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Title: Classic Turkey Tetrazzini
Categories: Poultry, Vegetables, Mushrooms, Cheese, Pasta
Yield: 12 servings

16 oz Spaghetti
2 md Onions; chopped
9 tb Butter; divided
1 lb Sliced fresh mushrooms
1 lg Red bell pepper; chopped
1/2 c A-P flour
1 ts Salt
6 c Milk
1 tb Chicken bouillon granules
6 c Diced, cooked turkey
1 c Grated Parmesan cheese
1 1/2 c Dry bread crumbs
4 ts 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" X 9" baking dish and one
greased 11: X 7" baking dish.

Melt remaining butter; toss with bread crumbs. Sprinkle
over casseroles. Bake, uncovered, @ 350oF/175oC for
30-35 minutes or until heated through. Sprinkle with
parsley.

Shannon Weddle, Berryville, Virginia

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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