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Ingredients Jump to Instructions ↓

  1. 1 1/2 tablespoons 22ml Margarine

  2. 1 cup 237ml Sliced fresh mushrooms

  3. 1/2 cup 31g / 1.1oz Minced onion

  4. 1/3 cup 20g / 0.7oz All-purpose flour

  5. 1 cup 237ml 2% milk

  6. 1 Low-sodium chicken broth - (10 1/2 oz) Vegetable cooking spray

  7. 1/4 cup 36g / 1 1/3oz Grated Parmesan cheese

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 1/2 teaspoon 2 1/2ml Garlic powder

  10. 3/4 teaspoon 3.8ml Freshly-ground black pepper

  11. 3 tablespoons 45ml Dry sherry

  12. 1 Diced pimentos - (2 oz) - drained

  13. 4 cups 948ml Cooked linguini noodles

  14. 2 cups 292g / 10oz Chopped cooked turkey

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Melt margarine in a large saucepan. Add mushrooms and onion; saute over medium heat for three minutes. Stir in flour; cook for an additional minute, stirring constantly. Gradually add milk and broth; cook six minutes or until thickened and bubbly, stirring constantly with a whisk to eliminate lumps. Remove from heat; stir in cheese, salt, garlic powder, pepper, sherry and pimentos. Stir linguini and turkey into mushroom mixture. Pour into a 2-quart casserole dish coated with cooking spray. Cover casserole with lid or foil and bake at 350 degrees for 30 to 45 minutes, until thoroughly heated. This recipe yields 6 servings. Nutritional Information Per Serving: calories: 325; fat: 9 grams; cholesterol: 50 mg; sodium: 371 mg

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