Turkey Tetrazzini
(from the Lion House Recipes Cookbook)
8 oz. spaghetti, broken in pieces
5 Tbsp. butter
6 Tbsp. flour
3 c. chicken, turkey or vegetable broth
1 c. light cream
1 tsp. salt
Pepper to taste
1 c. fresh or 8 oz. canned mushrooms, including the water
3 c. cubed, cooked turkey
½ c. grated parmesan cheese
½ c. shredded cheddar cheese
Cook spaghetti in boiling water until just tender. Melt
butter in a saucepan; blend in the flour. Stir broth into flour mixture. Add
cream. Cook until mixture thickens and bubbles. Add salt and pepper, the
drained spaghetti, mushrooms and cooked turkey. Put into a 2-3 quart flat casserole
dish. (A 9x13 dish works great.) Sprinkle
on cheeses. Bake at 350 degrees for 30 minutes or until bubbly and lightly
browned. Serves 8.
