Recipe | "Turkey Tetrazzini with Minnesota Wild Rice" by Sue Ready

"I created this recipe after having turkey and wild rice left over from a large family gathering. I then tweaked the recipe more for a social outreach program I co-chair in Minneapolis called Tuesday Club. This recipe was well received by all. As a side note Minnesota according to Wikipedia reigns as #1 in the hot dish/casserole category!" - Sue Ready

Use 13 x 9 in pan. Serves 12 people.


  • 4 cups cooked wild rice 
  • 5 cups cooked turkey (chopped) 
  • 2 ½ cups celery 
  • 1 large package of white mushrooms 
  • 1 TB. lemon juice 
  • 1 TB. butter 
  • 1 jar and 1/2 of another (16 oz.) jar of Alfredo sauce 
  • 1¼ cup 2% milk 
  • 1/8 tsp. nutmeg
  • 2 cups shredded Swiss cheese 
  • 1-1/2 cup Parmesan cheese 
  • 2 TB parsley flakes 
  • 12 oz. spaghetti noodles cooked al dente and drained 
  • ½ can Golden Mushroom soup 
  • 2 cups crushed (use blender or food processor) garlic-onion seasoned croutons or Caesar croutons note; I used one package 
  • ¼ tsp. paprika


Sauté chopped mushrooms and celery in butter-set aside. In a bowl whisk soup, milk, nutmeg, parsley flakes, 1 TB lemon juice and Alfredo sauce. Stir in chopped turkey, rice, shredded cheese, half of Parmesan cheese. Cook noodles and drain. Add noodles to creamed mixture and pour into a lightly greased 13 x 9 pan. Blend rest of Parmesan cheese, crushed croutons, paprika in food processor and sprinkle evenly over casserole. Bake covered at 375 for 30 minutes. Uncover and bake 10 minutes longer until golden brown and bubbly. Let set a few minutes before serving

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