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Turkey Tetrazzini by


1 lb uncooked spaghetti
1/2 lb sliced fresh mushrooms
1/2 tsp minced garlic
2 tbsp. olive oil
3 cans cream of mushroom soup
3 cups cubed cooked turkey
1 1/3 cup chicken broth
1 tsp Italian seasoning
3/4 tsp pepper
2 cups grated parmesan cheese


Cook spaghetti. In Dutch oven, sauté the mushrooms & garlic in oil until tender. Stir in the soup, turkey, broth, seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture.

Transfer to 2 greased 8 in square baking dishes. Sprinkle with remaining cheese. Cover one and freeze. Bake the other at 350 for 30-40 minutes.

Thaw and bake remaining for 45 minutes.

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