Recipe by National Dairy Council
"An easy turkey dish with a creamy mushroom sauce layered with pasta and cheese. Parmesan and Cheddar cheeses contain a small amount of lactose, making this recipe a friendly option for those who are lactose intolerant."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat ziti or penne pasta, cooked according to package directions
fat-free or low-fat lactose-free milk
fat-free chicken broth
dry white wine (or additional chicken broth)
grated Parmesan cheese
sliced white button mushrooms
diced cooked turkey breast (1/2-inch dice)
shredded reduced-fat Cheddar cheese
Made this exactly as stated. Very good and only 14% fat. I'll make again, but add additional seasoning to my flavor choice. If you are like me and shy away from those soooo yummy recipies that are 70% of more fat then try this.
I made this exactly as the recipes says. Turned out okay, but was pretty flavorless. :(
This was an excellent recipe! We will definitely be making again and again. This is a great way to use leftover turkey.
This was a perfect winter dish!!! Very Delicious. My husband and I couldn't stop eating it. It's a great meal to freeze, especially for us, we have a newborn and we don't have much time to cook these days. I added a little bit more chicken broth and cheese only because we like it cheesy and creamy.I also used egg noodles. Didn't have mushrooms on hand, but it was still a Great Dish!!!
I turned this recipe on it's head a little based on availability of various ingredients and what I thought would work better. I think what I did helped, but ultimately this is just kind of a boring dish. Good way to use leftover turkey after TG though.
I nixed the Mushrooms because I don't like them and added red onion, red bell pepper and diced black olives. I also used frozen spinach instead of peas. I used 1/2 cup leftover gravy and 1/2 cup chicken broth. Used about 3/4c parm and 3/4c cheddar. Used 2 3/4c milk. And 3 TBS butter. Also used full fat everything. All of this went well for flavor. I used elbow macaroni which I would not recommend simply because it kind of congealed together too much; I would, however, under cook your pasta because baking will help cook it, and that helps absorb extra moisture.
Also, biggest thing, I added tons of garlic. I don't know why the recipe didn't call for it into he first place, it seems to be screaming for it. Other than these things, I followed everything to the letter, took about 45 min to cook. The dish wasn't bland or runny because of these changes. Mushrooms would be fine in the dish, I personally don't like mushrooms and think they add little flavor anyway.
My husband and I really liked this. I did add garlic powder and onion salt. It was even better the second day!
I read others' reviews before making this (lots of "bland" comments) and tasted it during prep. So I did add a little salt, sage, rosemary, and extra Parmesan cheese. I also chopped up a small onion and tossed that in. It was still lacking something. Mine came out kinda runny, not creamy. I doubt I'll make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Tetrazzini with Cheddar and Parmesan
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 95
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This simple dish features leftover turkey in a creamy noodle casserole.
Learn how to make delicious, creamy tetrazzini with leftover turkey meat.
See how to make classic turkey tetrazzini.