Need more turkey ideas? I’ve got several I’m planning to try this week. Hopefully my family won’t notice we’re still eating turkey!
Turkey Tetrazzini
Ingredients
- 2-4 cups chopped cooked turkey
- 2 10.75 ounce cans condensed cream of celery soup
- 1 cup sliced mushrooms
- 2 cups sour cream
- 1 cup grated Parmesan cheese
- 2 t salt
- 1/4 t pepper
- 1 bag frozen peas
- 1 package cooked egg noodles
Instructions
- In slow cooker, mix together turkey, soup, mushrooms, sour cream, salt, pepper and frozen peas and Parmesan cheese.
- Cook on low for 4-6 hours
- Serve over cooked egg noodles
- If you plan to do this Freezer to Crockpot, mix all ingredients in a bowl (but egg noodles) and then add to a freezer safe bag. Freeze as flat as possible. Thaw in refrigerator the night before, or if you forget to get it out (like I always do!), place in hot water for 15-30 minutes to thaw enough to get it out of the bag. Then place in crockpot, just be sure to add an extra hour or so of cooking time.
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