Easy Turkey Tetrazzini Recipe

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Most Helpful Positive Review

Jan 05, 2004

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 like. I sauteed 8 oz. fresh sliced mushrooms and one chopped onion in 4 tablespoons of butter. I seasoned this mixture with garlic salt, salt, and pepper. I added two cans of cream of mushroom soup, and two cups of sour cream to give it a creamier consistency. I also seasoned the turkey with seasoning salt, garlic salt, and pepper. I combined all of the ingredients, and added about one cup of cheddar cheese. I also reduced the temperature because it seemed a little high. I baked it at 350 for 30 minutes and it came out very good.

—RLINDA

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Most Helpful Critical Review

Dec 03, 2002

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.

—SHIVERDEN

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289 Ratings

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Nov 27, 2006

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 ton of dryed out leftover turkey from Thanksgiving and my boyfriend likes hamburger helper style meals so I figured I would try this out. Yum! And it was so easy. I did saute half a large onion and a couple cloves of garlic before adding the mushroom, and I added a splash of milk to the sauce because it looked pretty thick, but other than that I did everything by the recipe. I will definitely make this again and for anyone who can't decide whether or not to make this, give it a try! You may be surprised like I was. I think next time I will add some steamed broccoli and fresh mushrooms to this. You can customize it any way you want to.

—MISSJENAFFLECK

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Mar 16, 2006

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 because it added a great flavor. I only used 1/2 tsp of salt and it was still plenty salty. This is a keeper!

—PULLEYHEATHER

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Feb 12, 2007

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 hubby loved it and so did I. I can't imagine making it without doubling the soup and sour cream. It wasn't over-moist as it was.

—cheesemaker

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Jul 23, 2003

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!

—LINDA MCLEAN

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Dec 26, 2003

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 of egg noodles. It worked fine. Secondly, I added some leftover whipping cream instead of water to counteract the dryness that some reviewers mentioned. Last, I added leftover peas (a three pea dish with pearl onions) instead of using the mushrooms. Next time, I think I would mix part of the cheese with the turkey mixture instead of putting it all on top, but all in all, this recipe was a hit (even with my ever finicky 4 year old). One last thing worth mentioning: if you like a lot of spice in your food, add some garlic, and a couple of tsps of all purpose seasoning/cuming/spice of your choice to complement the veggie used.

—CHERYLANWAY

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Nov 29, 2006

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 sprinkled some french fried onions on top and I think that was really what clinched it for my family!

—MORGMOM

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Nutrition

Calories
411 kcal
21%

Carbohydrates
33.5 g
11%

Cholesterol
105 mg
35%

Fat
20.1 g
31%

Fiber
2.2 g
9%

Protein
24 g
48%

Sodium
1082 mg
43%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Turkey Tetrazzini

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 411
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 10.4g 52 %
Cholesterol 105mg 35 %
Sodium 1082mg 43 %
Potassium 381mg 11 %
Total Carbohydrates 33.5g 11 %
Dietary Fiber 2.2g 9 %
Protein 24g 48 %
Sugars 2.1g
Vitamin A 11 %
Vitamin C < 1 %
Calcium 21 %
Iron 29 %
Thiamin 48 %
Niacin 82 %
Vitamin B6 20 %
Magnesium 17 %
Folate 55 %

* 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.