1/4 cup chopped onion 
1/4 cup fresh mushrooms 
1/4 cup each flour & margarine 
1 cup milk 
1 cup chicken broth 
1 Tbsp chopped fresh parsley 
1 tsp dried whole tarragon 
1/8 tsp pepper 
1 dash of ground nutmeg 
2-1/2 cups cooked spaghetti 
1-1/2 cups turkey, cooked/chopped 
1/2 cup shredded Swiss cheese divided chopped parsley 
lemon slice halves 
red pepper strips
  1. Sauté onion and mushrooms in margarine in a large, heavy saucepan until just tender. 
  2. Add flour, stirring well. Cook one minute, stirring constantly. Gradually add milk and chicken broth; cook over medium heat, stirring constantly, until mixture is thick and bubbly. 
  3. Stir in parsley, tarragon, pepper and nutmeg. 
  4. Stir in spaghetti, turkey, and half of the cheese, mixing well. 
  5. Pour into a greased 1-1/2 quart casserole bake at 350° for 20 minutes. 
  6. Sprinkle remaining cheese over the top and bake an additional 5 minutes. Garnish with parsley, lemon slices, and pepper strips.

Excellent turkey leftover casserole recipe.


Serves 4