pound mushrooms, sliced
1 small onion, minced
cup all-purpose flour
3 cups chicken broth
3 tablespoons dry sherry
4 cups shredded or chopped cooked turkey or chicken
2 cups frozen Frenched green beans, thawed
Salt and pepper
pound thin spaghetti
cup toasted slivered almonds
cup chopped fresh parsley
1 cup grated Parmesan cheese
Melt butter in large saucepan over medium heat. Add mushrooms and onion and saute until mushrooms give up their juice, about 8 minutes. Stir in flour to make a paste. Add broth, milk, and sherry and stir until smooth and thick. Add turkey and green beans and season generously with salt and pepper. Set aside.
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking dish. Cook spaghetti in a large pot of boiling salted water until done, about 12 minutes. Drain well.
Mix spaghetti into creamed turkey mixture, then mix in almonds and parsley. Transfer to the prepared baking dish and top with Parmesan cheese. Bake 30 minutes until topping is golden and filling is hot. Serve immediately.
Yield: 6 servings
Source: The Good Home Cookbook
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