|Thin spaghetti||8 Ounce|
|Butter/Margarine||4 Tablespoon (Around 0.5 Stick)|
|Milk||2 Cup (32 tbs)|
|Canned sliced mushrooms||4 Ounce|
|Diced cooked turkey||2 Cup (32 tbs)|
|Canned pimientos||4 Ounce, diced|
|Grated parmesan cheese||2 Tablespoon|
1 Cook spaghetti, following label directions; drain.
Place in a buttered 8-cup casserole.
2 While spaghetti cooks, melt butter or margarine over low heat in a medium-size saucepan.
Blend in flour and salt; cook, stirring all the time, just until mixture bubbles.
Stir in milk slowly, then liquid from mushrooms, plus enough water to make 1 cup; continue cooking and stirring until sauce thickens and boils for 1 minute.
3 Stir in mushrooms, turkey, and pimientos; spoon over spaghetti; sprinkle with cheese.
4 Bake uncovered in moderate oven [350Â°] for about 1 hour.