½ tsp

ground cumin

½ tsp

black pepper

¼ tsp, freshly ground

dried plain breadcrumbs

¼ cup(s)

light butter

2 Tbsp, unsalted, melted


  1. Preheat the oven to 375ºF. Spray a 7 x 11-inch baking dish with nonstick spray. Cook the spaghetti according to package directions. Drain and keep warm.
  2. Combine the turkey, soup, milk, cheese, garlic powder, cumin, and pepper in a large bowl; add the spaghetti and toss well. Transfer to the baking dish.
  3. Combine the bread crumbs and butter in a small bowl. Sprinkle over the spaghetti mixture and bake until the top is golden, 20–25 minutes. Yields 1 cup per serving.


For decades Americans have preferred to look at it as a creative way to recycle leftover Thanksgiving turkey. Either way, it’s irresistible, especially with our creative seasonings.

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