|Melted butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Half and half||1 Cup (16 tbs)|
|Chopped cooked turkey||4 Cup (64 tbs)|
|Sliced pimentos||2 Ounce, chopped (1 Jar)|
|Spaghetti||7 Ounce, cooked and drained (1 Package)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat oven in Convection Bake to 375°F (*350°F).
In 4-cup glass measure, combine butter and flour. Gradually add broth and half and half, stirring until smooth. Microwave at MEDIUM HIGH for 5 to 6 minutes or until thickened, stirring every 2 minutes.
Combine sauce, turkey, pimiento, spaghetti, mushrooms, salt and pepper. Blend well.
Spoon mixture into 3-quart (9" x 13") baking dish. Sprinkle Parmesan cheese over top.
Convection Bake for 20 to 25 minutes until heated through.