Crock Pot Turkey Tetrazzini
Savor the ultimate comfort food with this Crock Pot Turkey Tetrazzini recipe—a creamy and cheesy pasta bake that’s made effortlessly in your slow cooker. Perfect for using up leftover turkey, this dish combines tender shredded turkey, hearty spaghetti, earthy mushrooms, and a luscious sauce made with cream of mushroom soup, chicken broth, and heavy cream. Flavored with aromatic garlic, onion, and a touch of thyme, it’s topped with a melty layer of mozzarella and Parmesan cheese for irresistible richness. With minimal prep time and a cozy, hands-free cooking process, this crowd-pleaser is ideal for weeknight dinners or family gatherings. Serve it warm, and watch as your table comes to life with joy over this satisfying slow cooker turkey casserole!
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Recipe Information
Ingredients
- 3 cups Cooked turkey (shredded or diced)
- 12 ounces Spaghetti (broken into thirds, uncooked)
- 8 ounces Mushrooms (sliced)
- 2 cans Cream of mushroom soup
- 2.5 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1.5 cups Shredded mozzarella cheese
- 4 tablespoons Butter
- 1 medium Yellow onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 0.5 teaspoon Dried thyme
- 1 unit Chicken bouillon cube (optional, for extra flavor)
Instructions
Spray the inside of your crock pot with non-stick cooking spray or line it with a slow cooker liner for easy cleanup.
In a large skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, and sauté for 5 minutes, or until softened.
Stir in the minced garlic, salt, pepper, parsley, and thyme. Cook for 1 additional minute until fragrant, then remove from heat.
In the crock pot, combine the cream of mushroom soup, chicken broth, heavy cream, and the sautéed mixture. Mix well to combine.
Add the uncooked spaghetti and gently stir to coat the noodles in the sauce.
Sprinkle the Parmesan cheese evenly over the top.
Layer the cooked turkey on top of the spaghetti and sprinkle the optional chicken bouillon cube if desired.
Cover and cook on low for 3 hours. Gently stir halfway through cooking to ensure the pasta cooks evenly.
After 3 hours, stir in 1 cup of shredded mozzarella cheese. Sprinkle the remaining 0.5 cup mozzarella cheese over the top.
Cover and cook for an additional 30-60 minutes, or until the cheese is melted and bubbly, and the pasta is tender.
Serve warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
4548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 120.5 g | 602% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1155 mg | 385% | |
| Sodium | 8027 mg | 349% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 20.3 g | ||
| Protein | 353.5 g | 707% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2410 mg | 185% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 4308 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
