Mushroom Turkey Tetrazzini 12 ounces uncooked spaghetti, broken into 2-inch pieces 2 teaspoons chicken bouillon granules 1/2 pound sliced fresh mushrooms 2 tablespoons butter 2 tablespoons all-purpose flour 1/4 cup sherry or reduced-sodium chicken broth 3/4 teaspoon salt-free lemon-pepper seasoning 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1 cup fat-free evaporated milk 2/3 cup grated Parmesan cheese, divided 4 cups cubed cooked turkey breast 1/4 teaspoon paprika Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Mushroom Turkey Tetrazzini cont. Cook spaghetti according to package directions. Drain, reserving 2-1/2 cups cooking liquid. Stir bouillon into cooking liquid and set aside. Place spaghetti in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In a large nonstick skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in sherry or broth and reserved cooking liquid. Add the lemon-pepper, salt and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in milk and 1/3 cup Parmesan cheese until blended. Add turkey; cook and stir until heated through. Pour turkey mixture over spaghetti and toss to combine. Sprinkle with paprika and remaining Parmesan cheese. Cover and bake Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Mushroom Turkey Tetrazzini at 375° for 25-30 minutes or until bubbly. Yield: 8 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008