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Jan 29, 2022 2 min read

Turkey tetrazzini is known to be a high-carb comfort food, but this version is okay for low-carb diets! It is just as delicious, with turkey, mushrooms, and peas and carrots. But it is low in carbs because of the Great Low-Carb Pasta - Spaghetti. It is well worth the time to put it together. You will be thrilled as you take the hot, satisfying pan out of the oven and cut into the creamy casserole.

Recipe for Creamy Low-Carb Turkey Tetrazzini Casserole

Makes 4 servings

Prep time: 25 minutes

Cook time: 30 minutes


  • 1 package of Great Low-Carb Pasta - Spaghetti
  • 2 tablespoons of unsalted butter, plus another tablespoon 
  • 2 tablespoons of extra-virgin olive oil 
  • 2 cloves of garlic, peeled and minced 
  • ½ small onion, finely chopped
  • 8 ounces of sliced button or Crimini mushrooms 
  • ½ teaspoon of dried thyme
  • ½ teaspoon of salt, or to taste
  • Black pepper to taste 
  • ⅓ cup of whole-wheat flour
  • 1 ½ cups of regular or low-sodium chicken broth 
  • 1 cup of whole milk
  • ¼ cup of cream
  • 3 ounces cream cheese, at room temperature and softened
  • 1 cup (4 ounces) of shredded cheddar cheese, plus another 1 cup (4 ounces)
  • 8 ounces, about 2 cups, of cooked turkey meat, in small cubes or shredded 
  • 1 cup of frozen peas and carrots
  • ½ cup of chopped pecans
  • 1 ounce (¼ cup) of shredded parmesan or cheddar cheese
  • Fresh chopped parsley for garnish


  1. Make the Great Low-Carb Pasta - Spaghetti according to the instructions on the package. Boil water, add the pasta, and cook until nearly al dente, or about 7 to 8 minutes. Drain the pasta and set it aside in a large mixing bowl. 
  2. Preheat the oven to 350 degrees. Spray a 9 x 13-inch baking dish and set it aside.
  3. Heat 2 tablespoons of butter and the extra-virgin olive oil in a large skillet. Add the garlic and onion. Stir occasionally and cook for 4 to 5 minutes, or until softened.
  4. Add the sliced mushrooms, dried thyme, and salt and pepper. Stir to combine. Cook for another 4 to 5 minutes to soften the mushrooms. 
  5. Stir the flour in and mix it around to get the mushrooms completely coated. Continue to cook and stir occasionally. 
  6. Whisk in the chicken broth, milk, and cream. Bring the mixture to a boil and let it simmer for 5 to 6 minutes or until thickened. 
  7. Add the cream cheese and continue to stir until the cream cheese melts and incorporates into the sauce. 
  8. Add 1 cup of shredded cheddar cheese and stir it in thoroughly as it melts. Add the frozen peas and carrots and let them thaw. Remove from heat. Add the turkey and stir to mix. 
  9. Pour the sauce over the pasta. Toss to combine thoroughly and coat the pasta with sauce. Pour the pasta into the prepared baking dish. Top it with the other cup of cheese.
  10. In a small pan, melt the remaining tablespoon of butter. Add the pecans and cook, stirring often, to toast the pecans. Top the pasta with the pecan mixture and parmesan cheese. Bake for 25 to 35 minutes.
  11. Plate the pasta and add parsley if desired.
  12. Serve and enjoy!
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