Turkey Tetrazzini

• 1 (8 oz.) pkg. linguini or thin spaghetti
• butter or margarine
• 1 small onion, diced
• 1/4 c. flour
• 2 3/4 c. milk
• 1 (2 1/2 oz.) jar sliced mushrooms
• 1 chicken flavor bouillon cube or envelope
• 1/2 tsp. salt (optional)
• 1/4 tsp. cracked pepper
• 1/4 c. grated Parmesan cheese
• 4 slices bread (can substitute breadcrumbs)
• 2 c. cubed cooked turkey

1. About 1 hour before serving:
2. In 6-quart saucepot, cook spaghetti as label directs; drain.
3. Return spaghetti to saucepot; keep warm.
4. Meanwhile, in 2-quart saucepot or pan over medium heat in 3 tablespoons hot butter or margarine, cook onion until tender, stirring occasionally.
5. Stir in flour until blended.
6. Gradually stir in milk, mushrooms with liquid, bouillon, salt and pepper. Cook, stirring constantly, until mixture is slightly thickened. Remove pan from heat; stir in cheese.

thin spaghetti, butter, onion, flour, milk, mushrooms, chicken flavor, salt, cracked pepper, parmesan cheese, bread, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396522 (may not work)