Easy Turkey Tetrazzini Recipe

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 love this recipe. Quick to make and taste great. I use my Instant Pot. I do not include the mushrooms because my family does not like them. I dump the water, I added 1/4 extra water because it was dry a couple of times I made it. Dump in the soup and butter and mix well, saute mode on the Instant Pot helps warm the soup so it mixes in well. I strip the salt because the turkey had enough salt. Made this once with smoked turkey - it was really good. Pressure cook on high for 3 min (based on 10 min on the egg noodle packages if using a pot of water). Let natural pressure release for 5 min. Mix in about 1/2 parmesan cheese and sour cream. Top with 1/2 cup of parmesan then I use the crisper top for the Instant Pot to bake at 375 for 10 to 15 min. One pot to clean. Supper quick meal.

Good and simple! A tad dry for us, I ended up pouring a little light cream over halfway through baking. Next time I’d add 1/2 c milk to mixture beforehand. We used shredded turkey and fresh mushrooms, both which I seared for flavor. We seasoned with thyme, parsley, celery seed, white pepper, and onion flakes then topped with buttery panko and parm for crunchy topping. Base recipe is good, but make it your own!

I adjusted the recipe to help with the dryness and bland flavor other reviewers mentioned. I reduced the noodles to 6 oz and added 1/2 soup can of milk. I also added 1/2 large onion, chopped and approx 1/2 T. jarred minced garlic to 4 oz fresh sliced mushrooms (instead of canned) which I sautéed with 1 T. butter and 1 T. olive oil and a little salt and pepper. I omitted the additional salt and pepper and combined all ingredients before putting in the baking dish. I baked covered for 25 min and uncovered for an additional 10 min to avoid crispy noodles. My husband loved the result - score!! ** Update 11/30/23 - This is NOT the original recipe I have made for 3 years! Originally it WAS EASY Turkey Tetrazzini. The All Recipes team should have given it a new name; I’m so glad I put it on an app to use my adjustments and figure out the nutritional information. This is really disappointing.

This IS incredibly easy for a tetrazzini dish- I had it prepared in no time. I eliminated the mushrooms because of personal taste. Because tetrazzini is one of our favorite dishes, it is not fair to compare this side-by-side with a more complex recipe; therefore, I can say only that I found this to have too little sauce for the noodles. By the time they are baked, you have a very heavy noodle dish that has little taste. You also have the possibility that your noodles, will dry up. I have found this to be true more than once. I recommend doubling the sauce component or significantly cutting back on the noodles and baking it in a smaller casserole dish. This is a 3-star as written, and a 4-star once you adjust the ingredients for dryness. I only leave it at 4 because there is very little taste to this and it could benefit from more spicing.

Turkey tetrazzini is a great way to use up Thanksgiving leftovers. I took off a star because this recipe took quite a few changes though. A recipe should work on its own without needing changes. Some of these were necessary, some not, and I didn't want to go to the store to get anything. I swapped cream of celery for cream of mushroom soup, because I used up my mushrooms in Thanksgiving's green bean casserole. It would have been better with the mushrooms though. I also sautéed half an onion, a couple os stalks of celery, and some minced garlic to add more flavor. I knew the recipe as is would turn out dry, so I added an can size amount of broth that I had made from the turkey. Whenever I make noodle casseroles, I don't like mushy bland noodles, so I only cooked them to a bit firmer than al-dente and let them soak up juices in the oven. I had bowtie pasta on hand, but just about any noodle or pasta will work. To use up leftover veggies, I added about a cup each of peas and shredded carrots. We like cheese, so I added all of the parmesan directly into the casserole. After the initial 30 minutes of baking, I topped with shredded mozzarella and bread crumbs and baked another 10 minutes. Great way to use leftovers and clean out the fridge!

Halved the recipe as there are only 2 of us :) Followed most of the recipe except added some parboiled broccoli and cauliflower florets to take advantage of the creamy sauce and add some veg. Topped the casserole with buttered panko and parmesean. This is the BOMB!!

Excellent foundation to personalize. Thanks to many excellent suggestions to take it to the next level. I prepared my sauce first and let it simmer to build the flavours while I did the pasta. Sauteed the mushrooms, onions and then the garlic. Added one can of cream of chicken and one cream of celery and some globs of sour cream. A bit of milk to thin it out just a bit and 2 TBSP sherry. Salt and pepper and 1 heaping teaspoon of poultry seasoning. Added in my 2 cups of chopped turkey and let it simmer while I did the pasta. After dumping the sauce on the pasta I sprinkled panko on top, finely shredded Parmesan and bit of Asiago. Baked at 350º for 30 minutes. Mmmmmm!!!

I have made this as written but the family found it a little dry. I felt it would benefit from more sauce, while at the same time, I did not want to significantly increase the condensed soup. We also prefer a crunchier topping. So, we add the chopped and sauteed onion, garlic, celery too, a healthy splash of milk (or cream, yum!), some peas, a little extra salt, plenty more pepper, and finally, add Panko tossed with melted butter to the topping. These small changes make the perfect Tetrazzini for us. :) Thank you very much for a great start at an excellent and easy Turkey Tetrazzini!!

I made this recipe and without checking to make sure I had the ingredients, oops, no sour cream, Or my pantry staple, Cream of Celery soup! Okay, substitution time! So for the Cream of Celery Soup, Add to the Mushroom flavor by using Cream of Mushroom with Garlic worked great. And as a substitution for the Sour Cream, I really had to think about this one. No Yogurt available without fruit at least, so I decided to use 8oz Cream Cheese. It has the nice tang similar to Sour Cream so I cut it up small, added it in the other hot ingredients and added enough Whole Milk to get to the desired consistency, apx. 1/2 Cup, and mix it all in. IT Tastes Fantastic! I also added a can of drained Peas. This recipe gave me other ideas like instead of using the Noodles, add it to a layer of hot but not fully baked Tater Tots. I’m sure the original recipe is delicious but if you are in a bind, like me, give it a try, who knows, you may have a Double Header!

I've made this dish before, but this recipe was the best! I added about 1/4 diced onion & 1/2 tsp of garlic to the sauteed mushrooms, and also mixed in a little shredded mozzarella as well as on top with parsley, before putting in the oven. So good!! This is a keeper!

I did it with chicken and cream of chicken soup

Totally worth the hype.

Easy, quick. Tasted good. The only change I made was I tossed the linguine with the sauce then dumped into the baking dish. Sauce was quickly absorbed by that much pasta, so add milk or white wine or dry vermouth to make it creamier.

My family enjoyed this recipe, made as written, without the wine. We used 1/2 the red pepper flakes, since I don’t care for spicy/hot foods. This was the first holiday I made a turkey, so it’s unlikely I’ll be making another anytime soon, but I might be inclined to make this recipe again with chicken and reduce the linguine to 8 oz.

The ONLY reason rated this 4 vs 5 is it was a slight bit dry. I used 12 oz rotini vs the pasta in the recipe. If I had used less rotini that might have solved the dryness issue. I will likely make it again and use double the crushed pepper for the slightest hint of heat; as I couldn't taste the red pepper at all. I made sure to cover the dish with tin foil while it cooled...again for the purpose of trying to prevent dryness.

Delicious! I didn’t have linguine so made with fettuccine. A little extra red pepper flakes and Greek yogurt instead of sour cream. Excellent!!

I loved this and my husband, who normally doesn’t like these things loved it. I did make an addition to it and topped it with French fried onions. Definitely and upgrade!

This recipe was okay but I think I’ll return to my old stand by Joy of Cooking and season it up. Too much pasta by far. Add ons of Italian seasoning and red pepper a maybe Brighten the flavor. I won’t use this recipe again.

No almonds, so I used French fried onions instead. No cream of mushroom soup, so I used cream of chicken instead.