Turkey Tetrazzini

Although this dish is one of JoAnna's first culinary creations, she and her grandson still love the combination of turkey and the cheesy sauce.


2 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 500
Caloriesfromfat 16 %
Fat 8.8 g
Satfat 3.7 g
Monofat 1.6 g
Polyfat 1 g
Protein 25.7 g
Carbohydrate 77.7 g
Fiber 4.9 g
Cholesterol 31 mg
Iron 3.5 mg
Sodium 1077 mg
Calcium 349 mg


Cooking spray
1 1/2 cups diced deli, lower-salt turkey breast (about 1/2 pound)
1/2 cup chopped onion
1/4 cup water
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
2 cups hot cooked spaghetti (about 1/4 pound uncooked)
2 tablespoons chopped fresh parsley
1/8 teaspoon black pepper
1 (2-ounce) jar diced pimiento
Parsley sprigs (optional)


Heat a large nonstick skillet or saucepan coated with cooking spray over medium-high heat. Add turkey and onion; sauté 3 minutes or until onion is tender. Stir in water, soup, and cheese; reduce heat to low and cook 4 minutes or until cheese melts, stirring until mixture is smooth. Stir in pasta and next 3 ingredients; cook until thoroughly heated. Garnish with parsley sprigs, if desired.