2 Cheese Turkey Tetrazzini
|Margarine/Butter||1⁄4 Cup (4 tbs) (Null)|
|All purpose flour/Null||1⁄4 Cup (4 tbs) (Null)|
|Instant chicken bouillon/Null||1 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Hot water/Null||1⁄2 Cup (8 tbs) (Null)|
|Milk/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Spaghetti/Null||3 Cup (48 tbs), cooked, drained (Null)|
|Chopped cooked turkey/Chicken||2 Cup (32 tbs) (Null)|
|Canned sliced mushrooms/Null||4 Ounce, drained (1 Can)|
|Dried parsley flakes/Null||1 Tablespoon (Null)|
|Sherry/Null||2 Tablespoon (Null)|
|Grated parmesan cheese/Null||2 Tablespoon (Null)|
|Shredded cheddar cheese/Null||2 Tablespoon (Null)|
Place margarine in 2-quart casserole.
Microwave at HIGH (100%) until melted, 30 seconds to 1 minute.
Blend in flour, instant bouillon, salt and pepper.
Gradually stir in water and cream.
Microwave at MEDIUM-HIGH (70%) until thickened, 6 to 9 minutes, stirring once or twice during cooking.
Stir in spaghetti, turkey, mushrooms, parsley and sherry.
Sprinkle with Parmesan and Cheddar.
Microwave at MEDIUM-HIGH (70%) until heated, 8 to 10 minutes.