Old Fashioned Turkey Tetrazzini Casserole
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
298 kcal
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Course
Main Course
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Cuisine
American
Old Fashioned Turkey Tetrazzini Casserole
Description
This Old Fashioned Turkey Tetrazzini Casserole features spaghetti coated in a creamy sauce made by cooking down mushrooms, onion, and celery, then thickened with a milk and flour mixture enriched by cream cheese and Parmesan. The addition of diced pimiento and Italian parsley adds subtle sweetness and freshness to the savory turkey and sauce combination. Baking the assembled casserole melds the flavors and creates a lightly browned cheese crust on top.
The texture blends tender pasta strands with a smooth, slightly thickened, mildly seasoned sauce punctuated by soft vegetables and turkey pieces. The garlic powder accentuates the flavor without overpowering it.
This casserole works well for family dinners or when seeking to use leftover cooked turkey in a filling and satisfying dish. It pairs nicely with a simple green salad to balance its richness.
Leftovers keep well refrigerated for several days but freezing is not recommended due to the cream sauce, which might separate upon thawing. Reheating gently in short increments helps maintain moisture and prevents the pasta from drying out.
Ingredients
- 8 ounces spaghetti
- cooking spray
- 1 tablespoon butter or margarine
- 3 cups mushrooms fresh, sliced
- 1 onion minced, small
- 2 ribs celery minced
- ½ cup all-purpose flour
- 1 ½ cups milk
- 14.5 ounces chicken broth canned
- 3 ounces cream cheese
- ½ cup Parmesan Cheese grated
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup pimiento diced
- 2 cups turkey chopped, cooked; or chicken
- ½ cup Italian parsley chopped
Instructions
- Preheat the oven to 350 degrees.
- Cook the spaghetti according to the package directions. Set aside.
- Coat a large pan with cooking spray and place over medium-high heat. Add butter or margarine. When melted, add mushrooms, onion and celery. Cook, stirring frequently until tender.
- Whisk together the flour and milk until smooth.
- Add the flour-milk mixture along with the chicken broth, salt and pepper to the sautéed vegetables. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from the heat and add cream cheese, stirring until melted. Stir in half the Parmesan cheese, garlic powder, pimiento, turkey, spaghetti and parsley.
- Spoon the mixture into a shallow baking dish coated with cooking spray. Sprinkle evenly with the remaining Parmesan cheese. Bake for 25-30 minutes or until thoroughly heated.
Notes
- Store leftovers covered in the refrigerator for up to 3-4 days to maintain freshness.
- Avoid freezing the casserole to prevent the cream sauce from breaking and affecting texture.
- Reheat in short intervals in the microwave, stirring between sessions to prevent drying and ensure even heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 298kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 19g | 38% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 552mg | 23% |
| Potassium | 469mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 16mg | 18% |
| Calcium | 157mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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