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Freezer Friendly Turkey Tetrazzini

Turkey Tetrazzini from Gooseberry Patch's Best Ever Casseroles
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 8 servings
Author: Cris


  • 8 oz pkg thin spaghetti
  • 2 cubes of chicken bouillon
  • 2-3 T dried minced onion
  • 2 cans 10 3/4 oz each cream of mushroom soup
  • 8 oz container of sour cream
  • 1/2 c milk
  • salt and pepper to taste
  • 2 c turkey cooked and cubed
  • 8 oz can of sliced mushrooms drained
  • 8 oz pkg shredded cheddar cheese


  • Preheat your oven to 350.
  • If you do not have leftover turkey, cut up turkey cutlets and cook in a skillet with a little extra virgin olive oil and seasoned salt.
  • Boil enough water to cook your pasta with your chicken bouillon and minced onion added.
  • Add pasta and cook according to package.
  • Run a knife through your cooked turkey cutting it into cubes.
  • Drain pasta and add two cans of cream of mushroom soup.
  • Add your sour cream, milk, mushrooms, salt, pepper and turkey.
  • Stir everything together until well coated.
  • Place in a greased 9x13 baking dish and sprinkle cheese on top (or in two 9 x9 pans-- one for dinner and one to freeze for later).
  • Bake for 30-40 minutes, until the cheese is hot and bubbly.