Leftover Turkey Tetrazzini

    1 hour 5 minutes

    Tetrazzini is an American dish which is served over spaghetti or other thin pasta. It's a great use for leftover turkey or roast chicken.

    189 people made this

    Serves: 8 

    • 340g spaghetti
    • 1 1/2 teaspoons vegetable oil
    • 1/2 teaspoon salt
    • 1 1/2 tablespoons butter
    • 1/4 cup onion, diced
    • 1 clove garlic, minced
    • 1 (420g) tin condensed cream of mushroom soup
    • 1 cup (250ml) chicken stock
    • 1 teaspoon seasoning salt
    • 3 cups grated cheese
    • 4 cups cooked leftover turkey (or chicken), diced
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons diced red capsicum

    Preparation:25min  ›  Cook:40min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C.
    2. Heat a saucepan of water and add the oil and salt. Cook the spaghetti according to packet directions and drain.
    3. Melt butter in large saucepan over medium heat. Add onion and garlic and cook, stirring occasionally, for two minutes. Add soup, stock, seasoning salt and 1 1/2 cups of the grated cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and turkey or chicken. Mix well. Transfer to 2 litre baking dish and cover with foil.
    4. Bake for 30 minutes or until hot and bubbly.
    5. Remove foil. Sprinkle with remaining 1 1/2 cups cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and capsicum.

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    Reviews in English (152)


    An absolutely delicious way to use leftover turkey or chicken! I made the Slow Cooker Turkey Breast from this site (wonderful recipe!). After reading all of the reviews for this tetrazzini, this is what I did, and recommend: use any kind of pasta; increase butter amount to 3 tablespoons, increase onion to ½ cup, increase garlic to two cloves, use any comibination of cream soups--I used 1 can mushroom and 1 can chicken, add 1 soup can of milk, use any type of shredded cheese or shredded cheese blend. I actually put 2 cups of the cheese into the casserole. A deep-sided 13 X 9 baking dish worked perfectly (spray with non-stick coating first). Here is what I did for the topping: after baking the foil-covered dish for 30 minutes, I sprinkled the remaining 1 cup of cheese, a handful of grated Parmesan, and some crumbled buttery crackers over the top. The dish was returned to the oven uncovered for another 10 minutes. What a delight!  -  29 Apr 2007  (Review from Allrecipes USA and Canada)


    I'm glad I read the reviews first because I did take a few peoples advice before cooking.First off I changed the spagetti to 1 pkg egg noodles,3 Tbls. garlic, 2 Tbls.veg. oil,Monteray Jack instead of American cheese.(Where can you find shredded American cheese anyway?I couldn't).Then I added 1/2 pkg. of mushrooms to the garlic and onions sauteed and 1 1/2 cups of milk.The milk is the trick.It will keep it from drying out when reheating.Enjoy.  -  31 Jan 2002  (Review from Allrecipes USA and Canada)


    Dinner was super yummy. I exchanged the spaghetti with egg noodles and I sauteed onions, garlic, mushrooms, green pepper and pimentos (in a small amt of chicken broth) I cut out the butter and the oil. I also went from 3 cups of cheese down to one cup which was plenty. When I mixed the soup, broth etc-- I did add 1 cup of milk. We sprinkled the top lightly with parmesan cheese!! It was very creamy and delicious!! I will definitely make this again! Thanks so much for a great start!!  -  19 Feb 2003  (Review from Allrecipes USA and Canada)