Turkey Tetrazzini
- 6 oz. pkg. dry spaghetti
- 1 1/2 c. sliced fresh mushrooms
- 1/4 c. all-purpose flour
- 1/4 c. chopped green pepper
- 1 (12 oz.) can evaporated milk
- 1 tsp. instant chicken bouillon
- 1 c. chopped cooked turkey or chicken
- 2 Tbsp. dry sherry or water
- 1/4 c. grated Parmesan cheese
- Cook, rinse and drain pasta according to directions.
- Cook mushrooms and pepper in a small amount of boiling water in a large covered saucepan about 3 minutes or until vegetables are tender. Drain well.
- Stir together flour and 1/2 cup cold water in a small bowl.
- Stir into vegetable mixture in saucepan.
- Stir in milk and bouillon.
- Cook and stir until thickened and bubbly.
- Stir in the pasta, turkey or chicken and sherry or water.
- Spray a 2-quart square baking dish with nonstick spray coating.
- Pour the pasta mixture into the dish.
- Sprinkle with cheese.
- Bake, uncovered, in a 400u0b0 oven for about 10 minutes or until heated through.
- Makes 4 servings.
dry spaghetti, mushrooms, allpurpose, green pepper, milk, instant chicken, chicken, sherry, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=874499 (may not work)