SLOW COOKER TURKEY TETRAZZINI..PERFECT FOR LEFT OVER HOLIDAY TURKEY

For many, many years,

we take the left over turkey

and

make a tetrazzini!

This year, we took our SMOKED turkey

and

whipped up our favorite recipe

and

just let the slow cooker do the work

while we continued to pack away Christmas decorations!

It was marvelous with a touch of smokey flavor!

By using evaporated milk, in addition to

whole milk, you will get a much

creamier consistency!

This is home cooking at it's best!

SLOW COOKER TURKEY TETRAZZINI

1 box fettuccine

1/2 cup butter

1 cup celery, chopped

1/2 medium onion, chopped

2 T. Worcestershire sauce

1 can large can evaporated milk (12 -ounce)

1 can cream of chicken soup, undiluted

1 cup whole milk

1 jar chopped or whole mushrooms

2 cups shredded cheddar cheese

2 cup cubed cooked turkey

Salt and Pepper

Parmesan Cheese

1 can French Fried Onions

Boil the box of fettuccine according to package directions. Drain and set aside.

Sauté celery and onion in butter until translucent. Add soup, mushrooms, evaporated milk, Worcestershire sauce and cheese to the onion and celery. Stir to combine. Pour this mixture into the cooked fettuccine and fold gently. Salt and Pepper to your liking.

Carefully spoon the entire contents in to a greased casserole style crock pot. Sprinkle Parmesan cheese and French onion rings on top. Cover and cook on low for 4-6 hours.