Reviewed: Feb. 14, 2011

I made this with ground turkey and it was very good. I would recommend adding onions and mushrooms.

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Reviewer:

Jackie Harroll

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Feb. 6, 2011

This is a great basic recipe. Very flexible. It's a base or core recipe that can be switched up many ways, as is evident from what other reviewers have done with it. I love recipes like that! Thank you for posting it ANNOFBEV. I wavered between giving it 4 or 5 stars (I rarely give 5 stars). It's yummy as is, but I prefer it with garlic, celery salt, onion powder, salt and pepper added (to the butter, flour, milk mixture). Topping it off with crushed corn flakes, bread crumbs or potato chips and butter is nice. I've also used French's Fried Onions on top (do not mix with butter, they're fatty enough & brown up well on their own), which is very good. This has become a regular meal in our household - everyone loves it. Thanks again ANNOFBEV!

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Reviewer:

WackyKathy

Cooking Level: Intermediate

Reviewed: Feb. 5, 2011

I haven't had Turkey Tetrazzini in ages & came upon this recipe. I did everything as suggested but added some frozen carrots/peas & a small can of chopped mushrooms. For the topping: I used Panko Italian Crispy bread crumbs mixed with melted butter. Turned out really delicious! I gave the original recipe four stars because it was really good to start with but felt it needed a little bit more!

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Reviewer:

Conzon

Cooking Level: Intermediate

Reviewed: Feb. 2, 2011

This was great with a lot of changes thanks to previous reviewers. Saved as a customized version.

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Reviewer:

Peach822

Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Jan. 28, 2011

Made this for a potluck at work and added some italian breadcrumb for a topping, it was amazing!

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Reviewer:

dandm4life

Reviewed: Jan. 18, 2011

We used Linguini instead of spaghetti. I added some parmesan cheese but also a little asiago, and added onion, garlic and 1/4 cup mushrooms. Used leftover turkey. This turned out wonderful! Will will definitely make this again next time we have leftover turkey!

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4 users found this review helpful

Reviewer:

DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

Reviewed: Jan. 10, 2011

This is a great recipe. Take my advice though, make it just like the recipe says. The only thing I changed was the pasta. I use a large tube pasta like penne or rigatoni or mastacoli.Don't add veggies or do anything different and don't bother trying to substitute chicken. This is very popular and even gets requested. Thanks! :)

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Reviewer:

Lauri

Reviewed: Jan. 9, 2011

I added seasonings to the sauce, but I love to use a lot of seasoning, so to each his/her own. I think baking this for so long made it a bit too dry, was like eating noodle paste instead of something creamy. Would rec decreasing baking time/temperature.

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Reviewer:

toivosgrl55

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: California, Maryland, USA

Reviewed: Jan. 8, 2011

What a great recipe! I used penne pasta and sauteed onion, six cloves of garlic, two chopped celery stalks, and red bell pepper in part butter and part EVOO. I also added marjoram, oregano, parsley, thyme, black and pepper to the roux. Sliced mushrooms were added along with fresh steamed. broccoli

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6 users found this review helpful

Reviewer:

EBONY3

Cooking Level: Expert

Home Town: Flushing, New York, USA

Living In: Road Town, Tortola, British Virgin Islands

Reviewed: Jan. 7, 2011

Great as written! I used mozerella cheese instead of parmesan, because that's all I had on hand. I also added sauteed mushrooms and peas and sprinkled the top with cheese and seasoned bread crumbs. Next time I will use the parmasan, leave out the mushrooms (they overpowered the flavor of the dish) and substitute the peas for spinach. I'll also reduce the baking time to keep it a bit more moist.

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