Turkey Tetrazzini - 2 Guiding Stars
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Tetrazzini is an American dish named for an Italian opera singer, and it has exactly the characteristics you might imagine such a dish to have. This variation uses evaporated skim milk to lighten the sauce without losing the richness of heavier cream sauces.


  • 1 Tbsp. canola oil
  • 2 cups sliced mushrooms
  • 2 Tbsp. flour
  • 1 tsp. paprika
  • 2 cups evaporated skim milk
  • ¼ cup grated, low-fat Swiss cheese
  • ½ cup sliced scallions
  • ¼ cup diced red pepper
  • ½ cup diced cooked turkey
  • 1 lb. thin spaghetti, cooked
  • 1 Tbsp. grated Parmesan cheese


  1. Preheat oven to 350º F.
  2. Heat the oil in a heavy skillet over medium-high heat. Add the mushrooms and sauté until soft (5-6 minutes).
  3. Sprinkle the flour and paprika over the mushrooms. Add the milk and stir until thickened (2-3 minutes).
  4. Stir in the remaining ingredients except for the Parmesan. Pour the mixture into an 8″x8″ baking dish.
  5. Sprinkle with the Parmesan cheese. Bake until heated through (20-25 minutes).
Nutritional analysis per serving: Calories 420; Total Fat 4.5g (6% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 18mg (6% DV); Sodium 140mg (6% DV); Total Carbohydrate 70g (26% DV); Dietary Fiber 3g (11% DV); Total Sugars 13g; Includes 0g Added Sugars (0% DV); Protein 22g; Vitamin D 8% DV; Calcium 25% DV; Iron 20% DV; Potassium 15% DV; Selenium 100% DV; Folate 80% DV; Niacin 80% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/turkey-tetrazzini/
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796