- 1 small onion, diced
- 1 celery rib, diced
- 1 tablespoon butter
- 5 tablespoons King Arthur Unbleached 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
- In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add the milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaf. Whisk in the sour cream, parsley and lemon juice.
- Place the spaghetti in a greased 11-in. x 7-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Pork Tetrazzini in Quick Cooking July/August 2004, p53
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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