Assemble this delicious casserole the night before, if desired, and chill. Let stand at room temperature 30 minutes before baking.

Maggie Ellwood, Grand Rapids, Michigan
Recipe by Southern Living April 2005


Recipe Summary test

10 mins
15 mins
25 mins
50 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions; drain and set aside.

  • Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and sauté 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat, and stir in turkey, mushrooms, and wine.

  • Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.

  • Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley. Sprinkle evenly over casserole.

  • Bake at 400° for 20 to 25 minutes or until bubbly and almonds are lightly toasted.

  • Smoked Turkey Tetrazzini with Artichokes and Red Bell Peppers: Prepare as directed, adding 1 (14-ounce) can artichoke hearts, drained and chopped, and 1 (7-ounce) jar roasted red bell peppers, drained and chopped, with turkey, mushrooms, and wine. Proceed as directed.

  • *1 (12-ounce) package regular fettuccine may be substituted.

  • Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.