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Creamy Turkey Tetrazzini Casserole

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Hi, my name is Diane Baker, founder and creator of Canning and Cooking at Home on Facebook. I’ve always had a passion for cooking and for a long time considered sharing with other foodies….finally I did. This creamy turkey tetrazzini casserole recipe is an old ‘comfort food’, which served with a salad, makes a hearty meal. I’ve served this dish many times for luncheons and gatherings and is always a huge hit. It freezes well and reheats nicely. This is my Mom and my recipe since we would sit and chat about what needing added or changed as we’ve made this over the years… Hope you Enjoy!

Right now you can find Canning and Cooking at Home on Facebook. I sure hope you click over and visit me…I love to share!!
~Diane Baker~

Recipe Rating

  • (2 Rating)

Ingredients

  • 1 package (7 ounces) spaghetti, noodles broken in half
  • 2-3 cups cubed/shredded cooked turkey
  • 1 1/2 cups shredded cheddar cheese
  • 2 cans condensed cream of chicken soup, undiluted
  • 1 large onion, chopped
  • 2 Tbs butter
  • 1 can sliced water-chestnuts
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1 jar (2 ounces) chopped pimentos, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2-3 Roma tomatoes, sliced
  • Fresh or dried parsley
  • Sliced mushrooms, optional
  • Diced roasted red, orange or yellow peppers, optional

Instructions

  • 1. Cook spaghetti according to package directions; drain. Transfer to a large bowl
  • 2. In a skillet add butter and chopped onion, sauté approx 5 mins until onion is tender
  • 3. n a large bowl add turkey, 1/2 the cheese, soup, water-chestnuts, sour cream, milk, pimentos, mix until combined then add in the onion and spaghetti noodles - fold all together and spoon into a greased 9x13 casserole dish
  • 4. Salt & Pepper to taste
  • 5. Sprinkle with remaining 1/2 of cheese
  • 6. Place tomato slices over top of casserole
  • 7. Bake, uncovered, at 350 for 35 minutes or until heated through. I do turn on the broiler for 5 mins and let the cheese brown a bit
  • 8. Sprinkle parsley over top when out of oven. Let stand for 5 mins. then serve
  • 9. Recipe and Photo by: Diane Baker for Facebook's: "Canning and Cooking at Home"

Instructions

  • 1. Cook spaghetti according to package directions; drain. Transfer to a large bowl
  • 2. In a skillet add butter and chopped onion, sauté approx 5 mins until onion is tender
  • 3. n a large bowl add turkey, 1/2 the cheese, soup, water-chestnuts, sour cream, milk, pimentos, mix until combined then add in the onion and spaghetti noodles - fold all together and spoon into a greased 9x13 casserole dish
  • 4. Salt & Pepper to taste
  • 5. Sprinkle with remaining 1/2 of cheese
  • 6. Place tomato slices over top of casserole
  • 7. Bake, uncovered, at 350 for 35 minutes or until heated through. I do turn on the broiler for 5 mins and let the cheese brown a bit
  • 8. Sprinkle parsley over top when out of oven. Let stand for 5 mins. then serve
  • 9. Recipe and Photo by: Diane Baker for Facebook's: "Canning and Cooking at Home"

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  • Average Rating

    (5 / 5)

About Chef

Canning and Cooking at Home

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