Turkey Spaghetti Casserole Recipes

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TURKEY SPAGHETTI CASSEROLE



Turkey Spaghetti Casserole image

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

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 13

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

Steps:

  • 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 : Calories 284 calories, Fat 6g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 702mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

TURKEY SPAGHETTI



Turkey Spaghetti image

Leftover turkey gets transformed into a bubbling, cheesy pasta casserole with just enough kick from pickled jalapenos.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter, plus more for buttering the pan
8 ounces spaghetti
1 teaspoon ground cumin
4 scallions, sliced (green and white parts kept separate)
3 cloves garlic, chopped
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded Mexican blend cheese
2 cups shredded Monterey Jack cheese
4 cups shredded cooked turkey
1 to 2 tablespoons sliced pickled jalapenos, chopped, plus 1 tablespoon brine
1 medium tomato, chopped

Steps:

  • Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Butter a 9-by-13-inch baking dish.
  • Cook the spaghetti according to the package instructions. Drain and then rinse. Shake off any excess water and transfer to the prepared baking dish.
  • Melt the butter in a large saucepan over medium heat. Add the cumin, scallion whites and garlic and cook, stirring, until soft, about 4 minutes. Sprinkle in the flour and cook, stirring, until completely absorbed, about 1 minute. Add the milk, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the sauce is heated through, steaming and thickened slightly, about 5 minutes. Remove from the heat and add small handfuls of half of each cheese, stirring to melt after each addition.
  • Stir in the turkey, pickled jalapenos, brine and tomatoes. Adjust the seasoning with salt and pepper.
  • Pour the sauce over the cooked spaghetti, using a wooden spoon or rubber spatula to evenly distribute the turkey into the pasta. Sprinkle the top with the remaining cheeses. Bake, uncovered, until melted and bubbly, 25 to 30 minutes. Sprinkle with the scallion greens.

THE BEST SPAGHETTI CASSEROLE



The Best Spaghetti Casserole image

Easy spaghetti dish with a little twist!

Provided by Noonie Finch Hodges

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 8

1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well.
  • Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil.
  • Bake in preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 51.4 g, Cholesterol 71.4 mg, Fat 17 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 7 g, Sodium 826.2 mg, Sugar 16.4 g

QUICK TURKEY SPAGHETTI



Quick Turkey Spaghetti image

"My family never tires of this versatile entree. We can have it once a week, and it's different each time! I sometimes omit the turkey for a meatless meal, change up the veggies or use my own tomato sauce." Mary Lou Moeller - Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 pound lean ground turkey
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 can (15 ounces) tomato sauce
6 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
3/4 cup water
1/4 teaspoon garlic salt
Grated Parmesan cheese, optional

Steps:

  • In a large nonstick skillet coated with cooking spray, cook the turkey, pepper, mushrooms and onion over medium heat until meat is no longer pink and vegetables are crisp-tender., Stir in the tomato sauce, spaghetti, water and garlic salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until spaghetti and vegetables are tender. Garnish with cheese if desired.

Nutrition Facts : Calories 357 calories, Fat 10g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 728mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

TURKEY SPAGHETTI CASSEROLE



Turkey Spaghetti Casserole image

I got this from my MIL. I had it at her house one day after Thanksgiving, and I nearly slurped up the whole pan. That is something else considering I usually avoid her cooking as much as I can.

Provided by LilPinkieJ

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/3 cup fresh mushrooms, sliced
1 tablespoon butter
2 1/2 cups chicken broth
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups cooked turkey breast, cubed
6 ounces spaghetti, Uncooked and broken in 2-inch pieces
1/2 cup monterey jack cheese, shredded
1/2 teaspoon paprika

Steps:

  • In a small pan, 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 top.
  • Cover and bake at 350F for 70-80 minute or until spaghetti is tender,stirring once.
  • Uncover; sprinkle with cheese and paprika. Bake 5- 10 minutes longer or until cheese is melted.

TURKEY SPAGHETTI



Turkey Spaghetti image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 pound spaghetti
1 tablespoon olive oil
4 cloves garlic, minced
1/2 Spanish onion, chopped
10 ounces ground turkey
One 28-ounce can crushed tomatoes
Two 8-ounce cans tomato sauce
Two 6-ounce cans tomato paste
1/2 tablespoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon cinnamon
2 bay leaves
2 tablespoons grated Parmesan
1/2 bunch fresh basil leaves

Steps:

  • Bring a large pot of salted water to a boil.
  • Heat a large pan over medium heat and add the olive oil, garlic and onion. Cook until translucent, about 2 minutes. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes.
  • Add the crushed tomatoes, tomato sauce and tomato paste, stirring to combine. Add the sugar, dried basil, oregano, parsley, cinnamon and 1/2 teaspoon each salt and pepper and stir to combine. Add the bay leaves and 1/2 cup water. Stir well and simmer to infuse the flavors, about 10 minutes.
  • Meanwhile cook the spaghetti in the boiling water according to the package instructions. Drain well.
  • Transfer the spaghetti to a platter and ladle the sauce on top. Top with the grated Parmesan and fresh basil leaves.

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