Description

Turkey Tetrazzini combines creamy cheese sauce, tender turkey, and sautéed mushrooms into a hearty dish that’s perfect for cozy nights or holiday gatherings. Quick and flavorful, it’s sure to be a hit at your table!

Ingredients

Scale

2 tablespoons butter
8 ounces mushrooms, sliced
2 cans (10 ounces each) cream of mushroom soup
1 cup chicken broth
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
1 cup sour cream
12–14 ounces cooked turkey, shredded or chopped
1 cup frozen peas, cooked briefly
12 ounces spaghetti
1½ cups shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese
1 tablespoon salt for pasta water
Chopped parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and prepare a large pot of water for boiling spaghetti.
Cook peas as per package instructions, taking off heat slightly earlier.
Melt butter in a large saucepan and sauté mushrooms until golden.
Stir in cream of mushroom soup, chicken broth, garlic powder, onion powder, and black pepper; simmer for 10 minutes.
Cook spaghetti in salted boiling water until al dente; drain and reserve some cooking water.
Combine sauce with cooked turkey and peas, then stir in sour cream.
Mix in spaghetti and half of the mozzarella and Parmesan cheese.
Transfer to a baking dish, cover with foil, and bake for 25–30 minutes until bubbly.
Remove foil, add remaining cheese, and bake uncovered for an additional 3–5 minutes until cheese is melted.
Let rest for a few minutes before serving, garnished with parsley if desired.

Notes

Avoid overcooking the pasta as it will continue to cook in the oven.
Sauté mushrooms well to enhance their flavor and reduce moisture in the sauce.
Consider adding a splash of white wine to the sauce for extra flavor.

Nutrition

Serving Size: 1 cup
Calories: 400
Sugar: 2g
Sodium: 800mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg