Turkey tetrazzini casserole
9
Points®
Total time: 42 min • Prep: 7 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
This well-known, comfort-food classic—originally made with chicken—has become a favorite way to use up leftover Thanksgiving turkey. But its cozy, old-school personality, and the ease of putting it together, makes it a great dish to add to your weekly rotation any time you have a little leftover pasta and some chicken or turkey on hand. It comes together in about 45 minutes, and would make a great dinner or lunch on a chilly day. Serve it with roasted and/or fresh vegetables on the side. Roasted squash or Brussels sprouts would be excellent cold-weather options, and either would be great along with a crisp green salad to offset the richness of the tetrazzini.
Ingredients
Uncooked spaghetti
8 oz
Cooked turkey breast without skin
1 pound(s)
Canned condensed cream of mushroom soup
20 oz
1% low fat milk
1 cup(s)
Romano cheese
2.667 oz
Garlic powder
0.5 tsp
Ground cumin
0.5 tsp
Black pepper
0.25 tsp
Dried plain breadcrumbs
0.25 cup(s)
Light butter
2 Tbsp
Instructions
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.
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