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Turkey Spaghetti Casserole

My mom made this creamy comforting dish when I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple, yet tasty, filling dish. —Casandra Hetrick, Lindsey, Ohio
  • Total Time
    Prep: 30 min. Bake: 1-1/4 hours
  • Makes
    6 servings


  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/3 cup sliced fresh mushrooms
  • 1 tablespoon butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2-1/2 cups cubed cooked turkey breast
  • 6 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
  • 1/2 teaspoon paprika


  • In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
  • In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
  • Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 284 calories, 6g fat (3g saturated fat), 62mg cholesterol, 702mg sodium, 30g carbohydrate (4g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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  • Tom Slaughter
    Dec 7, 2020

    Very poor instructions, I wouldn’t recommend this to anyone.

  • virtualameda
    Nov 30, 2020

    This turned out really well. We had enough leftover turkey (on Sunday night) to do this. We had made stock from the carcass the night before so had the vegetables from that, plus all those great bits peeled off the bones from that! We had a package of year-old penne pasta so used that; worked fine. No mushrooms, no celery, but had a zucchini to throw in. Added some breadcrumbs on top along with the cheese and paprika. The moral is: this is a very forgiving recipe! Use it as the guide to quantities of whatever you've got and it should come out fine. We'll eat the other half tomorrow, confident that 5 days after Thanksgiving it's still safe since we ovened it for over an hour tonight. In other words

  • Patty
    Nov 13, 2020

    With that much liquid I would think you should NOT cook the spaghetti.. probably why AUgirl2 found it bland. Going to try this over the weekend.. using fresh mushrooms/veggies and adding fresh green beans.

  • AUgirl2
    Jan 13, 2019

    I had all the ingredients for doing the "chicken" version of this on hand so I thought I'd try it - kind of a cross between pot pie and spaghetti, right? What could go wrong? Good question! I triple read the recipe, I read all the reviews, made a few notes. I added a few sliced fresh green beans for color (blanched them in the same water as I parboiled the pasta in.) Then sauteed them with the mushrooms and other veggies. Mixed it all together and found it kind of bland, so I added a 1/4 c. of sour cream and 2 Tbls. mayo and some extra red pepper. Better. Figured it would meld together with that long cooking time. Results: It wasn't "bad" but it wasn't good. No one ate seconds. No one wanted it for lunch the next day. Ended up ditching almost half so I was really bummed. That rarely happens at our house. I would suggest you make a Half Batch if you want to try it. That will give you at least four large servings.

  • jplz310
    Oct 21, 2016

    Are you supposed to cook the spaghetti? Someone said they did, but directions doesnt specify.

  • jmkasprak
    Jan 8, 2011

    I was concerned that this recipe might be a bit boring, but we were pleasantly surprised when we dug into this comforting casserole.

  • haefner919
    Mar 14, 2010

    LOVED IT!!!

  • HensNest
    May 13, 2009

    Pretty good casserole! I poached 3 chicken breasts in water with 2 bullion cubes. Removed & chopped the chicken and then dropped the spaghetti into still boiling broth for about 5 minutes, drained (reserving 2 1/2 c liquid). dumped the mushroom soup into broth, layered chicken, noodles & sauteed veggies (added 2 cloves garlic while sauteing) dumped broth mixture on. Covered & baked at 350 for about 30 minutes put provolone slices on top and broiled a few minutes to brown. It was delicious! I was worried it would be soupy but the noodles finished cooking and soaked up the broth. Great recipe I'll try again, next time with some broccoli!

  • Cakewalk63
    Jan 1, 2009

    This recipe was a hit at my house. I made a huge dish and they cleaned it up. The only change I made was sauting fresh mushrooms with the onions carrots and celery.cakewalk63

  • sfreeman68
    Sep 12, 2008

    This makes a DELICIOUS dish. I added more carrots and celery and chopped a can of mushroom pieces/stems and sauted all in olive oil. I cubed 3 baked chicken breasts and used whole wheat spaghetti.  This recipe is a "keeper".