Leftover Turkey Tetrazzini

Recipe

Main Dish
Leftover Turkey Tetrazzini

Primary Media

Creamy white sauce pasta holding large pieces of turkey, mushrooms, and peas

User Rating

4 out of 5 stars
Rate it:
4 ratings

Recipe Data

10
Servings
15min
Prep
1hr5min
Total

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    Description

    A retro classic, this casserole might just take you back - and is a great use of leftover turkey.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 10
    QuantityIngredientAdd
    1 tbsp.Hy-Vee unsalted butter
    4 oz.mushrooms, sliced
    1 tbsp.lemon juice
    1 c.Hy-Vee frozen sweet peas
    1(14.5 oz) can Hy-Vee chicken broth
    1(10.5 oz) can Hy-Vee Healthy Recipe cream of chicken soup
    1 c.skim milk
    2 tsp.dry parsley
    ½ tsp.nutmeg
    8 oz.Hy-Vee spaghetti noodles
    4 c.cooked chopped turkey
    ¼ c.Hy-Vee grated Parmesan cheese

    Things To Grab

    • Large skillet
    • Medium bowl
    • Stockpot
    • Colander
    • 9-by-13-inch baking dish

    Directions

    1. Heat butter in a large skillet. Saute mushrooms in melted margarine for 5 minutes. Sprinkle with lemon juice; add frozen peas.

    2. In a bowl, combine chicken broth, cream of chicken soup, milk, parsley and nutmeg. Set aside.

    3. Cook spaghetti according to package directions. Drain.

    4. Pour 2 cups of chicken soup mixture into a lightly greased 9-by-13-inch baking dish. Layer mushroom mixture, spaghetti and turkey over sauce. Pour remainder of sauce over turkey. Sprinkle with Parmesan cheese.

    5. Bake at 350 degrees for 35 minutes.

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 35mg
    • Sodium: 390mg
    • Total Carbohydrates: 23g
    • Protein: 17g

    Daily Values

    0%
    Vitamin A 8%
    0%
    Vitamin C 4%
    0%
    Iron 6%
    0%
    Calcium 6%