Turkey Mushroom Tetrazzini

Turkey Mushroom Tetrazzini

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  Bethe

“A rich and creamy dish that works well with leftover turkey or chicken.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart rectangular baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  3. Heat butter in a large skillet; cook and stir the mushrooms, green onion, and bell pepper until the onion is translucent and the vegetables are softened, about 5 minutes. Stir in the flour, black pepper, and garlic spread seasoning. Pour in the chicken broth and cream, whisking the mixture until smooth and thickened, 5 to 8 more minutes. Stir in the turkey, half the Parmesan cheese, and the cooked linguine, and lightly stir to coat all ingredients with sauce.
  4. Spread the mixture into the prepared baking dish, and sprinkle the top with the remaining Parmesan cheese and the almonds. Bake in the preheated oven until the mixture is bubbling and the top has begun to brown, about 20 minutes, and sprinkle with parsley before serving.

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Reviews (13)

Rate This Recipe


This receipe was great! Our entire family loved it. Very simple to make. I had to make a few substitutions such as I only had 1 cup of chicken broth so I also added a 1/2 tsp of the solid "better than boullion" in the jar to make up for the 1/4 c of broth. To make it less fat I combined both 1/2 & 1/2 and the heavy cream. Also, I did not have the garlic spread, so I mixed in 3 cloves of garlic to the green onions and chopped them up together. I will be making this again.

Sarah Jo

Sarah Jo

I happened to be out of green onion, I used one medium sized sliced sweet onion in it's place. I also increased the bell pepper to one whole large. Instead of heavy cream, I used equal amount fat free evaporated milk which gave the dish that same creamy feel but for less fat and I used whole wheat linguine. This was a very simple dish that my family enjoyed. I'm always looking for a way to use Johnny's Great Caesar Garlic Spread and Seasoning--this dish was perfect for it. Next time, I'm going to try this with BLSL chicken breasts. I bet it would be just as good.



To the basic recipe I added 1/8c dry sherry, 1/4c of thinly sliced celery, 1 T lemon juice, 1 T chicken bullion and Salt/Pepper. Omitted the almonds because I didn't have any on hand. Pretty good recipe, my husband had two servings.

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Amount Per Serving (6 total)

  • Calories
  • 515 cal
  • 26%
  • Fat
  • 30.3 g
  • 47%
  • Carbs
  • 37 g
  • 12%
  • Protein
  • 25.6 g
  • 51%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 676 mg
  • 27%

Based on a 2,000 calorie diet



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Turkey Tetrazzini a la Stouffers(R)


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