Turkey Tetrazzini

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“This is a great way to use up leftover turkey! I use freshly sauteed onion if I have fresh onions on hand, as well as fresh mushrooms in place of the canned ones (and because I LOVE mushrooms, I use two cans when I'm cooking for me!). I've also made this with 1/2 c of frozen green peas, but I was out of those (as well as fresh ingredients like onions and mushrooms!) and it was just as tasty without it. Garlic bread and a green salad round out this meal nicely.”

Ingredients Nutrition


  1. Cook spaghetti according to package directions, drain well and set aside.
  2. In a large bowl, whisk together the soup, milk, sour cream, onion, sherry, salt and pepper.
  3. Stir in the cheeses, reserving 1/4 c of the shredded cheddar cheese.
  4. Fold in the drained mushrooms and the turkey.
  5. Add the spaghetti, stirring lightly to coat the noodles.
  6. Turn out into a greased baking dish.
  7. Top with the reserved shredded cheese.
  8. Bake uncovered at 350 for 30 minutes.

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