Delight the mushroom lovers in your family, and make dinner a snap with this Slow Cooker Turkey Tetrazzini with pasta and leftover turkey. No turkey? Use chicken instead for an easy substitute.
Slow Cooker Turkey Tetrazzini
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John loves mushrooms. I don’t like them, at all. So I almost never cook with them. Actually, I don’t mind the flavor. I use cream of mushroom soup in a lot of things. I just really don’t like the texture of big mushroom pieces.
He was pretty excited when this Slow Cooker Turkey Tetrazzini showed up – it’s packed with mushrooms! But, good news for you other mushroom haters out there – they are easy to pick out! (Then give your mushrooms to the rest of your family, and you’ll look like a hero!)
This recipe is in “Best Ever Casseroles” by Gooseberry Patch. Although most of the recipes in this cookbook are designed to be cooked in your oven, I have been enjoying adapting them for my casserole slow cooker. This is definitely my new favorite appliance, and it pairs perfectly with this cookbook!
This Turkey Tetrazzini is great to use with turkey leftovers. Or chicken leftovers. Or cook up a small turkey breast just to make this dish!
Do you have a casserole slow cooker? What’s your favorite thing to cook in it?
More Recipes for Leftover Turkey
Are you looking for even more things to do with your leftover turkey? Check out this list of 17 Recipes for Turkey Leftovers!
Enjoy!
3 Ways to Take the Fear Out of This Recipe
- How to Convert Oven Times to Slow Cooker Times
- How to Carve a Turkey
- How to Use Different Types of Pasta
3 More Recipes to Try
Printable Recipe Card for Slow Cooker Turkey Tetrazzini
Slow Cooker Turkey Tetrazzini
Ingredients
- 8 ounce package thin spaghetti uncooked
- 2-3 Tablespoons dried minced onion
- 2 10-3/4 ounce cans cream of mushroom soup
- 8 ounce container sour cream
- 1/2 cup milk
- Salt and pepper to taste
- 1 cups cooked turkey cubed
- 8 ounce can sliced mushrooms drained
- 8 ounce package shredded Cheddar cheese
Instructions
- Cook spaghetti according to package directions - but only cook to half the al dente time. (If the package says to cook for 6 minutes for al dente, only cook your pasta for 3 minutes.) Drain pasta and place in large bowl.
- In a medium bowl, combine soup, sour cream, milk, salt, and pepper. Fold in turkey and mushrooms.
- Add turkey mixture to spaghetti, toss to mix.
- Pour spaghetti and turkey mixture into a lightly greased casserole slow cooker. Top with cheese.
- Cover and cook on low for 3-4 hours, until hot.
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I love everything about this recipe. Then again, I do love mushrooms with creamy sauce and poultry! I may throw in a bunch of fresh mushrooms, too, just to take this over the top with mushrooms. 😉
Add as many mushrooms as you want!
I dont want to add too many mushrooms
I’m not crazy about mushrooms, either! You can put in half the mushrooms, if you don’t want too many.
Hey i just made this i hope it is good my crockpot was ready for the job