Turkey Tetrazzini

By Lorena_321

Ingredients

• 1 pkg. (16 oz.) spaghetti
• 2 med. onions, chopped
• 9 T. butter, divided
• 1 lb. sliced fresh mushrooms
• 1 lg. sweet red pepper, chopped
• 1/2 cup all-purpose flour
• 1 t. salt
• 6 cups milk
• 1 T. chicken bouillon granules
• 6 cups cubed cooked turkey breast
• 1 cup grated Parmesan cheese
• 1 1/2 cups dry bread crumbs
• 4 t. minced fresh parsley

Preparation

Step 1

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 T. butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer.
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 Parmesan cheese; heat through. Remove from the heat.
Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9x2" baking dish and one greased 11x7x2" baking dish.
Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Sprinkle with parsley.