Turkey Mushroom Casserole
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. —Peggy Kroupa, Leawood, Kansas
Ingredients
- 1 pound uncooked spaghetti
- 1/2 pound sliced fresh mushrooms
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1/2 teaspoon minced garlic
- 3 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 3 cups cubed cooked turkey
- 1 cup chicken broth
- 1/3 cup sherry or additional chicken broth
- 1 teaspoon Italian seasoning
- 3/4 teaspoon pepper
- 2 cups grated Parmesan cheese, divided
Reviews
There were so many good reviews, I was expecting to be wowed. Unfortunately, this casserole was okay, but nothing to write home about. Tasted very pedestrian. Very “left over casserole”.
This was great! I didn't have canned soup, so I made a white sauce after sauteing the mushrooms. My whole family loved it! Thanks for sharing!
What a tasty way to use leftover turkey! I didn't have sherry so I used chicken broth.
The serves 8 must be for half the recipe. It was really good but guess I will need to freeze the rest or something. I used Chicken instead of turkey and used one can of cream of chicken instead since that's what was in the cupboard. Also used more mushrooms. The seasoning was just right and didn't give the canned soup taste.
This was very tasty. My boyfriend said I could make it once a week. I only made half a recipe since I didn't know if I would like it. I wish I would have made the whole recipe. I used whole grain pasta and all chicken broth (no sherry). I also made homemade mushroom soup rather than canned. I love cheese; however, the parmesan cheese on top seemed to be too much and didn't cook in. I did add some whole wheat bread crumbs on top also.
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This is the best casserole. I put it in a crock pot instead of baking and took it to a gathering. Several people wanted the recipe. I added a teaspoon of celery seed and a can of cream of celery soup and an additional cup of broth. It really does need to baking/crock pot time for the flavors to blend. I'll be making this again.
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This has become one of our favorite recipes. My husband is a very picker eater, and hates to try new things. He loves this. I cut the recipe in half for one casserole. Very good, definiatly a keeper
Great for Thanksgiving turkey leftovers!