Easy Turkey Tetrazzini

266 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  ONE+ONE

“An easy, quick turkey dish that turns precooked turkey into a family favorite.”

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Adjust Servings

Original recipe yields 6 servings



  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
  2. Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
  3. Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

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Reviews (266)

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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.



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.



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!

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Amount Per Serving (6 total)

  • Calories
  • 411 cal
  • 21%
  • Fat
  • 20.1 g
  • 31%
  • Carbs
  • 33.5 g
  • 11%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 105 mg
  • 35%
  • Sodium
  • 1082 mg
  • 43%

Based on a 2,000 calorie diet



previous recipe:

Turkey Tetrazzini a la Stouffers(R)


next recipe:

Easy Mock Turkey Pot Pie