This easy Turkey Tetrazzini is a creamy pasta bake that makes turkey leftovers feel special. It comes together quickly with cream of mushroom soup, pasta, and lots of cheesy goodness in every bite.
After a holiday, sometimes leftovers just need a little pizzazz! Turkey a la King is a favorite of mine, and now this easy, cheesy Turkey Tetrazzini is another great way to completely transform leftovers.
The recipe uses two cans of cream of mushroom soup as the shortcut ingredient, along with shredded cheese, to generously coat the pasta, turkey, and whatever mix-ins you choose (I used jarred pimentos, but it’s easily customizable). And if you don’t have turkey leftovers, cooked and chopped chicken works great.
I found the recipe in my grandma’s recipe book, typed out on her typewriter. It’s a classic comfort food casserole that the whole family will enjoy.
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Ingredients
This is what I used, but see the “Variations” section for ideas on how to use what’s in your pantry/fridge already.
How to Make Turkey Tetrazzini with Cream of Mushroom Soup
- Cook the spaghetti according to package directions. While it’s cooking, whisk together the cream of mushroom soup, milk, onion, and pimentos.
- Add the cooked and drained spaghetti and half the cheese to the mushroom soup mixture, and toss to coat.
- Transfer to a casserole dish and top with the remaining cheese.
- Bake for 30 minutes at 350°F.
Variations
- Use a different pasta shape, even a short pasta like macaroni, in place of the spaghetti.
- Cream of chicken or cream of celery soup can be swapped for the cream of mushroom soup.
- Don’t have pimentos? Try a diced bell pepper, a can of sliced mushrooms (drained), or a cup of frozen peas instead.
- I used shredded mozzarella, but you can substitute a different shredded cheese such as colby jack, cheddar, or pepper jack. You can also dial back the shredded cheese a bit and add some parmesan on top.
- No turkey? Two cups of chopped cooked chicken works as a substitute, or even canned tuna.
📖 Recipe
Easy Turkey Tetrazzini (with cream of mushroom soup)
Ingredients
- 8 oz spaghetti
- 2 (10.5 oz) cans cream of mushroom soup
- 1 cup milk
- ¼ cup finely chopped onion
- 4 oz diced and drained pimentos (see Notes below for substitutions)
- 2–3 cups cooked and chopped turkey
- 8 oz shredded cheese mozzarella, cheddar, American, colby jack, etc., whatever you like
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Instructions
- Preheat oven to 350°F.
- Cook 8 oz spaghetti according to package directions in lightly salted water. Drain.
- While the spaghetti is cooking, whisk the 2 (10.5 oz) cans cream of mushroom soup with 1 cup milk, ¼ cup finely chopped onion, and 4 oz diced and drained pimentos.
- Stir in the 2–3 cups cooked and chopped turkey, cooked spaghetti and half the 8 oz shredded cheese.
- Transfer to a 13×9-inch baking dish. Top with the remaining cheese.
- Bake for 30 minutes or until lightly browned and bubbly.
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