Reviewed: Aug. 6, 2010

This was delicious. I had a fronzen turkey left over as a Christmas gift and needed a recipe to use it up. I ate this for lunch for a week. Will definately make it again.

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Reviewer:

SherryMarion

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: San Diego, California, USA

Reviewed: Dec. 28, 2009

I followed this recipe very loosely using brown rice noodles, dried mushrooms that I rehydrated, all the same spices - to taste, fresh milk and some canned milk, some chicken broth, lots of chopped onions, the cheese and it turned out great. Will make again when I have loads of turkey leftovers.

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Reviewer:

SJLCAL

Cooking Level: Expert

Reviewed: Dec. 12, 2009

I added garlic power and used half the pasta. I also did not layer the ingredients as instructed but rather mixed it up before putting in the baking dish. It was excellent.

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2 users found this review helpful

Reviewer:

rhymeswithorange

Reviewed: Nov. 28, 2009

Easy and Quick recipe. I added a few other ingredients: celery, carrotts and peas. I also used Parmesan instead of cheddar cheese and prepared everything stove top versus baking.

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Reviewer:

Sondra

Cooking Level: Expert

Reviewed: Dec. 5, 2008

Superb! I added sliced black olives to the top of the casserole and it really added a lot to the over all flavor. Everyone "gobbled" it up!

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Reviewer:

Jamaica Beach Bum

Reviewed: Oct. 22, 2008

This was OK, but the poultry seasoning was a little overpowering, so next time I will reduce it. Also, there was way too much pasta! I made the amount called for in the recipe, and I ended up only using half of it or it would have been way too much. I will make this again, but I will play around with the seasonings a bit, add some flavor other than the poultry seasoning.

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6 users found this review helpful

Reviewer:

ambibambi

Cooking Level: Intermediate

Reviewed: Sep. 21, 2008

I love turkey tetrazzini and this is a great recipe.

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1 user found this review helpful

Reviewer:

KARAMIA2

Cooking Level: Expert

Home Town: Swampscott, Massachusetts, USA

Living In: Hudson, New Hampshire, USA

Reviewed: Feb. 14, 2008

I substituted the cheddar with 1/2 cup each of parmesan and romano. I added: as recommended in other reviews; tarragon, basil, oregano. I left out pimentos, added mushrooms, and finished it in two days licking my lips.

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12 users found this review helpful

Reviewer:

daniel

Reviewed: Dec. 4, 2007

Very easy. I definitely agree that you need to either cut the pasta in half or double the sauce. I will have to do some experimenting with various spices and I would like to try it with white wine/chicken broth. This was a fun dish to cook!

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1 user found this review helpful

Reviewer:

Lindsey

Cooking Level: Expert

Home Town: Dublin, Ohio, USA

Living In: Phoenixville, Pennsylvania, USA

Reviewed: Jan. 27, 2007

This was pretty good. I followed other reviewer's suggestions and substituted half and half for the milk. I also doubled the mustard, white pepper and poultry seasoning and added just a couple of shakes of garlic powder to the sauce. I used the amount of noodles suggested. It didn't come out dry, and it wasn't soupy either. We thought the consistency was perfect.

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7 users found this review helpful