Turkey Spaghetti Casserole

Total Time:Prep: 30 min. Bake: 1-1/4 hours

Recipe by Casandra Hetrick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 29, 2023

My mom made this creamy and comforting dish while I was growing up. Whenever I have leftover chicken or turkey, I look forward to making this simple yet tasty meal. —Casandra Hetrick, Lindsey, Ohio

TEST KITCHEN APPROVED

Turkey Spaghetti Casserole

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Yield:6 servings
Prep:30 min
Cook:1 hour 15 min
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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
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Directions

  1. 1
    In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
  2. 2
    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.
  3. 3
    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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