📋 Turkey Tetrazzini recipe (with mushroom soup)

turkey tetrazzini being held up on a spoon over a casserole dish

5 from 1 vote

📋 Turkey Tetrazzini recipe (with mushroom soup)

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!

Course dinner

Cuisine American

Keyword casserole, healthy, tetrizzini, turkey

Special Diet weight watchers

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 364kcal

Author Terri Gilson

Equipment

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

US Customary - Metric

Get Recipe Ingredients

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

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.

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)

🔢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.

Nutrition