AuthorAleicia SchmitzCategoryCASSEROLES, MAIN DISH 34 cups turkey or chicken
1 medium onion; chopped
2 cups sliced mushrooms
4 tbsp butter
2 tbsp seasoned flour
1 small green pepper
3 cups milk
10 oz thin spaghetti noodles (soaked in turkey or chicken stock)
Parmesan cheese
¼ cup white wine
2 cups chicken or turkey stock
1
Saute onion, peppers, and mushrooms in a little bit of butter. Mix the cubed turkey and sauteed veggies in a bowl.
Cook the spaghetti noodles in stock until the noodles have completely soaked up the stock.
Melt the butter in skillet. Add the flour and let it cook a little, then add the milk. Simmer until thick; then add the wine.
Mix the cooked noodles with the meet and veggies mixture thoroughly. Then add the sauce and mix well. Pour into a 9x13 greased casserole dish. Sprinkle with Parmesan cheese. Bake at 375* for 30 minutes
Nutrition Facts
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Serving size
Ingredients
34 cups turkey or chicken
1 medium onion; chopped
2 cups sliced mushrooms
4 tbsp butter
2 tbsp seasoned flour
1 small green pepper
3 cups milk
10 oz thin spaghetti noodles (soaked in turkey or chicken stock)
Parmesan cheese
¼ cup white wine
2 cups chicken or turkey stock