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Easy Turkey Tetrazzini


"An easy, quick turkey dish that turns precooked turkey into a family favorite."
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45 m servings 411 cals
Original recipe yields 6 servings


  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 1082 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 336
  1. 408 Ratings

Most helpful positive review

Well, I give it five stars only after making some revisions. I read the other reviews about it being too dry, and made some changes first--so I can't comment on what the actual recipe tastes li...

Most helpful critical review

This did come out dry. The egg noodles soak up a lot of liquid. I think if I try it again I will add a half can of water to the soup mix.

Most helpful
Most positive
Least positive

Well, I give it five stars only after making some revisions. I read the other reviews about it being too dry, and made some changes first--so I can't comment on what the actual recipe tastes li...

This was surprisingly good, much better than I expected. I don't generally like casseroles, tetrazzinis, or especially anything with canned soup as an ingredient. However, I had to use up a to...

I thought this would be a fine way to use some leftover turkey and it actually turned out much better than I anticipated! I really liked it! I did use the cream of celery soup and I'm glad bec...

After following alot of the suggestions, I made this and it was so good! I browned onions and garlic in the butter before adding the mushrooms and I also doubled the soup and sour cream. My hu...

Good basic recipe, however, for our tastes, it needed more seasonings. I also added a can of evaporated skim milk to make it creamier. Definite comfort food!

Thanks Holly for a tasty way to get leftovers out of the house. Based on the previous reviews, I revised the recipe ever so slightly. :) In a nutshell, I used regular pasta since I was out o...

I did many of the easy changes recommended previously. Sauteed some onions, added some garlic powder and 1/2 can milk, mixed the noodles in with the sauce and lowered the temp to 350. I sprink...

Delicious! The addition of sliced fresh mushrooms and half a chopped onion sauted, with crushed garlic at the end of sauteing was excellent. I also added 2 tablespoons of sherry into the sauce...

This recipe is good and easy, plus I am always a fan of casseroles. I used cream of mushroom soup instead of cream of celery. Also, I didn't have enough sour cream so I used about 1/4 cup of h...