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This is a very easy recipe that can be made with leftover turkey or chicken. We got this recipe from Sheryl Brewer when we were living in Urbana, Illinois.

1 (16 oz.) pkg. spaghetti or linguini
3 Tbsp butter
1 small onion, diced
1/4 cup flour
1 1/2 cup milk
1 (2 1/2 ozs.) can sliced mushrooms or pieces
1 chicken flavored bouillon cube
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
3 Tbsp butter
2 cups cubed cooked turkey

Cook spaghetti as package directs; drain and return to pan. Meanwhile, in 2 quart saucepan, over medium heat, cook onion in the 3 tablespoons butter until tender. Stir in flour until blended. Gradually stir in milk, mushrooms, with their liquid, bouillon, salt, and pepper. Cook, stirring constantly, until mixture is slightly thickened.

Remove saucepan from heat; stir in cheese. Melt 3 tablespoons butter, pour over bread crumbs and toss until crumbs are coated.
Preheat oven to 350 degrees. To the spaghetti, add sauce mixture and turkey. Gently toss to mix well. Put into 12 x 9 inch baking dish. Top with bread crumbs and some extra grated parmesan or romano cheese. Bake 20 minutes or until thoroughly heated.

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