Easy Crock Pot Turkey Tetrazzini Recipe
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This baked pouch of tetrazzini is made with roasted turkey, mushrooms and cheddar cheese.
You can also cook the spaghetti separately. For more information, visit our expert tips.
What you need
1 cup water (hot) 1 10 3/4 ounces can condensed cream of chicken soup or cream of chicken herbs 1 4 ounces can mushrooms (with liquid) 2 tablespoons pimiento (chopped) 2 cups roasted turkey (chopped) 1 cup cheddar cheese (chopped) 1/4 cup onion (finely chopped) 1 teaspoon parsley flakes (dried) 1 dash nutmeg 2 cups spaghetti (shredded, uncooked)
How to make it
Sprinkle into a slow cooker using nonstick'cooking spatulas. Combine water, soup, mushrooms with liquid and pimiento. Stir in turkey, cheese, onion, parsley and nutmeg. Add the shredded spaghetti. Stir, combine, and pour into the crown pot. Baste and bake for 4 to 6 hours, until spaghetti is tender. Stir before serving.
Expert advice
If you prefer to cook the spaghetti separately, omit the water and mushroom layer from the recipe.
Bake the sauce on low for about 2 to 3 hours, or until hot and the cheese is melted. Combine the sauce mixture with the dried spaghetti and sprinkle with Parmesan or more Cheddar cheese, if desired. Or transfer mixture to a buttered baking dish, top with Parmesan cheese and bake in a preheated 350 F oven for 20 minutes.
Reader Comments
” How easy was that! And really tasty, I plotted it out a bit and took care not to cook for more than 3 1/2 hours and it turned out great. The chops were great for lunch.” Karen
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