 | | Directions |
- Preheat oven to 350°F. Grease 2 quart baking dish.
- Cook spaghetti according to package directions. Drain and keep hot.
- In a heavy skillet, saute mushrooms and garlic in 2 tablespoons of butter. Remove from heat and set aside.
- In the same skillet, melt 1/4 cup of butter over medium low heat.
- Add flour, salt and pepper to melted butter and whisk until smooth.
- Gradually add chicken broth to skillet mixture, Stirring constantly. Bring mixture to a boil, stirring constantly. Boil for 1 minute.
- Reduce heat and cook until slightly thickened.
- Remove from heat. Stir in milk, sherry and Worcestershire sauce.
- Combine cooked spaghetti, mushrooms, turkey and mozzarella cheese. Pour into prepared baking dish. Sprinkle with Parmesan cheese. Bake for 30 minutes or until lightly browned.
|
|
|
Container: 2 quart baking dish
Servings: 6
|  | | Ingredients | | - | | 8 ounces thin spaghetti |
| - | | 2 tablespoons butter |
| - | | 8 ounces fresh mushrooms |
| - | | 1/4 cup all purpose flour |
| - | | 1/4 cup butter |
| - | | 1 teaspoon salt |
| - | | 1 pinch black pepper |
| - | | 1 pinch cayenne pepper |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1 clove garlic, chopped fine |
| - | | 2 cups chicken broth or stock |
| - | | 3 tablespoons cooking sherry (adjust to taste) |
| - | | 1/3 cup milk |
| - | | 2 cups cooked turkey (or chicken), cubed |
| - | | 1/2 cup Parmesan cheese, grated |
| - | | 1/2 cup Mozzarella (or Swiss) cheese, shredded |
| |
| |
