TURKEY TETRAZZINI

Turkey soup, turkey enchiladas, turkey salad, turkey sandwiches, and barbeque turkey, I have tried them all. So with plenty of leftover turkey I started scouring the internet for new recipes and came up with this one from diyreviews.net. Like usual I changed it up a little bit and left out the pimentos mainly because they are not a staple in my pantry. The recipe went together really quick. I really like not using too many bowls to get the meal into the pot. At first the 2 cups of broken spaghetti threw me. I had never measured 2 cups worth. Was it all supposed to be in the cup or could it be taller than the cup? I didn’didn't know and didn't bother to research it on the internet. I just used about 2/3 of a 12 oz. pack of spaghetti and made sure I put in all the fluid. The overall results were pretty good. It was very tasty. My spaghetti was cooked in 4 hours but I think I left it on warm for a little too long because it turned out a little dry. I think it would have been a lot creamier had I added another ½ cup of water and ate it immediately after it was done. I saved a little turkey so the next time I make this I will be adding the extra water and maybe even the pimentos. I went and added the the extra 1/2 cup of water in the recipe below. So if you have leftover turkey or even chicken I would certainly give this a try. Let me know if you liked it! 

INGREDIENTS:

2 cups of chopped turkey

2 cups of broken uncooked spaghetti

 1 cup of shredded cheese

1 can of cream of chicken soup

1 can of mushrooms with the liquid

¼ cup of chopped onion

1 tsp of dried parsley flakes

1- 1 1/2 cups of water

DIRECTIONS:

Spray the crock pot with PAM. Place broken spaghetti in the bottom of the pot. Next combine the soup, water and mushrooms. Then stir in the turkey, cheese, onions, and parsley flakes. Pour over the spaghetti noodles. Cook on low for 4 hours or until the spaghetti is tender.