Turkey Tetrazzini

• 1 (8 oz.) pkg. linguini
• butter or margarine
• 1 small onion, diced
• 1/4 c. all-purpose flour
• 2 3/4 c. milk
• 1 (2 1/2 oz.) jar sliced mushrooms
• 1 chicken-flavored bouillon cube
• 1/2 tsp. salt
• 1/4 tsp. cracked pepper
• 1/4 c. Parmesan cheese
• 4 slices white bread
• 2 c. cubed cooked turkey

1. Cook linguini per directions; drain.
2. Keep warm.
3. In a 2-quart saucepan over medium heat, in 3 tablespoons hot margarine or butter, cook onion until tender, stirring occasionally.
4. Stir in flour until blended.
5. Gradually stir in milk, mushrooms with their liquid, bouillon, salt and pepper.
6. Cook, stirring constantly, until mixture is slightly thickened.
7. Remove saucepan from heat; stir in cheese.
8. Tear bread into small pieces to make 2 cups coarse bread crumbs.

linguini, butter, onion, allpurpose, milk, mushrooms, chicken, salt, cracked pepper, parmesan cheese, white bread, turkey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=739061 (may not work)