Turkey Tetrazzini II

UPDATED: I made this again last night with the following additions & it was even better! I added some chopped celery to the onion & garlic and sauteed in olive oil until tender. Then added 1/4 c. sliced mushrooms & sauteed a little longer. Set aside the sauteed vegetables and make a roux in a separate saucepan with the flour & olive oil, and then add sherry wine (1/4 cup) to the broth and then milk (cook about 5 mins, continually stirring). Follow the rest of my review below & you'll love it! When I reached the right consistency, I added frozen peas, chopped turkey, and freshly grated parmesan and asiago cheeses (or romano is good too). I like linguine instead of spaghetti. Add pepper and salt to taste. Top with seasoned bread crumbs with melted butter on top and bake about 1/2 hour til bubbly. Quite yummy!

I recently made this recipe with left-over turkey. I cut the recipe in half and added about 1 teaspoon of minced garlic to the butter and also some black pepper. Another small change that I made was to put Italian seasoned bread crumbs on the top and to bake for only 40 minutes. I was very pleased with this recipe and will serve it again!

This recipe is fabulous! The only changes I made were halving the recipe for my husband & 2 toddlers, and it made enough for 2 meals. I also added about 1/2 t. garlic powder, a dash of pepper, and about 4 T. of sour cream. I also cut the cooking time down to 40 minutes, and probably will cut it down even to 30 minutes so it's a bit more soupy. This is a really delicious recpe, thank you so much!! I will definitely make this recipe again & again. My 2 year old daughter had two HUGE helpings of this.

My family LOVED this one! I did what others suggested and added a few things: first I saute'd some onions in olive oil, then added some minced garlic, added the turkey to heat it through, added another tablespoon of olive oil with the flour and let it all cook until the flour smelled nutty, then I added some homemade turkey stock instead of the chicken broth, then the milk, and the rest of the recipe. The only other thing I did different was that I added the butter in cubes all over the top of the dish, then added the cheese on top and baked it for only 20 minutes when the cheese was browned. It was so rich and creamy!! Even my girlfriend who hates turkey leftovers had seconds! Highly recommended.

This is similar to my recipe so I thought I'd chime in with some help. I cut the butter to 4 T, add 1/3 cup flour mix. add 2 cups chicken broth, whisking constantly. add 1 1/2 cup lt cream or milk. whisk until thickened. add a dash of cooking sherry and then add 1 cup shredded white cheese (parm, mozz etc). Mix in 4 cups cooked turkey. toss with pasta, sauted mushrooms (or cooked peas) and also toss in a 1/2 small jar of pimentos and 1/4 cup chopped fresh parsely for color. put in 9x13 bake 25-35 at 400.

It came out perfect. I first read some of the reviews and followed some of the steps that the previous cooks took. I sauteed minced garlic and onions in olive oil, then added the butter, flour, broth and milk. I also opened a small bag of SWEET peas and used whole grain pasta. It was delicious!

This was very good. I only baked for 40 minutes and that was plenty. Also, I added a thin layer of bread crumbs on top. My family all rated this a 5 star!!

This is a good comfort food...super easy to put together. Just what I needed to use up my turkey leftovers, but it made a LOT. I'd advise baking it in a 9x13 baking dish or dividing it between two smaller dishes and freezing one for later. Thanks, Ann!

Very good, but quite heavy on the Parmesan. I didn't use the remaining 1/3 on the top, but substituted mozza instead. Next time, I'll cut the total amount of Parmesan back to about 1/2 cup. Like others have suggested, I added in about 3 tbsp cooked chopped onion, 1 tsp Italian seasoning, and sprinkled bread crumbs over the top before putting it in the oven at 375 for 50 mins. In the last two mins., I turned the oven up to broil, to brown the bread crumbs. Make sure the milk/stock/butter liquid is mixed in well with the spaghetti, otherwise some of the spaghetti will be crispy at the bottom. Same thing for any exposed spaghetti at the top of the casserole.

Liked it but didn't love it. I was thrilled to have a new way to use my leftover Thanksgiving turkey other than soup or sandwiches. I made some adjustments after reading some of the other reviews but I still found it a tad on the bland side. I used large elbow macaroni because I think it holds cream sauce better. Since I'm still traumatized from washing so many dishes on Tday I made the sauce in the same pot that I had used for the pasta which worked well because there's a lot of sauce and it made it easy to mix everything all together. I used unsalted butter because I thought the chicken broth would have enough salt but now I'm thinking I should have used regular butter. I subsituted one cup of half and half for the milk (and used a cup of reg. milk). I sauteed 1 sm onion and 3 cloves of garlic in EVOO in a separate pan, then I found a small can of mushrooms so I threw that in too (sure wish I had more, they're a nice touch. When I tasted the sauce it was bland so I added pepper and seasoning salt. Kept testing it and kept adding more salt; then added all of my sauteed ingredients to the sauce with the turkey & pasta. For topping I mixed parm cheese, seasoned bread crumbs and melted butter. Cooked at 400 for 20 min like someone else suggested. It's pretty good. I'll have to experiment with it again. I love the idea of using up the turkey so I feel pretty satisfied. I'm hoping tomorrow it will taste even better once the pasta absorbs more of the flavor.

This recipe is a definite keeper, with some modifications. After reading some of the other reviews I incorporated their suggestions. I sauteed onion, celery, mushrooms & garlic in a little olive oil. Then I added the chopped leftover turkey and added some salt & pepper. Meanwhile I boiled about 400gms linguine and drained. In a separate saucepan I melted the butter and added half tsp of mustard powder and hot cayenne pepper along with 1/2 cup flour. Cook this for a minute or two to get rid of the raw taste. Add the chicken broth and milk, stirring constantly. When thick add the parmesan cheese and stir until melted. Now mix everything together and put into greased 8 X 11 baking dish. Mix panko breadcrumbs, garlic powder, paprika, basil, thyme together with melted butter. Sprinkle on top. Bake for 40 - 50 mins in 375F oven.

This was ok. It wasn't bad, just blah. I would recommend only using the white meat for this because if you use dark meat it gives it a strange flavor. It's in need of some veggies or bacon or something.

As written, this recipe was a good base/starter. I strarted with 1/2 cup of butter, and added 1 small chopped onion, 8 oz chopped fresh mushrooms, and 3/4 cup chopped celery. Saute until soft. Then, I added salt, pepper and herbs to taste. Then the flour, milk, and broth, and cheese...then turkey & spaghetti. Just before baking, I added about 3/4 cup frozen peas. I topped with a mixture of buttery crackers and the cheese, and baked just until bubbly, to avoid drying. With these additions, the dish was a hit, and my 6 year old asked for seconds.

I made this recipe exactly as written, using our leftover turkey meat, and it was delicious...Even my two picky eaters had seconds. Thanks for a great recipe!

This was really tasty with the changes I made. I halved the recipe for 4 of us and there was plenty. I used 1/2 of a large onion,chopped, about 6 large baby Bella mushrooms, 2 large cloves of garlic and some leftover yellow pepper from Thanksgiving. I sautéed all of that with 1/4 cup of butter until the onion was almost caramelized, then added a little more butter and stirred in the flour. Followed the recipe from there. So good....

Great use of leftovers! Easy to make and this recipe fills a 9x13 pan so be ready. You control the creaminess of the sauce by cooking longer or less for thicker or thinner sauce. Easy to tweak to your taste, second time around I added ground mustard, asiago cheese, white pepper and bread crumb topping. Thanks for this great recipe!

Very tasty served with hot crusty bread. I cut down the flour/chix broth/milk in half and used shredded parmesean/reggiano cheese. Also added a cup or so of peas. My husband loved it and it will definately be made again!!

We loved this. I added peas for color, but otherwise followed the recipe exactly as written. This was a great way to use up some of my leftover turkey without it seeming like "leftovers for dinner." I will definitely make this again!

Very good- I only made 1/2 recipe- will make again only next time will break the noddles before boiling. just easier to serve that way

What a great recipe! I used penne pasta and sauteed onion, six cloves of garlic, two chopped celery stalks, and red bell pepper in part butter and part EVOO. I also added marjoram, oregano, parsley, thyme, black and pepper to the roux. Sliced mushrooms were added along with fresh steamed. broccoli

I was looking for a way to use up some ground turkey and tried this. I made 1/2 the recipe and it made 4 very generous servings. My husband is not very fond of ground turkey and he went back for seconds and is taking some to work with him in the morning so I'm very pleased with how this turned out! The only thing I did different other than using ground is I added some fresh basil, parsley and about 1 C. of frozen brocolli, and did not have enough parm. cheese so also added some shredded colby. This is a good recipe to use up different veggies you have on hand.

I may be the only reviewer here to follow the recipe without modification and I am sorry I did. This recipe is bland and will require a lot of changes in order for me to consider it again.

I sauteed 1 onion, 4 cloves garlic, and 2 celery stalks in olive oil. I added 8 oz. of sliced mushrooms. I cooked elbows. I topped with butter/breadcrumb combo. This made a lot! I had enough to divide it in three dishes. **The 2nd time I made this, I used ground chicken. It was also good, but not quite as tasty as the shredded turkey breast.

Love this recipe! Easy and came out awesome! And, no canned soup needed! I made a few modifications...I sauteed chopped celery, onion and sliced mushrooms. I also added a little tabasco to the sauce. I didn't think bread crumbs were necessary-the parm makes a delish crusty top. This is a keeper!

This was very delicious! Classic tetrazini! I added a few seasonings like garlic salt, onion powder and black pepper. Very yummy, comfort food! Great way to use up leftover turkey.

Mheh. Even after browning onions and garlic in the butter and adding spices to "bam it up a notch", it still tasted pretty bland. The kids liked it, but the hubby wasn't impressed.

This is a tasty recipe. I halved the recipe since there are only 2 of us and tweaked as follows: 1) sauteed 2 stalks of celery and 1 clove of garlic in butter for 5 minutes (wanted the celery to stay somewhat crisp). 2) added 1/2 package of frozen peas and carrots (cooked) 3) sauteed approx 1/2 cup of mushrooms in butter for 3 minutes 4) added all vegetables to spaghetti and tossed to mix before adding sauce then mixed again before putting in baking dish. Covered with the shredded parmesan and also bread crumbs; baked for 40 minutes and then broiled for an additional 4 minutes to crisp the topping. This recipe would also be good with chicken or tuna. Will definitely make again.

I sauteed finely chopped celery and minced garlic into the butter and added a couple handfuls of frozen peas to the mixture. This made a lot, so I put it in my extra deep 9x13 pan.

I'm not sure why this received so many stars--- its not a good recipe if you have to add a ton of extra things to make it taste good!! It was a great "starter" recipe for turkey tetrazzini, but definitely needed some additions. As given here, the recipe is quite bland!!

You need to cut back on the quantity so it will fit in the dish. I modified as others did and added breadcrumb topping. I added mushroom soup and used ground turkey with garlic, onion and pepper. My husband loved the "crusty topping!" and gave it a "thumbs up." Will make again in smaller quantity.

Quick and filling weeknight dinner. The recipe is very customizable; add veggies or don't, it's still good either way. A great way to use up what you have on hand or leftover poultry and veggies before they go bad. What a money/time saver! This one is a keeper.

I made this for my husband at his request for his birthday dinner. He absolutely loved it and said it was the best ever! No veggies....just how he likes it. Made the recipe as is... It is keep in my husbands book!

I made this tonight with our fried turkey. It was really great. I have always hated turkey leftovers until tonight!!! I made mine almost the same as others but for only 4 people. I sautéed garlic, 1/4 minced onion with EVOO. I then threw in fresh mushrooms. I sautéed together while the spaghetti boiled for 6 minutes. After the veggies were done, I put them on warm while the spaghetti drained. I made a roux (1/4 tbls flour into melted buteter,1/4 tbls of butter. Stir until creamy. Mix in 3/4 milk, 1/4 cream slowly while stirring. Add 1/2 c. mozzarella Cheese and 1/4 Parm. stirring slowly. When it's creamy & melted, fold in onion, mushrooms into cheese. Next, add spaghetti. Put greased 9x9 pan. Add 1/2 sleeve of ritz crackers in melted butter on top mixture. Add French's fried onions to the top. Cook in a preheated oven at 360 for 30 minutes.

I would give 3.5 stars as written. Good basic recipe but rather bland without modifications. Really does need the onion and garlic that others suggest. Very nicely creamy and a good sauce to "solids" ratio. I made a few weeks ago as written and then broke out again for the rest of the frozen turkey. Added one large onion (sauteed), a good spoonfull of smashed garlic from Trader Joes, a can of mushrooms (traditionally tetrazzini has mushrooms), also about 1.5 cups of diced celery (because I needed to use it up). With these additions and a topping of crushed round crackers mixed with more parm, it was absolutely delicious. I know many folks have issues with celery...I dont think it really added alot to my bake, but we like celery and it was a tasty way to use up the rest of a head that was on the cusp of hitting the composter. The sauce is great...just needed to tweak the other ingredients for flavor.

Really great. I pulled it out of the oven at 35 minutes and it was completely warmed through. I'll make this recipe a regular part of my holiday cooking.

Great way to use my leftover turkey... I added a dash of garlic powder and paprika, salt and pepper to my sauce along with a 3/4 cup of frozen peas... :)

I followed the recipe exactly and it had NO flavor. It was bland and needed lots of spice, veggies, or something. I noticed on the other reviews that some people add garlic or onions. Maybe that would salvage this dish, but I doubt it.

If you are making this, be sure to turn the butter and flour mixture into a roux before adding the broth and milk. Simply whisk them togther over low heat after the butter melts for 2 minutes until you can smell a nutty scent, then slowly whisk in the liquids a little at a time. This was great with whole wheat spaghetti. I added quartered mushrooms that were sauteed with onions and red bell peppers and also blanched some fresh green beans and added them for color. Then baked it all together. Make sure to press your noodles down under the sauce as any above the sauce will get a little crispy. Delicious!

made exactly as written and thought this was really bland. Wont be making this one again

We loved this! baked in 9x13 pan for 40 minutes. Sauteed onion, 2 garlic cloves and diced celery in butter before adding broth and milk. Stirred in frozen peas before placing in pan.Added Italian bread crumbs to top instead of parmesan. this is so tasty, great sauce. used rigatoni pasta

Sauteed 1 large chopped onion in 1/2 c olive oil (instead of butter) and added several cloves of chopped garlic when the onions were nearly done, then stirred the flour in. Taste the sauce just before combining with the spaghetti, depending on how your chicken stock is flavored, you might want to add some salt (I added about 1/2 tsp) and pepper. Also added leftover steamed broccoli florets to the mix, mounded everything into a 9x13" glass pan (it all fit, but just barely) and baked 40 minutes. Let it sit for 5-10 minutes before serving, to absorb any excess liquid. Husband, 5-year-old son, and I all loved it.

This was delicious! I put all the parmesan cheese in the sauce and I put Italian bread crumbs on the top during the last 5 minutes of baking. I also added mushrooms because my family loves mushrooms.

This is a good basic recipe that can be tweaked to your preferences. My family loved it as is. I thought it needed a little color and a little flavor. I added approx 1T dried parsley 1-2 tsp seasoned pepper blend to the sauce for color and flavor. I would add peas and mushrooms next time, as suggested by other reviewers. I might even throw in a handful of shredded carrots for color and just to sneak in some veggies.

We used Linguini instead of spaghetti. I added some parmesan cheese but also a little asiago, and added onion, garlic and 1/4 cup mushrooms. Used leftover turkey. This turned out wonderful! Will will definitely make this again next time we have leftover turkey!

Easy to make, tasty. Everyone loved it. Made it as described.

Perfect for using up Thanksgiving Turkey meat!! I followed the recipe as instructed only using 1 1/2 cups half & half vs the milk, and frying minced garlic in the butter before adding the turkey, flour etc. Top with Itallian bread crumbs and the remaining parmesan cheese. Baked for 35min. Delish!

Love it! The picture with the peas looked so good that I put some in mine as well. Otherwise followed the recipe exactly (cut in half)...my 8x8 pan took exactly an hour. I did make this the night before and refrigerated it till we got home tonight. None of us had ever had this particular dish before, but we all enjoyed it. UPDATE: Made this again, with fettuccine this time. Added peas again, also a dash of nutmeg, some black pepper and parsley. So creamy and delicious.

Very delicious. As others have said, onions and garlic in olive oil before beginning is a must. I subbed whole wheat pasta for the reg pasta, and halved the butter (also applied on top of the dish - cubed - before the final dusting of cheese). Still awesome. Next time I will try to find a healthy yet comparable alternative to the butter. Oh yeah - the protein is pretty interchangeable in this dish.

Very nice, very tasty, and a different sauce for pasta than the usual red sauce. Added garlic to onion and an extra T of olive oil when adding flour. Celery would be good here also. Read reviews -- I did take 2, 3 comments to action. Only did half the recipe, baked for 35 min.

Thank you for sharing this recipe! I've been looking for ways to use up leftovers after the holidays. Followed the recipe as written. Wanted to take a picture but it smelled so good couldn't wait. Served with some sautéed spinach and a poor mans garlic bun.

Excellent way to use that leftover turkey. I added fried mushrooms, celery and garlic. Delicious!

Adding a bag of mixed vegetables and topping with french's fried onions makes this even more amazing. This is also as good or better when made with left over ham.

Awesome when modified to add more depth of flavor. While cooking the spagetti, I melted butter in a large Dutch oven on the stove. Added 2 stalks chopped celery, 1/4 cup diced onion, and 2 teaspoons minced garlic. Sauteed until mostly softened. Added flour little by little. Added broth, milk, parmesan, and chopped turkey. Stirred in the spaghetti to mix well, then dumped into a greased 13x9 pan. Sprinkled with Italian-style bread crumbs and baked 50 minutes. Next time, I'll add peas and/or diced carrots. Husband and picky teenager loved this and amazingly, they were the ones to suggest that adding veggies would be ok. Wow!

Good base recipe. I jazzed it up with sauteed mushrooms, garlic, and peas. Turned out yummy, although still slightly plain. Would probably add even more garlic plus some sauteed onion in the future. Thanks for the recipe to get me started!

This is a great goto recipe for leftovers! I used turkey and the kids and hubby loved it ! Next time I will use mixed veggies instead of peas because the kids cleaned their plates, I can hide more veggies in this dish and they are none the wiser!!

A great basic recipe -- I added peas and sauteed mushrooms and it turned out delicious! My Husband said it was the best turkey tetrazzini he'd ever had -- and that's a big compliment considering it's the dish his mommy used to make him for his birthday!

Very yummy and def a family favorite! I added vegetables to saute in the butter and also added some garlic/herb seasoning. Topped the dish with melted butter and bread crumb topping before putting in the oven for about 25 minutes. Easy and good!!

Very good base recipe! I sauteed onion & garlic in the butter for a minute before adding the flour, broth, etc. I also used a can of cream of chix soup in place of 1 cup of the chicken broth. Also seasoned with seasoned salt. Next time I think I will add some celery & mushrooms. GREAT way to use leftover turkey, and it makes a TON!

Sub'd a 12 oz can of Mushroom soup for some of the liquid, added a little garlic and a can of peas, Awesome! New family favorite! Thanks

Excellent and easy recipe. Having read some of the other reviews, I chose to add a bit of garlic, as well as salt, and small amounts of cracked black pepper, white pepper, and a pinch of red pepper. Not spicy, just delicious.

serve hot

A good way to use up extra turkey. I added some frozen veggies.

This was fabulous - my husband raved about it for at least a week and fought for the leftovers. I did modify a bit as others did. Added garlic and mushrooms - would have added onions but we were out. I only used parmasean as the recipe called for and really liked it! It does make a lot but it was well worth the time and effort - a definate keeper from here on out when we have turkey or chicken leftovers!

When I saw that this used 4 CUPS of turkey, I saw my way out of the rest of my Christmas leftovers and rejoyced! :) This recipe is creamy and wonderful and makes A LOT OF FOOD!!! I goofed and didn't have enough parmesan cheese, so I used 1/3 c parm, 1/2 c low fat ricotta, and 1/2 c low fat sour cream instead. I also used reduced fat margerine instead of butter, whole wheat pasta, and added 1 tbsp garlic powder and 1/4 tsp ground black pepper. I topped it with about 1c seasoned breadcrumbs and gave those a liberal spray with zero cal butter spray. It worked great, and I'll be making this again, but DEFINATELY halving the recipe unless I'm taking this to a potluck!

This a winner in my home. Never made turkey tetrazzini in 43 years of marriage. Tried it last night but used half turkey and half honey baked ham. My husband was the first person back for seconds. Quite a compliment considering he's the pickiest person I know! This recipe would be even better if sliced fresh mushrooms were added, but why mess with perfection?

First time making tetrazzini. It was GREAT. Better than my mom used to make when I was a kid. (shhhh!)

I feel this recipe definitely needs more flavor. I sauteed onion, celery, red bell pepper and garlic in butter and added to the cream sauce. I also added a simple crumb topping of Italian bread crumbs, parmesan cheese and butter before baking. Turned out great!

This was great - the whole family enjoyed it! I used slightly less pasta, some Velveeta (just needed to use it up!) and less parmesan (which I added to the pasta mix instead of directly into the sauce). Next time will use some mushrooms and it will be heavenly!

Was using over some leftover turkey breast and discovered I didn't have enough so I used up some leftover ham as well. Also used whole wheat pasta and added some garlic, pepper, and onions to the sauce. Baked for 45 minutes. This fit just right in a 9x13 pan, although I didn't think it would. Very good, will make again sometime.

I've looked at a lot of the Turkey Tetrazzini recipes, and this is great. I had left over turkey, so I made my on stock for it.[ Next time will probably just used canned.] Used two cups stock and a pint of whipping cream. Also added the onions,garlic a little parsley and mushrooms. I will diffently be making this again. But maybe not with the whipping cream. It really dosen't need it.

This was an awesome idea for leftover turkey! I sauted some onions and mushrooms and added them to the turkey mixture. Would be great for chicken too!

Great way to use up leftover turkey from Thanksgiving! Very good. I would like it better with vegetables like mushrooms or peas; my husband gives it 5 stars the way it is. :) Only changes I made were halving the recipe, only baking for 30 mins, and topping with Italian bread crumbs in addition to the parm cheese.

Everyone said this was a bit bland so I did a post-Thanksgiving frig cleanout and added my leftover fontina and guyre cheeses for more flavor. I also added 3 cloves garlic, garlic pepper, and fresh ground pepper. I used 16 oz of pasta shells but while cooking the juices overflowed into the oven so if you use the shells, don't put the entire mix into your 9x13. I didn't do it but I think this would have been good with a little spinach added as well.

This is bland and the reviews are so helpful in spicing it up.

The basic recipe is a good one, but it took the suggests in other people's reviews to perfect it. For my small family, half of the recipe was plenty. I added sauteed mushrooms, onions, garlic, and red pepper flakes then only cooked it for 40 minutes. It was *almost* too dry and I knew it would be more so the next day as leftovers, so when I heated them up the following night I added a few heaping tablespoons of sour cream and mixed well. This was a perfect addition that I will do the first night next time, right before serving. Thanks to the original cook for the recipe.

we added frozen peas, mushrooms, red pepper flakes, paprika, and bread crumbs with butter on the top. it was an excellent way to make leftover turkey. next time we will add some white wine!

This was pretty good. I used Angel Hair pasta and added onion, garlic and m'rooms as per the other reviews. Glad I did too because it would have been pretty bland without. I never like cooking the pasta first as it clumps so I do it to finish at the same time as the sauce. Baked it for about 40 mins. - the parmesan crust was very good. A decent recipe.

We loved this recipe! I added sauteed onions and minced garlic before adding the other items. I used mozzarella instead of parmesan (loved it!). I sprinkled mozzarella cheese and panko all over the top and baked until it was brown. I baked it for only 30 mins and it was perfect. My daughter, her friend, and my boyfriend really loved it! I would definitely make this again and try it with chicken too. Thanks for posting the recipe!

This is delicious! Very easy and can be altered easily!

This is good as a base recipe, but I wanted more healthful veggies added to my dish and followed others reviews and used chopped onion, garlic, carrots and celery sauteed in the pan first in a little evoo and butter. Then to the sauce I added lots of herbs as I love the flavors coming out of rosemary, thyme and savory. Pepper adds zip as well. Added a cup of peas just before going into the oven. Topped with parmesan and mozzarella. With the modifications, its a keeper for our family.

This recipe was amazing. First of all, I stopped at my grocery store on my way home from work for a cooked turkey breast and they didn't have any so I had to settle for chicken. So technically it was chicken tetrazzini. Either way, it was awesome. I followed the advice of others and sauteed an onion, a few cloves of garlic and a handful of sliced mushrooms with the butter. I also added about a cup of frozen peas and carrots to the pasta right before it was done and drained it all together. Absolutely fabulous.

Although this recipe sounded great, I did make a few changes. I added 1 teaspoon each of garlic powder, onion powder and salt, as well as pepper to taste, to the flour/butter mixture. I only added 1 cup of parmesan to the mixture and a (16 oz) package of frozen chopped broccoli, cooked and drained. Instead of adding more parmesan on top, I made a wonderful topping of 2 tbs. melted butter and 1/3 cup of seasoned dry bread crumbs. It was absoutely delicious! I will definitely make this again.

Easy to make and very tasty! UPDATE: This is the 2nd time I've made it and for some reason it was very dry. I'm wondering if I should reduce the amount of pasta and/or cover the casserole while cooking until I want the top to brown.

I too made this reciepe with leftover Thanksgiving turkey. It makes A LOT of food. I should have read more of the reviews as it was a little bland, I added some extra parmesean cheese and that helped some. I think that next time it would be really good with some added garlic or onion and some pepper.

Pretty good. Used egg noodles instead of spaghetti. Good flavor in the sauce. Next time I would add a veggie to make it a meal by itself.

Excellent recipe, will definitely fix this again! I added a little minced garlic to the sauce for extra flavor, but that was all. Overall, great!

A good base for Tetrazinni. However its really bland, but its super easy to jazz it up! I added 1 medium diced onion and 2 cloves of garlic to the butter and than followed the recipe. I also added aprox 1 cup of frozen veggies (carrots, peas, beans) to the strainer and poured my cooked pasta on top - defrosting the veggies. I than mix my noodles with the veggies and put in a 13x9 dish. Added salt and pepper, Basil (1 tsp) and oregano (1/2 tsp) to the sauce. thanks for the share! Than I poured over the noodles and baked at 475 for 40 minutes.

Noodles came out mushy. Don't need to cook for 8 to 10 mins.

It was pretty good, with a lot of changes/additions, though. We didn't have vegetable broth so we just used mushroom broth, and it still turned out well. Added sauteed minced garlic and onions as others suggested, as well as lots of herbs (rosemary, parsley, thyme, oregano) and some pepper. Also added mushrooms and peas, and topped the whole thing off with Romano cheese and bread crumbs. Still tastes really good, but I wouldn't call it "the best". I'd definitely recommend the recipe though. It was still very tasty!

Great recipe! I would definitely make this again but with a few changes. I read the comments and use fewer noodles. I also added frozen peas, sauted onions and mushrooms and garlic powder. My 2 and 4 year old loved it! This was very tasty and a great way to use up leftover turkey but I'm sure it would be great with chicken too.

Super duper bland and boring as written. Needs a lot of work to make it delicious.

This was a very easy recipie to make, but I thought it was kind of bland, and far too much of a milky taste for me. Not a bad recipie, definately something to build on at least. Maybe the next time I'll add some spice to it. Thanks for sharing!

Hubby & I loved it 2! Calculated for 4 servings, added chopped onion, dash of black pepper to the butter then went ahead adding flour/milk/broth. Used grated Locatelli & shredded Parm cheeses. Mixed in a bag of Bird's Eye Steamfresh Peas (cooked) and topped with FRENCH'S French Fried Onions. Baked 35 min. Yummy!

We made this like it said but we used angel hair pasta (that is what we already had-TOO MUCH!). LIke I said we didn't 'tweek' it AT ALL-should have. It had absolutely no flavor. Sorry to whomever thought this up. I think it is missing some ingredients - Don't cook much.

OMG this was so good. I used up the turkey stock from t-day gravy and it gave more turkey flavor. Ran out of parm cheese but it was still fantastic!!! Put some Italian breadcrumbs, parm cheese and a sprinkle of EVOO. Thanks so much!!!

Very easy and good. This is a good base recipe and can be altered to suit everyone's tastes. I like the roux better than using canned cream of something soup; less sodium, more flavor. Variation: add 1 can sliced mushrooms plus 1 cup chopped spinach to sneak in some veggies; substituted Swiss (Leerdammer) cheese for Parmesan. Kids and husband loved it.

We liked this - would make again.

We loved this! This recipe made good use of leftover turkey. I followed the basic recipe but made the following additions: small onion, two celery stalks, four - five fresh mushrooms and one clove garlic (all leftover from making stuffing) chopped up and sauted in butter before adding flour. Delish!

The sauce was good but I didn't like the way the spaghetti got hard and chewy on the top although I used a nice bread crumb topping. I think I'll put extras sauce between the spaghetti and the topping next time to prevent that! I had leftover "Amy's Delicious Turkey Bugers" and it worked out well.