Ingredients Jump to Instructions ↓

  1. 8 ounces dry spaghetti, cooked, drained and kept warm

  2. 1/4 cup dry bread crumbs

  3. 3 tablespoons butter or margarine - divided use

  4. 3/4 cup freshly grated Parmesan cheese - divided use

  5. 1/2 cup chopped onion

  6. 1/4 cup all-purpose flour

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon ground white pepper

  9. 1 (14 1/2-ounce) can chicken broth

  10. 1 (12-ounce) can NESTLÉ CARNATION Evaporated Milk

  11. 2 cups chopped cooked turkey

  12. 2 (4-ounce) cans sliced mushrooms, drained

  13. 1 cup frozen peas, thawed

  14. 2 tablespoons dry sherry

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 °F (175°C). Lightly grease 13x9-inch baking dish.

  2. Combine bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.

  3. Melt remaining butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.

  4. Combine pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with breadcrumb topping.

  5. Bake for 20 to 25 minutes or until topping is lightly browned. Serve immediately.


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