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+ servings

Slow Cooker Turkey Tetrazzini

Marybeth Feutz
Adapted from "Best Ever Casseroles" by Gooseberry Patch.
5 from 1 vote
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main
Servings 6 servings


  • 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


  • 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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