Turkey Tetrazzini

Indulge in a creamy casserole packed with fresh and frozen veggies, chopped turkey, and thin spaghetti. The recipe calls for store-bought Alfredo sauce, cutting preparation time down almost nothing.

Turkey Tetrazzini

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (10¾-ounce) can cream of mushroom soup

  • cup milk $

  • 1

    (16-ounce) jar Alfredo sauce $

  • cups chopped cooked turkey, chicken, or ham

  • 12

    ounces thin spaghetti, cooked $

  • 1

    (10-ounce) package frozen petite peas, thawed $

  • 1

    (8-ounce) package sliced fresh mushrooms $

  • cups shredded baby Swiss cheese $

  • 1

    cup shredded Parmesan cheese, divided $

  • ½

    cup crushed garlic-and-onion seasoned croutons $

  • ¼

    teaspoon paprika


Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish. Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole. Bake, covered, at 375° for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350° for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.


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