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"My mom always made this with leftover turkey or ham. You can also use chicken or tuna instead of pork," says Doreen Kelly of Roslyn, Pennsylvania.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 tablespoon butter
  • 5 tablespoons all-purpose flour
  • 1 can (14-1/2 ounces) chicken broth
  • 1 cup 2% milk
  • 1 bay leaf
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sour cream
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon lemon juice
  • 2 cups cooked spaghetti
  • 2 cups diced cooked pork
  • 2 tablespoons seasoned bread crumbs

Nutritional Facts

1 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  1. Preheat oven to 350°. In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat. Discard bay leaf. Whisk in sour cream, parsley and lemon juice.
  2. Place the spaghetti in a greased 11x7-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, 30-35 minutes or until bubbly. Let stand 5 minutes before serving. Yield: 4 servings.
Originally published as Pork Tetrazzini in Quick Cooking July/August 2004, p53

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


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