Turkey Tetrazzini

2 tablespoonscornstarch
1 1/4 cupsmilk
3/4 cupbroth
1/2 teaspoonsalt
1/2 teaspoongarlic powder
1/8 teaspoonpepper
1/4 cupParmesan cheese, grated
2 tablespoonsdry white wine
1 can (4 ounces)drained mushrooms
1 jar (2 ounces)chopped pimiento
8 ouncesspaghetti
2 cupscooked turkey
2 tablespoonssliced almonds

Equipment List

Glass Prep Bowls
Saucepan
Whisks
Casserole

Instructions

Preheat the oven to 375 F. In a 3-quart saucepan over medium heat, combine cornstarch with milk, broth, salt, garlic powder and pepper. Bring this mixture to boil, stirring constantly.

Remove from heat and stir in grated Parmesan cheese, dry white wine, mushrooms, pimiento and spaghetti, cooked according to package directions and drained, and cooked turkey. Pour this mixture into a lightly greased casserole dish.

Top with more Parmesan cheese and the sliced almonds. Bake in a preheated 375 F oven for 25 minutes or until mixture bubbles and top is browned. Allow to rest for 5 minutes before serving.

Page 1