Baked Turkey Tetrazzini

Ready in 1 hour

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1/8 ts Nutmeg
1 lb Spaghetti; cooked
2 cubes Chicken bouillon
1 ts Kitchen Bouquet
1/4 c Flour
Mushroom broth; from cans
1/8 ts Pepper
1/2 lb American cheese; Diced
1/2 ts Salt
1/4 c Butter or margarine
1 tb Sherry; or Vermouth
3 c milk
2 3-oz cans sliced mushrooms
4 c Slivered cooked turkey
1/4 c Onion; minced

Original recipe makes 8



Arrange cooked spaghetti in large greased baking dish. Drain mushrooms, reserving broth. Top spaghetti with turkey and mushrooms. Melt butter, add onion and cook until soft. Stir in flour. Add liquids, bouillon cubes and spices; cook stirring constantly until sauce thickens. Add Kitchen Bouquet, sherry and cheese. Stir until cheese melts. Pour sauce over spaghetti and turkey. Sprinkle lightly with paprika if desired. Bake at 375 degrees until thoroughly hot, about 20-30 mintes. Serve immediately. Yields 8-10 servings. FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966, MRS. JULIE BLAES, LITTLE ROCK AIR FORCE BASE From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 456 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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