Easy Leftover Turkey Tetrazzini Recipe (Lighter Version!)
This easy turkey tetrazzini recipe is a lighter, healthier twist on the classic casserole—made with tender turkey, pasta, veggies, and a creamy yogurt-based sauce. A great way to use up leftovers!
Servings: 8
Calories: 458kcal
Ingredients
- 1 lb spaghetti noodles
- 1 tbsp olive oil
- ⅔ cup yellow onion diced
- 8 oz fresh mushrooms sliced
- 1 ½ cups peas and carrots frozen
- 1 lb cooked turkey (shredded or diced)
- 1 cup plain low-fat yogurt (not Greek yogurt!)
- ½ cup milk
- 2 cups broth chicken or veggie
- 4 oz light cream cheese
- 1 ½ cups grated parmesan cheese, plus ½ cup for topping
- 1 tablespoon Italian seasoning
- salt and black pepper to taste
- bread crumbs (optional, for a crunchier topping)
- ¼ cup fresh parsley chopped, for garnish
Instructions
- Preheat oven to 380°F. Lightly grease a large casserole dish or Dutch oven.
- In a large pot of salted water, cook the 1 lb of spaghetti noodles just shy of al dente (check your package instructions to see how long this will take). Drain and set aside.
- While the noodles are cooking, make your turkey and veggie mixture. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté ⅔ cup of diced onions and 8 oz of sliced mushrooms until softened, about 5 minutes.
- Stir in 1 ½ cups of frozen peas and carrots, and 1 lb of the shredded or diced turkey. Cook for 3-4 minutes until warmed through.
- Add 1 cup plain yogurt, ½ cup milk, 2 cups chicken broth, and 4 oz light cream cheese. Stir gently until the cream cheese has fully melted and the cream sauce is smooth, about 2-3 minutes
- Add the cooked spaghetti and 1 ½ cups of Parmesan cheese to the pan. Stir to combine.
- Remove from oven. Sprinkle the top of the casserole with the remaining ½ cup parmesan (plus bread crumbs, if using), and return to the oven for another 15 minutes until golden and bubbling.
- Garnish the turkey casserole with fresh parsley and serve warm.
Notes
- Substitute the shredded or diced turkey for ground turkey or even chicken.
- This meal will keep in an airtight container in the refrigerator for about 3 days.
- To freeze, allow the casserole to cool completely, then store in an airtight container in the freezer for up to 3 months.
- Reheating leftovers: If frozen, allow to thaw overnight in the refrigerator. Reheat in a 380 degree oven, covered, for 40-45 minutes
Nutrition
Calories: 458kcal | Carbohydrates: 54g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 65mg | Sodium: 726mg | Potassium: 531mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3085IU | Vitamin C: 7mg | Calcium: 280mg | Iron: 2mg
