Turkey and Macaroni the Editors of Publications International, Ltd.
Turkey and Macaroni
Makes 4 to 6 servings
|1||teaspoon vegetable oil|
|1-1/2||pounds ground turkey|
|2||cans (10-3/4 ounces each) condensed tomato soup, undiluted|
|1||can (16 ounces) corn, drained|
|1/2||cup chopped onion|
|1||can (4 ounces) sliced mushrooms, drained|
|Salt and black pepper|
|2||cups uncooked macaroni, cooked and drained|
- Heat oil in large nonstick skillet over medium-high heat; Brown turkey, stirring to break up meat. Transfer turkey to slow cooker.
- Add soup, corn, onion, mushrooms, ketchup, mustard, salt and pepper to slow cooker; mix well. Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
- Stir in macaroni. Cover; cook on LOW 30 minutes.
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