Classic Turkey Tetrazzini
ServingsPrep: 30 min. Bake: 30 min.
⦁ 1 package (16 ounces) spaghetti 2 medium onions, chopped
⦁ 9 tablespoons butter, divided 1 pound sliced fresh mushrooms
⦁ 1 large sweet red pepper, chopped ½ cup all-purpose flour
⦁ 1 teaspoon salt 6 cups 2% milk 1 tablespoon chicken bouillon granules
⦁ 6 cups cubed cooked turkey breast 1 cup grated Parmesan cheese
⦁ 1-½ cups dry bread crumbs 4 teaspoons minced fresh parsley
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender. ⦁ Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat. Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13-in. x 9-in. baking dish and one greased 11-in. x 7-in. baking dish. ⦁ Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley. Yield: 12 servings.