Dump frozen mixed vegetables over raw ground turkey, paired with 2 simple ingredients, into slow cooker for a cozy dish that I crave this week after week
Variations & Tips
You can swap the cream of chicken soup for cream of mushroom or cream of celery if that’s what you have on hand, or use a lower-sodium version if you’re watching salt. For a slightly richer, more old-fashioned Amish casserole vibe, stir in 1/4 cup of sour cream or a splash of heavy cream along with the noodles. If you prefer a bit more seasoning, add 1 teaspoon of dried parsley or a pinch of garlic powder when you stir everything together after the turkey is cooked. To stretch the meal for a bigger family, increase the egg noodles to 4 cups and add up to 1 cup of chicken broth when you add the noodles so there’s enough liquid for them to cook. You can also use ground chicken instead of turkey with the same cook times. FOOD SAFETY TIPS: Always start with fully thawed ground turkey if it has been frozen; do not cook large frozen blocks of meat in the slow cooker, as they may stay too long in the temperature “danger zone” (40°F to 140°F). Make sure the turkey reaches an internal temperature of 165°F before serving. Keep the slow cooker covered while cooking to maintain a safe temperature, and refrigerate leftovers within 2 hours in shallow containers. Leftovers can be stored in the fridge for up to 3 to 4 days and should be reheated until steaming hot before eating.
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