Baked turkey tetrazzini

Yield: 8 Servings

Measure Ingredient
1 pounds Spaghetti; cooked
2 cans (3-oz) sliced mushrooms
4 cups Slivered cooked turkey
¼ cup Butter or margarine
¼ cup Minced onion
¼ cup Flour
3 cups Milk
Mushroom broth from cans
2 Chicken bouillon cubes
⅛ teaspoon Pepper
½ teaspoon Salt
⅛ teaspoon Nutmeg
1 teaspoon Kitchen Bouquet
1 tablespoon Sherry or Vermouth
½ pounds Diced American cheese

Arrange cooked spaghetti in large greased baking dish. Drain mushrooms, reserving broth. Top spaghetti with turkey and mushrooms.

Melt butter, add onion and cook until soft. Stir in flour. Add liquids, bouillon cubes and spices; cook stirring constantly until sauce thickens.

Add Kitchen Bouquet, sherry and cheese. Stir until cheese melts. Pour sauce over spaghetti and turkey. Sprinkle lightly with paprika if desired. Bake at 375 degrees until thoroughly hot, about 20-30 mintes. Serve immediately.

Yields 8-10 servings.

FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. JULIE BLAES,

LITTLE ROCK AIR FORCE BASE

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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