Real Recipes From Real Home Cooks ®

turkey tetrazzini

(1 rating)
Recipe by
Rebecca Stosser
Pike, NY

This recipe has grown from the time my Mom gave it to me (I believe it was originally from Lipton or Campbell's.) I have tweaked it and also have the mushroom haters (daughter-in-law & one grandson) who I have to work around. It is a phenomenal way to use left over turkey and it freezes perfectly!!

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 1 Hr

Ingredients For turkey tetrazzini

  • 1 pkg
    lipton chicken & noodle soup mix
  • 1 1/2 c
    boiling chicken broth
  • 6 Tbsp
    butter or margarine
  • 1
    medium onion, finely chopped
  • 2 Tbsp
    jar garlic (more/less to your taste) or use fresh to your liking
  • 2 pkg
    6 oz portabella mushrooms cut up
  • 1/4 c
    flour
  • 1/2 tsp
    seasoned salt
  • 1/4 tsp
    pepper
  • 1 c
    light cream or milk
  • 1 can
    campbell's select gold label creamy portabella soup or reg. or celery or chicken
  • 1 pkg
    8oz=1/2 lb cooked pasta; i use angel hair but use what you want
  • 1 c
    diced turkey or chicken
  • 2 Tbsp
    parsley
  • 1 c
    panko bread crumbs
  • 1 1/2 c
    fresh grated parmigiano-reggiano cheese

How To Make turkey tetrazzini

  • 1
    STIR SOUP MIX INTO BOILING CHICKEN BROTH, COVER AND COOK 10MIN.
  • 2
    MEANWHILE IN A SAUCEPAN, MELT 4 TBS (1.4 CUP) BUTTER AND SAUTE ONION, GARLIC, AND MUSHROOMS. GRADUALLY ADD FOUR, SALT, AND PEPPER AND BLEND TO FORM A PASTE. POUR IN LIGHT CREAM, STIRRING CONSTANTLY UNTIL THICKENED. ADD COOKED CHICKEN SOUP, PORTABELLA SOUP, PASTA, TURKEY, AND PARSLEY. (YOU CAN ADD MORE BROTH OR SOUP IF TOO THICK) TURN INTO A GREASED 2-QUART CASSEROLE.
  • 3
    MELT REMAINING 2 TBS BUTTER AND TOSS WITH BREAD CRUMBS AND GRATED CHEESE. SPRINKLE OVER TOP OF CASSEROLE. BAKE IN A MODERATE OVEN, 350 DEGREE FOR 20 MIN. OR UNTIL TOPPING IS LIGHTLY BROWNED.
  • 4
    I DOUBLE THE RECIPE FOR FREEZING. ALSO FEEL FREE TO ADAPT AS YOU LIKE. THERE ARE SO MANY WAYS TO CHANGE IT UP TO YOUR LIKING!!
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