Campbell's Turkey Tetrazzini

This Campbell’s turkey tetrazzini transforms post-holiday leftovers into a bubbling casserole that disappears faster than the original bird.

Cream of mushroom soup binds everything together with sour cream and milk, creating a silky sauce that coats spaghetti strands and turkey cubes.

Zucchini slices add fresh vegetable crunch and color, cutting through the richness while sneaking in extra nutrients.

Toss everything in one bowl, dump into a baking dish, then let the oven work its magic for 30 minutes while you put your feet up.

The result? Hot, bubbly comfort food with a parmesan-crusted top that shatters under your fork.

Kitchen Tips

• Use rotisserie chicken any time: No turkey leftovers? Shred a store-bought rotisserie chicken for instant weeknight dinner success.
• Cook pasta al dente: Slightly undercooked spaghetti finishes cooking in the oven, preventing mushy noodles in the final dish.
• Zucchini alternatives work: Green bell pepper adds crunch and sweetness if you’re not a zucchini fan (or use both for extra veggies).
• Make it ahead: Assemble the casserole up to 24 hours in advance, refrigerate, then add 10 extra minutes to the baking time.

Variations

• Mushroom boost: Sauté sliced fresh mushrooms with the onion for deeper earthy flavor.
• Cheese lovers: Mix in ½ cup shredded mozzarella or Swiss for extra gooey goodness.
• Crispy topping: Sprinkle panko breadcrumbs mixed with melted butter over the top before baking for textural contrast.