Turkey Tetrazzini

Quick look

  • prep 15 min    cook 40 min
  • serves 4

This dish was first made in a restaurant, using chicken, and was named for an opera star of the 1890s, Luisa Tetrazzini. Over the years, countless cooks have made the dish at home, resulting in numerous delicious variations like this turkey version.


  • 6 oz. spaghetti
  • 1 can (12 oz.) evaporated skimmed milk
  • 1/2 cup low-fat (1% milkfat) milk
  • 2 tbsp. all-purpose flour
  • 1 tsp. low-sodium Worcestershire sauce
  • 1/4 tsp. each salt and white or black pepper
  • 1/2 cup shredded cheddar cheese (2 oz.)
  • 2 cups chopped cooked turkey breast or chicken breast
  • 1 jar (2 1/2 oz.) sliced mushrooms, drained
  • 2 tbsp. chopped drained canned pimientos (optional)
  • 1/3 cup fresh bread crumbs
  • 1/4 cup grated Parmesan cheese

    How to make it  50 minutes

  • 1

    Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm.

  • 2

    Meanwhile, in a medium saucepan, whisk together evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce, salt and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the cheddar cheese until melted. Stir in turkey, mushrooms and pimientos (if using).

  • 3

    Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread-crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.

Nutritional Information(per serving)

  • Calories: 458
  • Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 84mg
  • Sodium: 569mg
  • Carbs: 51g
  • Protein: 41g
  • Fiber: 2g

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