1 1/2 Tbs. salt
5 quarts water
12 oz. box spaghetti
1 medium onion, chopped
1/4 c. butter or margarine
1/4 c. all purpose flour
1 1/2 c. chicken stock
1 1/2 c. milk
1 tsp. salt
1/8 tsp. pepper
3/4 c. grated Parmesan cheese
1/2 lb. mushrooms, sliced
3-4 c. cooked turkey, diced small
In a large pot, add salt to boiling water. Add spaghetti so water continues to boil. Cook, uncovered, until tender, about 9 minutes. Stir occasionally. Drain. Run under cold water so spaghetti stops cooking. Meanwhile, cook butter & onion until tender in a saucepan. Remove from heat & stir in flour. Stir until flour mixes smoothly with the butter. Gradually stir in stock & milk. Return to heat
cook & stir until sauce boils. Season sauce with salt, pepper & 1/4 c. cheese. Set aside. In a large skillet, saute mushrooms in 2 Tbs. butter until lightly browned. Combine spaghetti, mushrooms & turkey in a 2-3 quart casserole. Pour sauce on top. Sprinkle with remaining cheese. Chill until ready to bake. Bake at 375 for 30-35 minutes or until bubbly. If dish hasn't been chilled, cook about 20 minutes. Makes 6 servings.
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