Go Back
–+ servings
Print Recipe

Turkey Tetrazzini

Looking for more turkey ideas? This wonderful recipe may just use up that leftover Thanksgiving turkey!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course, Slow Cooker
Cuisine: American
Keyword: Turkey Tetrazzini
Servings: 6
Calories: 271kcal
Author: Sarah Robinson

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.

Nutrition

Calories: 271kcal | Carbohydrates: 4g | Protein: 16g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1131mg | Potassium: 254mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 273mg | Iron: 1mg