It's also an easy one dish casserole that everyone in the family enjoys!
Preheat oven to 375º. In a large heavy saucepan sauté over medium heat:
10 ounces mushrooms, sliced thin (about 4 cups) with 1/4 cup butter.
Cook until most of their liquid is reduced, lower the heat, add and cook for an additional 3 minutes:
- 1/4 cup all purpose flour
Combine and add to the mushroom mixture, stirring constantly and simmering until thickened (approx. 5 minutes).
- 1 3/4 cups milk
- 2 cups chicken broth
- 1/4 cup dry white wine
Meanwhile, in a kettle of boiling salted water cook until it is al dente and drain:
- 10 ounces spaghetti
In a large bowl combine:
- The drained spaghetti
- The mushroom sauce
- 3 cups diced HoneyBaked Turkey Breast (Oven-Roasted or Smoked)
- 1 8 oz. package frozen peas (approx. 1 1/3 cup)
- 1/4 diced red pepper
- 1/2 cup grated Parmesan cheese
Mix well and transfer to a greased shallow 3 quart casserole. Top with:
- 1/3 cup grated Parmesan
- 1/3 cup fine fresh bread crumbs
- salt and pepper to taste
And dot top with:
- 1 tablespoon butter
Bake for 30 to 40 minutes, or until it's bubbling and the top is golden brown.
Serves 6
Can be prepared in advance and frozen prior to baking. Reduce heat to 325º and cook for approx. 1 1/2 hours. Or bring to room temp. and cook for 50 minutes.
Here's to a great dinner with great family and friends!
--Your HoneyBaked Ham Douglasville Crew
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