Turkey Tetrazzini

Ingredients

8 oz.

Uncooked spaghetti

2 tsp.

Canola oil

1/2 cup

Butter

2/3 cup

Chopped celery

2/3 cup

Chopped onions

2/3 cup

Chopped red peppers

1 1/2 tsp.

Minced fresh garlic (OR 1/2 tsp. garlic powder)

1/3 cup

All-purpose flour

1 tsp.

Dried thyme leaves

1/4 tsp.

Black pepper

2 cups

Chicken broth

1 cup

Milk

3/4 cup

Dry white wine

1 lb.

Sliced turkey medallions

2 (7 oz.) jars

Sliced mushrooms, drained

3/4 cup

Shredded Parmesan cheese

1/2 cup

Plain dried breadcrumbs

2 tbsp.

Unsalted butter, melted

As needed

Non-stick cooking spray

Directions

Preheat oven to 350°F.

Cook spaghetti according to package directions; rinse and drain. Toss cooked, drained spaghetti with canola oil. Set aside.

Melt 1/2 cup butter in a large sauté pan on medium heat. Add celery, onions, peppers and garlic. Cook and stir 5 minutes.

Stir in flour, thyme and black pepper. Gradually add broth, milk and wine, stirring constantly until smooth. Bring to boil, stirring frequently. Simmer and stir 1 minute. Remove from heat.

Stir in cooked spaghetti, turkey, mushrooms and cheese.

Spoon the mixture into well-sprayed 3-quart casserole. Combine breadcrumbs and 2 tbsp. melted, unsalted butter. Sprinkle evenly over top of casserole mixture.

Bake in preheated oven 35 to 40 minutes or until mixture is bubbling and golden brown on top.

TIP: Substitute linguine or vermicelli pasta for the spaghetti.