TURKEY TETRAZZINI

1 cup chicken broth
1 1/2 cups (1/4 pound) sliced fresh mushrooms
1/2 cup thin short strips green pepper
1/4 cup melted butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon oregano leaves
1/3 cup Carnation Instant Nonfat Dry Milk crystals plus water to make 1 cup
2 1/2 cups (3/4 pound) cubed cooked turkey
2 tablespoons chopped pimiento
2 cups (4 ounces uncooked) cooked thin spaghetti
2 tablespoons grated Parmesan cheese (for topping)

Saute mushrooms and green pepper in butter in skillet until tender.

Add flour, salt, pepper and oregano. Stir until blended. Add chicken broth. Add water to instant milk crystals to make 1 cup. Add to skillet. Cook over medium heat until thickened, stirring constantly.

Add turkey and pimiento. Mix spaghetti with turkey mixture. Place in buttered 2-quart casserole. Sprinkle with Parmesan cheese.

Bake in moderate oven (350 degrees F) 15-20 minutes or until thoroughly heated.

Makes 4-6 servings
Source: How to Feed Your Family Better for Less (Carnation Instant Nonfat Dry Milk), Carnation Company, 1975

Category:  Main Dishes, Chicken, Poultry
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