This Healthy Turkey Tetrazzini recipe (with cream of mushroom soup) is old fashioned comfort food that's easy to make and great for using up leftover spaghetti noodles and/or leftover turkey!

This healthy Turkey Tetrazzini with cream of mushroom soup is most popular during the colder months and when you have leftover Thanksgiving turkey. This recipe was inspired by my Easy Turkey Pot Pie (with cream of chicken soup) on this site, and pairs well with Italian Breadsticks or Garlic Bread.
Jump to:
- Why you'll love this recipe
- 🥘Ingredient Notes
- 📖Variations & Substitutions
- 🔪How to make Turkey Tetrazzini with Cream of Mushroom Soup
- Expert Recipe Tips
- 🥗 What to serve with Turkey Tetrazzini
- 🌡️Storage
- 👪 Serving Size
- 🔢WW Points
- Top Tip
- ❔ Recipe FAQ's
- 🍲More Easy Casseroles
- 📋 Turkey Tetrazzini recipe (with mushroom soup)
Why you'll love this recipe
- Reinvents leftovers! It uses up leftover turkey and spaghetti noodles to make an entirely new and delicious dish!
- Simple ingredients. You'll have most of the ingredients on hand.
- Healthier version. This turkey tetrazzini is healthier than other recipes, lower fat, and WW friendly (the WW points can be reduced even further).
- Easy to make. This recipe is quick and easy to make.
- Economical. Not only are you using up leftovers, but you're also using frozen veggies and canned mushroom soup.
Looking for more ways to use up leftover spaghetti noodles? Check out this post on What to do with leftover spaghetti noodles!
🥘Ingredient Notes
For this turkey casserole, you don't need heavy cream or cream cheese to get a creamy sauce.
Made with simple ingredients like chunks of turkey, spaghetti noodles, and frozen mixed vegetables, you'll find you have most (if not all) of the ingredients on hand. For this healthier version, you'll need the following ingredients:

- Mushrooms: Using fresh mushrooms is critical to this recipe, as well as cooking them with the butter and onion
- 10 oz can of condensed cream of mushroom soup *see TOP TIP
- Milk- I use 1%
📖Variations & Substitutions
- Noodles - you can use any type of noodles such as thin spaghetti (spaghettini) angel hair pasta, or fettuccine. You could also use whole wheat spaghetti noodles or a lighter WW noodle (see WW points section)
- Turkey - you could use leftover turkey, turkey breast, ground turkey, chicken breast, or rotisserie chicken.
- Cheese- you can use cheddar cheese or Monterey jack cheese instead.
- Add-ins - you can add bell pepper if you like.
🔪How to make Turkey Tetrazzini with Cream of Mushroom Soup
Prep: Preheat oven to 375°F (190 degrees C). If you are not using leftover spaghetti noodles, cook spaghetti according to package directions (al dente) and drain. Cook turkey and chop into bite-sized pieces (if not using cooked leftover turkey). Spray a 3-quart casserole dish with non-stick cooking spray.

Mix mushrooms, onions, butter and salt together in a medium bowl.

Cook for 5 minutes in the microwave.

Transfer cooked noodles, mushrooms, butter, and onion to a large bowl and stir in remainder of ingredients (except the mozzarella cheese)

Transfer into prepared casserole dish

Add grated mozzarella cheese.

Bake, uncovered, until heated through, 30-35 minutes until mushrooms and onions are cooked.
Turn up to 500 degrees F/260 degrees C (broil) for 2 minutes until cheese is bubbly and lightly browned. Keep a close eye on it so it doesn't burn.

If desired, sprinkle with fresh parsley.
Expert Recipe Tips
- Use fresh mushrooms for best flavor. Fresh mushrooms bring a richer, more savory flavor than canned and cook up beautifully with the butter and onions for the base of the sauce.
- Microwaving the mushroom mixture saves time. Instead of sautéing on the stovetop, cooking the mushrooms, onions, butter, and salt in the microwave for 5 minutes saves time and reduces dishes.
- Don't overcook the pasta. Cooking your spaghetti al dente prevents it from becoming mushy during baking.
- Use leftover spaghetti or turkey to save time. This recipe is perfect for using up cooked turkey and pasta you already have on hand—just chop and toss in.
- Grate your own cheese for better melt and taste. Pre-shredded cheese has anti-caking agents that affect melt quality, so grating your own mozzarella makes a creamier topping.
- Broil at the end for bubbly, golden cheese. A couple of minutes under the broiler gives your dish a delicious golden top—just keep an eye on it so it doesn’t burn.
- Make it WW-friendly with light swaps. Use low-fat mushroom soup, light butter, fat-free parmesan, and a low-point noodle like Fiber Gourmet for a healthier version.
- Let it rest before serving. Allow the casserole to sit for 5 minutes after baking so the sauce can thicken slightly and flavors can settle.
- Add a touch of color with fresh parsley. A sprinkle of fresh parsley not only looks great but adds a pop of freshness to balance the richness.
- Make your own cream of mushroom if you're out. If you don’t have canned soup, you can whip up a quick homemade version—check out kitchen hack #17 in your post for how to do it.
🥗 What to serve with Turkey Tetrazzini
This turkey casserole pairs perfectly with a simple garlic bread (from baguette). But it also goes well with Bread Machine Breadsticks (shown), Cloud Bread, Old Fashioned Buns, and Onion and Olive Bread.

🌡️Storage
Store leftover turkey tetrazzini in an airtight container in the fridge for up to 3 days. If you are just storing a small amount or storing it overnight, you can cover it in plastic wrap.
This recipe freezes well in a sealed container and can be frozen for up to 3 months.
To Reheat:
Defrost it in the fridge overnight, then microwave it until warm.
You can also reheat it in the oven:
I love using this casserole reheating technique for any pasta casserole- it prevents the casserole from drying out.
- Simply bring it out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, remove the lid and plastic wrap, then tightly seal your casserole dish with aluminum foil (shiny side in) and put it in the oven for 20 - 30 minutes, until it's warmed through. *you can remove the foil and broil it for the final 2 minutes if you desire.
- You can use an instant read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C)
👪 Serving Size
This easy turkey tetrazzini recipe makes 10 servings @ a little over a cup per serving. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.

🔢WW Points
This turkey tetrazzini casserole, as is, is 10 WW points per serving. You can lower the points to 7 ww points by using low-fat cream of mushroom soup, fat-free parmesan cheese, light butter, and a lower-point noodle (such as Fiber gourmet light spaghetti, shredded spaghetti, or miracle noodles ) instead. *I calculated it on the WW app recipe builder using Fiber Gourmet light spaghetti.
You'll love this lightened-up version of the classic dish!
Top Tip
If you have run out of condensed cream of mushroom soup, you can make your own! Just scroll down to #17 on this Kitchen hack post to find out how to make 'cream of anything soup'!

❔ Recipe FAQ's
The original dish is believed to be named after Luisa Tetrazzini, and Italian opera star.
Absolutely! Assemble the casserole without baking it, cover it tightly, and store it in the refrigerator for up to 24 hours before baking. When ready, bake it as directed, adding a few extra minutes if it's straight from the fridge.
If your sauce seems dry, you may need to add a bit more milk or broth to the mixture before baking. Ensure the noodles are not overcooked, as they can absorb too much liquid.
Yes, if you're not a fan of mushrooms, you can leave them out or replace them with another vegetable like bell peppers or zucchini.

If you're looking for a Turkey Tetrazzini recipe that's healthy, and one that uses up Thanksgiving leftovers (or Christmas dinner leftovers), is delicious, and easy, then give this one a try!
🍲More Easy Casseroles
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📋 Turkey Tetrazzini recipe (with mushroom soup)
Ingredients
- 6 cups cooked spaghetti
- 2 cups cooked turkey
- 2 teaspoon chicken bouillon powder
- 1 medium onion chopped
- 2 tablespoon butter *unsalted
- 254 g -package of sliced mushrooms
- 10 oz -can cream of mushroom soup 10-½ ounces condensed cream of mushroom soup, undiluted
- ½ teaspoon salt
- ⅓ cup milk *I use 1%
- ¼ cup Parmesan cheese * I use low-fat
- 1 teaspoon Italian seasoning
- 2 cups Frozen mixed vegetables, defrosted
- 2 teaspoon garlic (or 2 cloves minced garlic)
- 3 cup shredded mozzarella cheese * I use partly skimmed
Garnish
- fresh parsley optional
Instructions
- Preheat oven to 375° F (190 degrees C). If you are not using leftover spaghetti noodles, cook spaghetti according to package instructions (al dente) and drain. Cook turkey and chop into bite-sized pieces (if not using cooked leftover turkey).6 cups cooked spaghetti, 2 cups cooked turkey
- Spray a 3 quart casserole dish with non-stick cooking spray.
- Combine mushrooms, onions, butter and salt in medium microwave safe bowl.1 medium onion, 254 g -package of sliced mushrooms, 2 tablespoon butter
- Cook mushrooms and onions in butter and salt for 5 minutes in microwave.
- Transfer spaghetti noodles, mushrooms mixture to a large bowl and stir in remainder of ingredients (except mozzarella cheese).2 teaspoon chicken bouillon powder, 10 oz -can cream of mushroom soup, ½ teaspoon salt, ⅓ cup milk, ¼ cup Parmesan cheese, 1 teaspoon Italian seasoning, 2 cups Frozen mixed vegetables, defrosted, 2 teaspoon garlic
- Spoon into a greased baking dish.
- Add grated mozzarella cheese. Bake, uncovered, until heated through, 30-35 minutes (or until mushrooms and onions are cooked through.)3 cup shredded mozzarella cheese
- Turn up to 500 degrees F/260 degrees C (broil) for 1-2 minutes until cheese is bubbly and lightly browned - keep a close eye on it so it doesn't burn.
- If desired, sprinkle with fresh parsley.fresh parsley
Notes
- Use fresh mushrooms for best flavor. Fresh mushrooms bring a richer, more savory flavor than canned and cook up beautifully with the butter and onions for the base of the sauce.
- Microwaving the mushroom mixture saves time. Instead of sautéing on the stovetop, cooking the mushrooms, onions, butter, and salt in the microwave for 5 minutes saves time and reduces dishes.
- Don't overcook the pasta. Cooking your spaghetti al dente prevents it from becoming mushy during baking.
- Use leftover spaghetti or turkey to save time. This recipe is perfect for using up cooked turkey and pasta you already have on hand—just chop and toss in.
- Grate your own cheese for better melt and taste. Pre-shredded cheese has anti-caking agents that affect melt quality, so grating your own mozzarella makes a creamier topping.
- Broil at the end for bubbly, golden cheese. A couple of minutes under the broiler gives your dish a delicious golden top—just keep an eye on it so it doesn’t burn.
- Make it WW-friendly with light swaps. Use low-fat mushroom soup, light butter, fat-free parmesan, and a low-point noodle like Fiber Gourmet for a healthier version.
- Let it rest before serving. Allow the casserole to sit for 5 minutes after baking so the sauce can thicken slightly and flavors can settle.
- Add a touch of color with fresh parsley. A sprinkle of fresh parsley not only looks great but adds a pop of freshness to balance the richness.
- Make your own cream of mushroom if you're out. If you don’t have canned soup, you can whip up a quick homemade version—check out kitchen hack #17 in your post for how to do it.
- Simply bring it out of the freezer the night before and let it defrost (preferably in the fridge). Ideally, you want to keep it at room temperature for about 30 minutes to an hour before you put it in the oven.
- Then heat the oven to 350 degrees F/175 degrees C, remove the lid and plastic wrap, then tightly seal your casserole dish with aluminum foil (shiny side in) and put it in the oven for 20 - 30 minutes, until it's warmed through. *you can remove the foil and broil it for the final 2 minutes if you desire.
- You can use an instant read thermometer (affiliate link) to make sure it's done (165 degrees F/75 degrees C)
Terri Gilson
This Turkey Tetrazzini is perfect for those post-holiday leftovers! I love how it transforms my extra turkey and spaghetti into something totally new and delicious. It's a healthier take on the classic, but still has all that comforting, creamy goodness.