 Turkey Tetrazzini| 2 tablespoons | cornstarch | | 1 1/4 cups | milk | | 3/4 cup | broth | | 1/2 teaspoon | salt | | 1/2 teaspoon | garlic powder | | 1/8 teaspoon | pepper | | 1/4 cup | Parmesan cheese, grated | | 2 tablespoons | dry white wine | | 1 can (4 ounces) | drained mushrooms | | 1 jar (2 ounces) | chopped pimiento | | 8 ounces | spaghetti | | 2 cups | cooked turkey | | 2 tablespoons | sliced 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.
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