Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 6 Ounces spaghetti cooked according to package directions and drained
- 1 Large egg white beaten
- 1/3 Cup Parmesan cheese
- 2 -1/2 Tablespoons margarine melted
- 1 Cup onion chopped
- 1 Clove garlic minced
- 1 Package (10 ounces) frozen mixed vegetables, thawed and well drained
- 2 Tablespoons flour
- 1 Teaspoon poultry seasoning
- 1/8 Teaspoon pepper
- 1 -1/2 Cups skim milk
- 2 Cups COOKED TURKEY cubed
Preparation
1. In medium-size bowl combine spaghetti, egg white, cheese and 1 tablespoon margarine. In well greased 9-inch pie plate, press pasta mixture over bottom and up sides of pie plate.
2. Grease 10-X 12-inch piece aluminum foil. Press foil, greased side down, next to pasta shell. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until pie shell is set and slightly browned on edges.
3. In medium-size saucepan, over medium-high heat, saute onion and garlic in remaining margarine 2 to 3 minutes or until onion is translucent. Fold in vegetables and cook for 1 minute. Sprinkle flour, poultry seasoning and pepper over mixture, stirring to combine. Remove pan from heat.
4. Slowly pour milk over vegetable mixture, stirring constantly. Return saucepan to medium heat; cook and stir until mixture is thickened.
5. Add turkey, reduce heat to medium-low and simmer 5 minutes or until heated throughout. Pour mixture into cooked pasta shell.
6. To serve, cut spaghetti pie into six wedges.
