|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 4mg||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This crockpot turkey tetrazzini is made with leftover diced cooked turkey, mushrooms, and cheddar cheese.
1 cup hot water
1 (10.75-ounce) can condensed cream of chicken soup
1 (4-ounce) can mushrooms, undrained
2 tablespoons pimiento, chopped
2 cups diced cooked turkey
1 cup shredded cheddar cheese
1/4 cup finely chopped onion
1 teaspoon dried parsley
1 dash ground nutmeg
2 cups broken spaghetti, uncooked
Gather the ingredients.
Spray inside of slow-cooker crock with nonstick cooking spray.
In a bowl, combine the water, soup, mushrooms with liquid, and pimiento.
Stir in the turkey, cheese, onion, parsley, and nutmeg.
Add broken up spaghetti. Stir to combine and pour into crock pot.
Cover and cook on low for 4 to 6 hours, until spaghetti is tender.
Stir before serving.
- If you prefer to cook the spaghetti separately, omit the water and mushroom liquid in the recipe. Cook the sauce for about 2 to 3 hours on low or until hot and the cheese has melted. Combine the sauce mixture with the drained spaghetti and sprinkle with Parmesan or more cheddar cheese, if desired. Or transfer the mixture to a buttered baking dish, top with Parmesan cheese, and bake in a preheated 350 F oven for 20 minutes.