Minced fresh garlic (OR 1/2 tsp. garlic powder)
Sliced mushrooms, drained
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.
Swap and substitute to make it your own.