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Thanksgiving is almost around the corner.
Time to start thinking what to do with the Thanksgiving dinner leftovers.
You might finish the whole turkey on Thanksgiving, but if you’re lucky enough to have some left over, this is a delicious way to use it – maybe for Friday-night supper.
Turkey Tetrazzini Pasta Casserole
This Turkey Tetrazzini casserole recipe comes from a 1966 Jack and Jill childrens magazine.
The recipe mentions that Luisa Tetrazzini was one of the world’s greatest opera singers. The story goes that a famous chef admired her singing so much that he created Chicken Tetrazzini in her honor.
Since this is a recipe to use up those Thanksgiving meal leftovers, we’re using turkey instead of chicken.
- 2 tablespoons butter or margarine
- 3 tablespoons chopped onions
- 1/3 cup sliced mushrooms
- 1 1/2 cup diced leftover turkey
- 1 1/2 cup turkey gravy
- 2 cups cooked thin spaghetti
- 1 cup shredded cheese
- Melt butter in saucepan, and cook onions and mushrooms over low heat until tender.
- Add turkey, spaghetti, and gravy. If gravy seems thick, thin it with a little milk.
- Heat mixture till it starts boiling, stirring frequently.
- Put mixture into a 9 x 13 inch baking dish and top with the shredded cheese.
- Place under broiler until cheese is melted.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 137 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 33mg Sodium: 266mg Carbohydrates: 9g Fiber: 1g Sugar: 0g Protein: 9g