Turkey Tetrazzini 12 oz of spaghetti 2 medium onions chopped 1 1/2 c butter 1 pound of sliced mushrooms 1 medium green bell pepper, chopped 2 cups of sweet peas 1/2 cup of flour 1 t. salt 1 t. pepper 6 cups of milk 1 T of Garlic powder 1 T of chicken base 1 cup of Parmesan cheese 6 cups of shredded turkey or chicken breast 2 cups of Panko bread crumbs 1 T. dried parsley Directions: Cook spaghetti according to package. Preheat oven to 350 degrees. Spray 9×13 pan with cooking spray. Sauté onions in 6 T of butter until soft. Add mushrooms and green bell pepper, cook until soft. Sprinkle flour, salt and pepper over veggies, and stir until combined. Add milk and whisk until all the lumps are gone. Mix in garlic powder, and chicken base. Let the mixture come to a boil, and simmer for 2 minutes until the sauce thickens. Add turkey, parmesan cheese, and peas to sauce. Then add spaghetti to mixture. Pour into baking dish. Combine parsley, panko, and remaining butter (melted) and spread over the top of casserole. Bake for 35 minutes, until top is golden brown and bubbly! Jessica 🙂
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