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Lighter Turkey Tetrazzini

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  • Author: Erin Browne
  • Total Time: 45 mins
  • Yield: 6 servings 1x


  • 2 packages shirataki noodles
  • 1 TBS butter
  • 1 small onion, finely chopped
  • 1 6 oz can sliced mushrooms, drained
  • 1 can organic cream of chicken soup (see notes)
  • 1 6 oz container Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper (salt optional)
  • 2 cups cooked shredded turkey
  • 1/2 cup seasoned breadcrumbs


  1. Empty the noodles into a colander and rinse very well, 3-4 times, tossing the noodles with your fingers. Drain well.
  2. Heat a large skillet on medium-low heat, toss the noodles for 5-6 minutes to dry them out. Drain out any excess liquid and transfer the noodles to a casserole dish.
  3. Return skillet to stove and increase heat to medium. Melt the butter and add the chopped onions and mushrooms. Saute until onions are soft and fragrant.
  4. Preheat oven to 375F.
  5. Add the soup, Greek yogurt, Parmesan cheese, and pepper. Taste, and add salt if needed (shouldn't need much if any).
  6. Sprinkle cooked turkey on top of the needles and then pour the soup mixture onto the top. Move it around a bit with a spatula to mix it in together. Sprinkle breadcrumbs on top and bake for 20-25 minutes until the casserole is bubbly and crumbs are golden brown.
  7. If the breadcrumbs aren't golden enough, switch the oven to Broil for a couple of minutes to crisp them up.


I used organic soup to make the dish a little healthier, but you can use any variety you want.

  • Prep Time: 10 mins
  • Cook Time: 35 mins
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