Turkey Tetrazzini with Cheddar and Parmesan Recipe - Allrecipes.com
Turkey Tetrazzini with Cheddar and Parmesan Recipe
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Turkey Tetrazzini with Cheddar and Parmesan

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 (1 1/2 cup) servings Change Servings
  • PREP

    25 mins
  • COOK

    1 hr 5 mins

    1 hr 30 mins


  1. Preheat oven to 350 degrees Fahrenheit. Spray a shallow two to three-quart baking dish with cooking spray; set aside.
  2. In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in fat-free or low-fat lactose-free milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.
  3. Stir Parmesan cheese, pasta, turkey and peas into the fat-free or low-fat lactose-free milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.
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Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2012

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.

Most Helpful Critical Review
Dec 14, 2012

I made this exactly as the recipes says. Turned out okay, but was pretty flavorless. :(

Dec 08, 2012

This was an excellent recipe! We will definitely be making again and again. This is a great way to use leftover turkey.

Dec 06, 2012

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!!!

Dec 03, 2014

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.

Nov 07, 2014


Dec 01, 2013

My husband and I really liked this. I did add garlic powder and onion salt. It was even better the second day!

Dec 19, 2012

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.


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  • Calories
  • 689 kcal
  • 34%
  • Carbohydrates
  • 97.8 g
  • 32%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 46.9 g
  • 94%
  • Sodium
  • 370 mg
  • 15%

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

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