Turkey Tettrazini (JP)
by Jessica Perry
serves: 6
|
|
|
|
|
Turkey, noodles baked in sauce |
Ingredients: |
|
8 oz |
|
spaghetti, cooked |
|
1 lb |
|
turkey, chopped |
|
1/4 c |
|
margarine |
|
1/2 lb |
|
mushrooms, sliced |
|
1/4 c |
|
flour |
|
2 c |
|
broth |
|
1 c |
|
cream |
|
1 c |
|
milk |
|
1 tsp |
|
salt |
|
1/8 tsp |
|
pepper |
|
1/3 c |
|
parmesan cheese |
|
1/4 c |
|
butter |
|
1/2 c |
|
parmesan cheese |
|
1 c |
|
bread crumbs |
Directions: |
|
Saute margarine and mushrooms. Add broth, cream, and milk. Stir contantly until thick. Add salt, pepper, and 1/3 c parmesan. Add spaghetti and turkey. Put in baking dish. Combine butter, bread crumbs, and 1/2 c parmesan for topping.
Cover and bake 45 minutes at 350 degrees.
|
|