Cheesy Turkey Tetrazzini

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 245
  • Fat: 4.8g
  • Saturated fat: 1.6g
  • Protein: 21.1g
  • Carbohydrate: 30.7g
  • Cholesterol: 49mg
  • Iron: 2.2mg
  • Sodium: 494mg
  • Calories from fat: 17%
  • Fiber: 1.7g
  • Calcium: 49mg


  • 8 ounces uncooked spaghetti
  • 1 1/2 teaspoons olive oil
  • 1 green bell pepper, chopped
  • 1 1/2 cups presliced mushrooms, chopped
  • 1/2 cup finely chopped onion
  • 3 cups coarsely chopped oven-roasted turkey breast (about 14 ounces)
  • 1/4 cup chopped bottled roasted red bell peppers
  • 1 (10.75-ounce) can condensed Cheddar cheese soup, undiluted
  • 1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon black pepper
  • Cooking spray


  1. Preheat oven to 350°.
  2. Cook pasta according to package directions, omitting salt and fat. Drain.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, mushrooms, and onion. Sauté 5 minutes or until tender.
  4. Combine cooked pasta, green bell pepper mixture, turkey, and next 5 ingredients in a large bowl. Spoon mixture into an 11 x 7- inch baking dish coated with cooking spray.
  5. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 10 minutes.
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