Tinfoil Chef

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This is the first recipe I’ve seen that actually used spaghetti in a slow cooker. That and the fact that I love tetrazzini was more than enough reason to give this a try. The first time we had this it didn’t turn out so great because the spaghetti was mostly dry and the whole thing just didn’t have a whole lot of flavor.

When I reheated the leftover from that batch we decided to try adding a can of cream of mushroom soup and some milk. That did the trick and the second meal with that batch was a lot better. It restored the creamy consistency that we’d expected and added some flavor as well.

Before making it again we did as we almost always do and changed the original recipe. Made this way the spaghetti came out perfect and there was plenty of flavor and a perfect creamy consistency. We only finished eating a few hours ago and I’m already looking forward to having this one again soon.

Naturally, as in many recipes that my wife and I tinker around with, this one got doubled so that one making will be useful for two or more meals. Besides, we’re working with a seven quart slow cooker. The way this recipe was originally written called for a four quart unit, it would have gotten lost in out seven quart cooker. Anyway, here’s how the ingredients list turned out by the time we were done:

3 cups hot water
1 10oz can cream of mushroom soup
2 10oz cans cream of chicken soup
2 4oz cans mushroom stems & pieces (NOT drained)
2 lbs ground turkey
2 cups shredded cheddar cheese
1 medium onion diced
2 teaspoons parsley flakes
dash nutmeg
4 cups broken uncooked spaghetti

In a bowl combine the water, soup and the mushrooms (with the liquid). Stir in the turkey, cheese, nutmeg and parsley.

Put the onions in a skillet with either a pat of butter or a drizzle of olive oil and saute for two to three minutes or until they’re starting to turn translucent. Add the onions to the bowl and then add the spaghetti. Stir to combine everything.

Spray the slow cooker with a flavored non-stick cooking spray and pour the mixture into the crock. You’ll need to do a bit more mixing to get all of the spaghetti covered.

Cover and cook on LOW for 4 to 6 hours until the spaghetti is tender. Give it one more mixing just before serving.

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