Tuesday, December 1, 2009

Slow Cooker Turkey Tetrazzini

This was a tasty way to use up leftover turkey from Thanksgiving. It was also handy to have another slow cooker recipe.

1 c hot water
1 can cream of chicken soup
1 c sliced mushrooms (or one can)
1/2 onion, diced
2 c diced cooked turkey
1 c shredded Cheddar cheese
1 tsp dried parsley flakes
2 c broken uncooked spaghetti

In a saucepan, saute the mushrooms and onion with a little butter.
Remove from heat and add the water and soup.
Stir in the turkey, cheese and seasoning (in addition to the parsley, I added some Italian seasoning; the recipe called for a dash of nutmeg). Add broken up spaghetti. Stir to combine and pour into crockpot. Cover and cook on LOW for 4 to 6 hours, until spaghetti is tender. Mix before serving.

I sprinkled grated Parmesan cheese on top a few minutes before it was ready to serve.

If you mix this up the night before, do not add the spaghetti--it will become mushy when cooked.

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