|Nutritional Guidelines (per serving)|
|Servings: 4 to 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 15g||74%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 1g||5%|
|*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 water (hot)
- 1 10 3/4 ounces can condensed cream of chicken soup or cream of chicken with herbs
- 1 (4-ounce) can mushrooms (with liquid)
- 2 tablespoons pimiento (chopped)
- 2 cups cooked turkey (diced)
- 1 cup cheddar cheese (shredded)
- 1/4 cup onion (finely chopped)
- 1 teaspoon dried parsley flakes
- 1 dash nutmeg
- 2 cups spaghetti (broken, 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 crockpot.
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.