Low-Fat Turkey Tetrazzini Casserole Recipe

This Low Fat Turkey Tetrazzini Casserole is the perfect way to turn leftover turkey into something creamy, comforting, and totally guilt-free. With less than 7 grams of fat per serving, it uses smart swaps like fat-free Greek yogurt and low-fat milk to create a rich, satisfying sauce without the heavy cream. It’s a light, high-protein spin on a classic pasta casserole that feels indulgent—but totally supports your health goals.

About This Recipe

Creamy pasta, tender turkey, mushrooms, and a hint of garlic all come together in this cozy, satisfying bake. It’s silky and savory with a little crunch on top, offering everything you love about a traditional tetrazzini—without the extra fat.

It’s also incredibly practical. Whether you’re using up holiday leftovers or prepping weekday lunches, this casserole is simple to throw together and stores like a dream. Just bake, serve, and enjoy comfort food made smarter.

Why This Recipe Belongs in Your Diet

Turkey breast is naturally lean, making it a great source of protein without excess fat. The sauce uses fat-free Greek yogurt and low-fat milk instead of cream or canned soup, keeping the fat content low while still delivering a creamy texture. Whole wheat pasta adds fiber, making the dish more filling and blood sugar-friendly.

What You’ll Need (Ingredients)

This dish leans on lean turkey, mushrooms, and a creamy yogurt-based sauce for full flavor with fewer calories.

• 2 cups cooked shredded or diced turkey breast: Lean protein that makes the casserole hearty and satisfying.
• 6 oz whole wheat spaghetti, broken in half and cooked: Adds fiber and a classic tetrazzini texture.
• 1 tablespoon olive oil: Just enough to sauté the veggies and add richness.
• 1 small onion, diced: Adds sweetness and depth.
• 2 cups sliced mushrooms: A classic tetrazzini addition that adds umami and volume.
• 2 cloves garlic, minced: Essential for flavor without fat.
• 1 tablespoon all-purpose flour: Helps thicken the sauce.
• 1 cup low-sodium chicken broth: Builds a savory, light sauce.
• 3/4 cup 1% milk: Makes the sauce creamy without heavy fat.
• 1/2 cup fat-free plain Greek yogurt: Replaces cream for a thick, rich texture.
• 1/4 teaspoon salt: Balances flavors.
• 1/4 teaspoon black pepper: Adds gentle heat.
• 1/4 teaspoon dried thyme: Adds a warm, earthy note.
• Optional: 1/4 cup whole wheat breadcrumbs or reduced-fat cheese for topping.

How to Make Low Fat Turkey Tetrazzini Casserole

1. Preheat oven to 375°F (190°C).
2. Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and mushrooms, cook for 5–6 minutes. Add garlic and cook 1 minute more.
3. Make the sauce: Sprinkle in flour and stir for 1 minute. Slowly whisk in broth and milk. Cook until slightly thickened, about 3–4 minutes.
4. Add yogurt and seasonings: Remove from heat and stir in Greek yogurt, salt, pepper, and thyme.
5. Combine and assemble: In a large bowl, mix cooked pasta, turkey, and sauce. Transfer to a greased 9×9-inch baking dish.
6. Top and bake: Sprinkle with optional breadcrumbs or cheese. Bake uncovered for 25 minutes, until bubbly and golden.
7. Serve warm: Let cool for 5 minutes before serving.

Recipe Tips and Variations

• Use leftover chicken if turkey isn’t on hand.
• Add peas or steamed broccoli for extra veggies.
• Swap whole wheat spaghetti for gluten-free pasta if needed.
• Stir in a little Dijon mustard for a tangy twist.

How to Store Leftovers

Let it cool completely, then refrigerate in an airtight container for up to 4 days. Freeze individual portions for up to 2 months. Reheat gently in the microwave or oven until warmed through.

Nutrition Facts

• Serving Size: 1/6 of casserole
• Calories: 315 kcal
• Fat: 6.5 g
• Carbohydrates: 28 g
• Protein: 26 g
• Sodium: 450 mg

Try More Recipes:

• Low Fat Salmon Casserole
• Low-Fat Pork Casserole Recipe
• Low-Fat Chicken Tortilla Casserole Recipe