NOTE: I accidentally posted this on a different blog ... grrr ... so I simple "copied" this and "pasted" it in below ... sorry.
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This is not what you're thinking - it is NOT the basic "leftover" make over after the holidays ... no stuffing or cranberries are in here.
Ingredients
Turkey - I used about 1-2 cups chopped/cubed/shredded
1 box pasta (I used Bow Ties a.k.a. Fafalla) any type will work, even spaghettie or fetticini.
1 pkg. frozen mixed veg - you could use any frozen veg, but I do stress frozen because of the way it's cooked
2 cans Cream of Mushroom soup - do NOT dilute this
1 can corn, undrained - I just added this in as an extra, but you could leave this out, or even use peas or green beans. It's up to you.
Okay, I use my Instant Pot (8-qt) but you can do this on the stovetop as well - I have no idea how to cook pasta in a slow cooker though.
Empty your pasta into the pot - I have a mesh/strainer insert which I use, it makes it easier once the pasta is done.
Add enough cold water to just cover the pasta, give it a twirl to make sure ALL the pasta gets wet and is under the water line.
Add some salt - I added about 2 teaspoons since, really, this is the only time the pasta will take on taste - just plop it on top, no need to stir.
Top with the frozen veggies ... trust me, only the frozen stuff.
"Pressure Cook" for 4 minutes ... hubby thought it would have been better at 3 minutes .... I guess it all depends on how you like your pasta cooked - but for this round, you want it under cooked.
Once it is done, Quick Release the steam .... retain 1 cup of the pasta water (I use a coffee mug) and strain your veg/Pasta, giving it a stir before pulling it out of the water. Dump the extra water.
Now - put the pasta/veg mix back into the pot - no need for the strainer anymore, if you used one - and dump in the canned veg, if you're using it, and 1 can of the cream of mushroom shoup.
Add the 1 cup reserved pasta water and give it a stir ... if it looks too thin, add the second can of soup - I used both to make it nice and saucy!
"Pressure Cook" for zero minutes .... I do this quite often ... it will heat the food up until it just hits that point where the timer would kick in, but instead it stops.
Now, I Quick Released the steam ... I'm impatient, but the longer it sits, the more your pasta will cook - temember, it did reach pasta cooks really fast ....
Tada - it's done.
We topped ours with some shredded mozzerela - but I think shredded parm would have worked nicely too ... just use your favorite.
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