Creamy Turkey Tetrazzini
|Butter||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken bouillon cube||1 , crumbled|
|Boiling water||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Spaghetti||8 Ounce, cooked and drained (1 Package)|
|Cooked turkey||2 Cup (32 tbs), cubed|
|Canned sliced mushrooms||4 Ounce, sliced (1 Can)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Melt butter in a large, heat-resistant, non-metallic bowl on full power for 1 minute.
Blend in flour, salt, pepper and crumbled bouillon cube.
Gradually stir in boiling water and cream.
Heat, uncovered, on roast for 6 minutes or until thickened and smooth, stirring occasionally.
Stir in sherry, spaghetti, turkey and mushrooms.
Pour mixture into a deep, 2-quart, heat-resistant, non-metallic casserole.
Sprinkle with grated cheese and heat, uncovered, on roast for 6 minutes or until heated through.