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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

Ingredients

  • 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

Directions

  • 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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Reviews

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Average Rating:
  • 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".