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. | Ground 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.
