Turkey Veggie Tetrazzini

Level: Easy
Prep Time: 20 min
Cook Time: 45 min
Cooling Time:
Yields: 12


Turkey Veggie Tetrazzini is a hearty combination of colorful Italian-style vegetables, turkey and whole-wheat spaghetti mixed with a creamy sauce. This updated classic is an easy, yet delicious crowd pleaser.


  • 8 oz. dry whole-wheat spaghetti
  • 1 pkg. (16 oz.) frozen Italian-style vegetable blend (broccoli, red peppers, mushrooms and onions)
  • 1 tablespoon olive oil
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (14.5 fl. oz.) reduced sodium chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 3/4 cup (2.25 oz.) shredded Parmesan cheese, divided
  • 2 cups cooked, chopped turkey breast meat


PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.

MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.

POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.

BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.

Great Healthy Dish

by N. NANCY , Yorba Linda, CA on Apr. 2010

I love cooking veggies and meat all in one dish and this is one of the best. It is easy to cook, healthy and tasty. I also substitute what I have on hand for the vegetables. What a versatile dish!

A Real Keeper

by J. Jan , Saint Paul, MN on Mar. 2009

We loved this recipe! I used chicken instead of turkey because that is what I had. I also used fresh peppers with frozen broccoli since I had those as well. We loved it! The sauce is tasty without being too heavy and the flavors meld well together. I'll be making this often!


by S. S , Chesapeake, VA on Jan. 2009

This was quick & easy. I used regular pasta, and added some extra cheese. My som said he couldnt say the dish name but it was goooood.

Great for leftover turkey!

by G. Gwen , Chicago, IL on Jan. 2009

Different from the usual recipes using canned mixed veggies and cream of mushroom soup. My family enjoyed this version.

Pretty good

by P. P , Elsberry, MO on Jan. 2009

A great way to use your leftover turkey.


by A. Ann , NASHUA, NH on Dec. 2008

turkey tetrazini was a long ago favorite meal. Back in those days, it wasmade w/ condensed ( cream of) mushroom soup & green beans. I prefer the Italian veggies& homemade sauce so much more. We often had it as an economical meal when the money ran out before the month did . On occasion, it was even served to company, using less of that precious food moneybudget for entertaining. There were never any leftovers; guests & family devouredevery last bite w/ gusto. I particularly like the method of coking the veggies along w/ the pasta (one less pot)

Great for kids

by A. Ashley , , on Nov. 2008

My family loves turkey so this was great but I have a hard time getting my kids to eat veggies but not tonight they loved they ate the whole thing so I know next time I have to make two or three