Turkey Tetrazzini

• 1 (2 oz.) can mushroom stems and pieces
• 1 to 2 Tbsp. oil
• 3 Tbsp. flour
• 1/2 tsp. salt
• dash of pepper
• 1 Tbsp. grated Parmesan cheese
• 1/2 c. turkey or chicken broth
• 1 1/4 c. skim milk
• 1 1/2 c. turkey, cooked and diced
• 1 Tbsp. pimento, chopped
• 2 c. thin, cooked, unsalted spaghetti

1. Grease 1 1/2-quart casserole lightly or spray with vegetable oil spray.
2. Cook mushrooms and green peppers in oil until green peppers are tender.
3. Stir in flour, salt and pepper.
4. Mix broth with milk.
5. Slowly add flour to mixture; stirring constantly. Cook until thickened.
6. Stir in turkey and pimento.
7. Mix in spaghetti.
8. Pour in casserole.
9. Sprinkle with cheese at 350u0b0 (moderate oven) until bubbly throughout, about 30 minutes.
10. Makes four 1-cup servings.

mushroom stems, oil, flour, salt, pepper, parmesan cheese, turkey, milk, turkey, pimento, thin

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781024 (may not work)