|Sliced fresh mushrooms||1 1⁄4 Cup (20 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream||1 1⁄4 Cup (20 tbs)|
|Egg yolks||2 , slightly beaten|
|Julienned cooked turkey||4 Cup (64 tbs)|
|Julienned cooked ham||2⁄3 Cup (10.67 tbs)|
|Shredded parmesan cheese||2 Cup (32 tbs), shredded|
|Spaghetti||8 Ounce, cooked, drained (Long)|
|Butter/Margarine||1 Tablespoon, melted|
Heat 2 tablespoons butter in a skillet; add the mushrooms and cook over medium heat until mushrooms are lightly browned and tender.
Heat 1/4 cup butter in a large heavy saucepan.
Blend in flour and salt; heat until mixture bubbles.
Gradually add milk, stirring constantly.
Bring to boiling; stir and cook 1 to 2 minutes.
Blend in the cream and paprika; heat thoroughly over medium heat.
Vigorously stir about 3 tablespoons hot sauce into egg yolks; immediately blend into mixture in saucepan.
Stir and cook about 2 minutes.
Blend in the turkey, ham, cooked mushrooms, and 1/2 cup Parmesan cheese: heat thoroughly.
Add 2 tablespoons butter to hot cooked spaghetti and toss until butter is melted.
Add 1 cup Parmesan cheese to the spaghetti and toss to mix.
Turn spaghetti into a 2 1/2-quart casserole and pull up around edge of casserole.
Spoon sauce into center, sprinkle remaining Parmesan cheese over sauce, and drizzle the melted butter evenly over all.
Sprinkle with paprika.
Heat in a 350Â°F oven about 15 minutes.