Reviewed: Nov. 29, 2009

I used one can of cream of celery and 1 can of cream of mushroom and added half a can of milk and the creaminess was just right. I also added broccoli.

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Fawn

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Reviewed: Nov. 29, 2009

This was DELICIOUS!! I followed other reviews and added sauteed onions, minced garlic, garlic powder, and shredded cheese. I also added milk for a creamier consistency. This was my first time eating and making any kind of tetrazzini and was very impressed! I will definitely be making this again- if not with turkey then with chicken!!!!

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BRITTANY2852

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Reviewed: Nov. 29, 2009

This is an awesome dish!! I had a lot of turkey left over from Thanksgiving and it was perfect for this recipe. I did make a couple of changes. I used 3 tablespoons of butter and added a small onion and a clove of garlic which I sauted with the mushrooms. I think it would taste really good with chicken as well. Loved it!!

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Marly

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Reviewed: Nov. 29, 2009

sounds good if you like canned food. Ok as well if you got a frozen turkey.

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tarantilla

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Reviewed: Nov. 29, 2009

I agree with most reviewers, this recipe is a great start, but I followed other's advice and added a soup can of milk and more sour cream. I also eliminated the mushrooms, added sauteed onions and then peas and italian seasoning. It was good, not super flavorful, so next time I'll be adding some garlic, too. Thanks for the recipe!

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daredevil229

Cooking Level: Expert

Home Town: Oxford, Michigan, USA

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Reviewed: Nov. 28, 2009

OOOOOOO! This was delicious. New neighbors moving in next door went gaga over it. Yes they were tired and hungry, but they made a point of both stopping later and saying they couldn't stop eating till it was all gone. I added giblet gravy, roasted garlic and cooked sausage.Thanks, elbo

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elbo

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Reviewed: Nov. 28, 2009

Very good. I added veggies (cooked with the noodles) and garlic powder and italian seasoning. Next time I'll just mix it all together instead of layering the sauce on top of the noodle because I had to mix it after to get any sauce on the noodles. I also had some milk to the sauce before it cooked.

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Robbi

Cooking Level: Intermediate

Living In: Kearney, Nebraska, USA

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Reviewed: Nov. 28, 2009

This was 5 stars after the revisions I made...I doubled to recipe and added one can of cream of mushroom and one can of cream of chicken (instead of cream of celery per my taste)...1 cup turkey gravy...1 cup of chicken stock...and it came out wonderfully creamy and full of flavor...this will be the after Thanksgiving recipe in my house for years to come...thanks

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Mrs. Gandee

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Reviewed: Nov. 27, 2009

Absolutely dreadful. Not anything near the original. Amazing how lazy people are and don't make their own cream sauces or prepare their own mushrooms. Hardly a great culinary challenge. A poor substitute for the real Tetrazzini.

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kilty

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: San Marino, California, USA

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Reviewed: Nov. 27, 2009

I had to give a one star to get the review posted. No stars

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judy m

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Reviewed: Oct. 14, 2009

From start to finish, 60 minutes, YAY!!! Would only use 1 tbsp butter next time.

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Phoebe

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Sep. 23, 2009

I too made some revisions, but it was a HIT with the family. I change things up in recipes to accomidate what I have on hand. I sauted diced onions, red and yellow bell peppers with 3 small cans of mushrooms. I then used an Italian blend of shredded cheese with the sour cream and used cream of chicken soup. Taking into consideration other reviews that this was 'dry' I threw in a splash of milk. (maybe 3/4 of a soup can). I didn't have egg noodles, so I used mostaccioli noodles instead. I made a double batch and froze individual servings for later use. Will keep this one handy!

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tuckerswiff

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Reviewed: Sep. 22, 2009

I sauted fresh onion, celery and green pepper with the mushrooms. I used 6 oz of whole wheat noodles. Turned out very yummy. Even my picky 4 year old son and husband who claims he doesn't like "soupy" dishes loved it.

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ATRANTER

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Reviewed: Aug. 3, 2009

I also added chopped onion and celery. Sauteed them first then added to remaining ingredients. Very good

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Karen

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Reviewed: May 12, 2009

I used cream of mushroom (healthy request) soup and omitted the mushrooms to please the kids. I also added almost a cup of frozen baby peas, half a chopped onion, a clove of garlic, and a half can of low sodium chicken broth. We thought it was great made this way. I gave it a four because I think it would have been dry and salty without the changes.

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Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Reviewed: Apr. 16, 2009

Very yummy! I used fresh mushrooms instead of canned.....sooo good!

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NinaT

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

I really like this recipe. Based on reviews, I decided to use 6 oz. of noodles instead of 8 oz. so it would be a better sauce to noodle ratio and I used Hodgson Mill whole wheat fettuccine instead of egg noodles, I definitely think this was a great change. I did use canned mushrooms like the recipe said to use but next time I will sautee fresh murhrooms with onions instead. I also only used one TB. of butter while I sauteed the green onions (fresh from the garden!!) with the canned portabello mushrooms and minced garlic. The only other change I made was cream of chicken (all I had in pantry!) and added steamed broccoli just because it needed to be used and a little fat free half and half (milk would work the same but I had it in the fridge) because of the reviews that it was a little dry. I cooked this at 350 instead of 375 for 30 minutes and it was perfect. I will definitely make this again. FYI: The leftovers were suprisingly yummy the next day heated in the microwave!!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

This is quick, easy, delicious and so lo-cal! (Just kidding about that last part...) We love most things with sour cream in them, anyway. Have made this with chicken and with leftover turkey and it was great both ways. When feeling especially lazy, a store-bought delicatessan roaster is perfect! I added frozen peas and fresh mushrooms, too, just for variation. Also freezes and reheats well.

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susie

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Reviewed: Mar. 13, 2009

Excellent, it could use just a little more moisture next time so I think I will add about 1/4 cup of milk. I used 4oz mushroom's as I really don't care for them. I also added 2 tbs pimentos because my husband wont eat Tetrazzini without it and it does make a nice addition. My family loved this and my children asked for seconds and thirds which is no small feat.

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