Crock Pot Turkey Tetrazzini

By Naturally Savvy Recipes

Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.
Cook on low for 6-8 hours.
Serve over cooked spaghetti; sprinkle with parmesan cheese.
Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.



Ingredients:
2 1/2 cups diced cooked turkey breast ( for ease, buy a precooked breast, such as Jennie-O)
1 (14 1/2 ounce) cans fat-free chicken broth
1 (10 1/2 ounce) cans low-fat cream of mushroom soup
2 teaspoons sherry wine or 2 teaspoons cooking wine
1/2 cup shredded low-fat cheddar cheese
8 ounces canned mushroom slices, drained
1/4 cup pimento stuffed olives (optional)
12 ounces uncooked spaghetti
parmesan cheese
3 tablespoons water
1 1/2 tablespoons cornstarch

Steps/Methods:
Place all ingredients except spaghetti, parmesan, water and cornstarch into crock pot; stir.
Cook on low for 6-8 hours.
Serve over cooked spaghetti; sprinkle with parmesan cheese.
Prior to serving, you'll probably want to thicken this a little more. Mix lukewarm water and cornstarch in a bowl until corn starch is dissolved. Add to crock pot mixture. Stir until thickened. If it it not thick enough you may repeat this step.

By Naturally Savvy Recipes| October 28, 2011
Categories:  Recipes

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Naturally Savvy Recipes

Naturally Savvy Recipes

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