Turkey Tetrazzini with Cream of Mushroom Soup
This shortcut casserole is a cozy, comforting way to jazz up leftover turkey.
Ingredients
- 8 oz spaghetti
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup milk
- ¼ cup finely chopped onion
- 4 oz diced and drained pimentos (see Notes below for substitutions)
- 2–3 cups cooked and chopped turkey
- 8 oz shredded cheese mozzarella, cheddar, American, colby jack, etc., whatever you like
Instructions
- Preheat oven to 350°F.
- Cook 8 oz spaghetti according to package directions in lightly salted water. Drain.
- While the spaghetti is cooking, whisk the 2 (10.5 oz) cans cream of mushroom soup with 1 cup milk, ¼ cup finely chopped onion, and 4 oz diced and drained pimentos.
- Stir in the 2–3 cups cooked and chopped turkey, cooked spaghetti and half the 8 oz shredded cheese.
- Transfer to a 13x9-inch baking dish. Top with the remaining cheese.
- Bake for 30 minutes or until lightly browned and bubbly.
Notes
Mix-in ideas: instead of the pimentos (or in addition to them), try adding a finely diced bell pepper, a can of sliced mushrooms (drained), or a cup of frozen peas.
Cream of chicken or cream of celery soup can be substituted for the cream of mushroom soup.
You can substitute diced chicken or canned tuna for the turkey. You can also use a different pasta shape (even a short one like macaroni).
Leftovers will keep in the fridge for 4–5 days and will reheat very well in the microwave.
Nutrition
Calories: 423kcalCarbohydrates: 38gProtein: 37gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 81mgSodium: 1145mgPotassium: 533mgFiber: 2gSugar: 4gVitamin A: 813IUVitamin C: 20mgCalcium: 264mgIron: 2mg
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