Turkey Tetrazzini

Turkey Tetrazzini is a leftover turkey recipe of spaghetti, turkey and mushrooms in a creamy sauce with zesty tomatoes for a flavor kick.

Turkey Tetrazzini

Break dry spaghetti in half to make stirring and serving easier.


  • 8 ounces dry spaghetti pasta, uncooked
  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup chopped yellow onion
  • 1 cup sliced fresh mushrooms
  • 2 cups chopped cooked turkey
  • 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup
  • 3/4 cup water
  • 3/4 cup shredded Cheddar cheese, divided


  1. Cook pasta according to package directions, omitting salt. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat.
  2. Add onion; cook for 3 minutes or until softened. Add mushrooms; cook for 5 minutes more or until mushrooms are tender and lightly browned.
  3. Add turkey, undrained tomatoes, soup, water and half of cheese to skillet; stir to combine. Stir in cooked pasta; heat until mixture is hot and pasta is coated. Top with remaining cheese.

Yield: 6 servings

Recipe and photo used with permission from: Conagra Brands, Inc.

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