The recipe is excellent for using up leftover turkey. This will be consumed even by people who claim they dislike turkey. Prepared ahead of time and frozen, heat covered dish for 1 1/2 hours at 350 degrees F (175 degrees C).
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 (8 ounce) packages angel hair pasta
- ¼ cup butter
- ⅔ cup sliced onion
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- ½ teaspoon poultry seasoning
- ¼ teaspoon ground mustard
- 1 cup shredded sharp Cheddar cheese, divided
- 2 tablespoons chopped pimento peppers (Optional)
- 1 (4.5 ounce) can sliced mushrooms
- 1 pound cooked turkey, sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 4 minutes, or until almost tender. Drain.
- Melt the butter in a saucepan over medium heat. Add the onion; cook and stir until tender. Stir in the flour until blended, then gradually stir in the milk so that no lumps form. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat, stirring constantly until the mixture thickens. Remove from the heat and add 2/3 cup cheese and pimento, stirring until cheese melts. Add undrained mushrooms to cheese sauce.
- Place a layer of pasta in the bottom of a 9×13 inch baking dish. Cover with a layer of turkey, and then a layer of cheese sauce. Repeat the layers. Sprinkle remaining 1/3 cup cheese over top.
- Bake for about 25 minutes in the preheated oven, until sauce is bubbly and cheese on top is toasted.
Nutrition Facts
| Calories | 604 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 4 g |
| Protein | 39 g |
| Saturated Fat | 13 g |
| Sodium | 914 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
An old family favorite. Use half the pasta, more sauce, a high-quality poultry seasoning, and add 1 t curry powder. Run a small bead of cream around the perimeter (between the casserole and baking dish) to keep it from drying out. Great with fried apples.
Way too many noodles for the amount of sauce. Bland. No one was that excited about the recipe. Now we have almost a full 9″x13″ pan full of Turkey Tetrazzini that no one wants to eat.
I made a few changes to the recipe to suit my and my family’s tastes better. I used penne pasta instead because I don’t care for angel hair (also used dream fields to cut down on the carbs). Instead of mushrooms and pimento peppers I used corn and sugar snap peas. I took everyone else’s advice and only used one box of pasta. Lastly I used a bit more cheese on top because who doesn’t love extra cheese? It turned out fantastic! I will definitely make this again.
Not sure how this got so many stars when all the reviews say it was dry! It was DRY! It needs more sauce than the recipe indicates. Think a smaller pasta and smaller turkey pieces would make serving easier.
I did the sauce in a large skillet while the pasta was cooking. I added the cheese last to melt into the sauce and served it over the cooked pasta. Cuts out the oven step and you have dinner in about 30 minutes. Very good.
This was very tasty! I listened to the other reviewers and only used one box of pasta, and even that was too much! The only other change I made was using fresh mushrooms. I just threw them in with the onions. Oh, and I sprinkled some bread crumbs on top. Yummmm!
I went ahead and doubled the sauce, I added some parmesan cheese, about 3/4 cup to it. I am all about easy so I stirred the turkey into the thickened sauce and then added it to the pasta altogether in a big bowl instead of layering it. I did not use all of the 16 ounces of prepared angel hair pasta. Before baking I sprinkled Italian herb bread crumbs on top with another cup of sharp cheddar cheese. It says to bake it at 400 but I would probably lower it to at least 375 the next time. It was a hit with my family and not dry at all.
I used penne pasta and not nearly the amount in this recipe. I added celery with the onion and sautéed. Skipped pimentos and mushrooms, and opted for green peas. I also chopped the turkey vs sliced. I did not layer and instead It turned out like a turkey pot pie. Yummy!
Wasn’t sure how well this would go over tonight but obviously the family loved it but there was just a scoop left ??
Earla hit a beautiful recipe here. This has become a favourite in our household! There’s been times we’ve got a turkey just for this meal – never mind leftovers!
I made it with half and half instead of milk and then added 4oz cream cheese and a little grated Parmesan cheese. (Didn’t have pimentos or mushrooms so I used a diced jalapeño pepper) Turned out great!
great recipe. I did add 1 cup more milk, about 1/4 cup brandy and extra spices-paprika, basil and garlic.
definintely a winner at our house. May have to double the receipe
I made this for dinner last night. The only problem is the pasta soaked all the sauce up, and made it dry. I will try again with half the pasta and maybe make more cheese sauce. Otherwise it was very good and even my picky grown daughter liked it. she’s 27.
I love this recipe. I add frozen green peas on top of the turkey layer, and I like to make more of the “sauce” if I can—with extra shredded cheese on top. I always have leftover pasta, so you could probably use 3/4 of a 16-ounce box.
Good, but need to double the sauce. Even after cutting the pasta in half. Great taste though.
I took the advice of a couple cooks and doubled the sauce. I like it a little saucier, so I will double the sauce and cut down the pasta by 20% for that recipe. Loved it.
Used fresh portabellas and cooked them with the onions in the butter instead of the canned mushrooms. Also, to make it gluten free I just used gluten free spaghetti noodles and gluten free flour.
Delish! Used this as a guideline….Because I didn’t have all the ingredients, but followed some of what the reviews suggested. I will definitely make this again!
Delicious! Just add a side salad for a great meal.
Was very good, used fresh mushrooms chopped a 1/2 cup of chicken broth instead of canned, and fine chopped some broccoli to add to the sauce for color. Next time will make more sauce and there will be a next time. Great company recipe with a Caesar salad and garlic toast. Thanx for the recipe.