|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Enriched flour||1⁄2 Cup (8 tbs)|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
|Light cream||1 Cup (16 tbs)|
|Cooking sherry||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Canned mushrooms||6 Ounce, drained|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Diced cooked turkey||2 Cup (32 tbs)|
|Shredded parmesan cheese||1⁄2 Cup (8 tbs)|
Cook spaghetti in boiling salted water till just tender (don't overcook); drain.
Melt butter; blend in flour.
Gradually stir broth into flour mixture.
Cook and stir till mixture thickens.
Add cooking sherry and seasonings.
Divide sauce in half.
To one half of sauce, add drained spaghetti, mushrooms, and green pepper.
Place in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Add turkey to remaining sauce.
Make well in center of spaghetti and pour in turkey mixture.
Sprinkle Parmesan cheese over all.
Bake in moderate oven (350°) about 25 minutes or till hot.