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Cheesy Turkey Tetrazzini Crockpot Casserole
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Bowl

Ingredients
  

  • 2 cups cooked turkey, diced
  • 8 ounces spaghetti, broken into thirds and cooked
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup sliced mushrooms
  • 1/2 cup frozen peas
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the diced onion, minced garlic, sliced mushrooms, frozen peas, cream of chicken soup, sour cream, salt, and black pepper to the slow cooker. Stir until evenly combined.
  • Fold in the cooked turkey and cooked spaghetti until the pasta and meat are coated with the sauce mixture.
  • Sprinkle the mozzarella cheese and Parmesan cheese over the top. Cover and cook on low for 3 hours.
  • Remove the lid for the final 15 minutes of cooking to let the cheese melt fully and the edges set.

Notes

Stir the casserole once halfway through cooking if your slow cooker runs hot, and add a splash of milk if the sauce looks too thick after the pasta absorbs liquid. Leftovers reheat well in the microwave with a little extra sour cream stirred in to loosen the sauce.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Bowl