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Turkey Tetrazzini

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.

Cooking Light JANUARY 2002

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 500
  • Calories from fat: 16%
  • Fat: 8.8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 25.7g
  • Carbohydrate: 77.7g
  • Fiber: 4.9g
  • Cholesterol: 31mg
  • Iron: 3.5mg
  • Sodium: 1077mg
  • Calcium: 349mg

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Turkey Tetrazzini recipe