Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 11, 2012

Fast and easy! I used skim instead of soy milk and it worked fine. I also threw in a handful of cheddar cheese as my kids love anything cheesy. It gave the dish a nice color. I also sprinkled parm and a little cheddar on the very top. Right before serving, I broiled the top for a minute. Yum! Everyone loved it, and it made for great leftovers! Thanks for sharing!

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1 user found this review helpful

Reviewer:

Donnaquilt

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Reviewed: Oct. 2, 2012

I did not care for this recipe as written. The measurements seem wrong! I used only 2 lbs. of turkey and 1/2 lb. of mushrooms, but even so the liquid measurements all need to be at least doubled. Use 12 TBSP of butter to avoid the flour gumming up, and if you don't want the turkey to overwhelm the sauce, use at least 4 cups of soy milk and 2-3 cups of checken broth. I discovered that the hard way after scalding my sauce pan (which should be at least a 6-qt size). Finally, bake at 350, not 450, for about 45 minutes. It came out reasonably well, and I'll make it again, but please be sure to use enough liquid!

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Reviewer:

Lee in Wisconsin

Reviewed: May 23, 2012

Very easy and very yummy! I love that it doesn't use cream of anything soup like so many others do. I think the fact that you make your own sauce is key. I used 1% milk since that's what we drink. I also added a little extra cheese on top. But I think the sauce is the best part.

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3 users found this review helpful

Reviewer:

kyoung123

Cooking Level: Beginning

Reviewed: Jan. 2, 2012

Great recipe ...easy. I added a small amount of sherry to the mixture; delish!

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5 users found this review helpful

Reviewer:

debby

Reviewed: Dec. 27, 2011

Made this tonight with our leftover Christmas turkey. It was excellent, I used 1 cup of whipping cream in place of 1 cup milk, an extra 1/2 cup of Parmesan, and Johny's Seasoning salt.

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4 users found this review helpful

Reviewer:

NikkiP

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

Reviewed: Dec. 4, 2011

Really good for leftover Thanksgiving turkey. I'll be using this every year! Substitutions I made were using Kosher salt instead of salt, 1% milk instead of soy, and I used 1 cup of milk and 1 can of cream of mushroom soup. Even the kids ages 4 and 5 were pleased. Happy cooking!

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10 users found this review helpful

Reviewer:

kleolove

Reviewed: Nov. 27, 2011

Delicious recipe! I have one VERY similar - it calls for heavy cream instead of soymilk. The soymilk would certainly make it much healthier. My recipe also calls for the addition of cream sherry (about 1/4 cup) into the sauce. It adds a terrific flavor. I think my family looks forward more to the Turkey Tetrazzini than they do the actual turkey dinner! It's a great dinner while watching some good football!

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8 users found this review helpful

Reviewer:

marycatalfamo

Reviewed: Nov. 25, 2011

i didn't have spaghetti noodles in my pantry so made it with egg noodles. My husband loved it. Followed instructions fairly closely, used skim milk and added extra cheese and topped with even more cheese, it browned up nicely .

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14 users found this review helpful

Reviewer:

Cammi

Cooking Level: Expert

Home Town: Moscow, Idaho, USA

Living In: Tempe, Arizona, USA

Reviewed: Apr. 23, 2011

This was a great quick and flavorful meal. I did not have soymilk, so I used skim and it was delicious. The Parmesan cheese melted and formed a flavorful crust, keeping the spaghetti moist and tender. Thanks for sharing.

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36 users found this review helpful