Recipe of the Week-Turkey Tetrazzini

Turkey Tetrazzini

8 oz spagetti or linguini
3 Tbs butter
1 small onion
1/4 cup flour
2 2/3 cups milk
1- 2 1/2 oz jar sliced mushrooms, opt
1 chicken boullion cube
1/2 tsp salt
1/4 tsp pepper
1/4 cup parmesean cheese
4 slices bread
3 Tbsp butter
2 cups cubed cooked turkey

Preheat oven to 350 F.
Cook Spagetti as label directs; drain. Return to saucepan and keep warm.

While spagetti is cooking, over medium heat, melt 3 Tbsp butter and add onion. Cook onion until tender, stirring occasionally. Stir in flour. Gradually whisk in milk, mushrooms with their liquid, bouillon, salt and pepper. Cook, stirring occasionally until slightly thickened. Remove pan from heat and stir in cheese.

Tear bread into small pieces to make two cups coarse bread crumbs. Melt 3 Tbsp butter and stir in bread crumbs; set aside.

To spagetti in saucepan, add sauce mixture and turkey; gently toss to mix well. Spoon mixture into 8x12 baking dish and top with bread crumbs. Bake about 20 minutes or until heated through.

Prep time: 35 min
Cook time: 20 min
Servings 6