Turkey Tetrazzini

1  lb.		spaghetti, noodles or pasta
3  cups		leftover turkey, more or less, cut into bite sized chunks
1  lb.		mushrooms, sliced
1		red bell pepper, chopped
1		onion, chopped
1  cup		frozen peas
2  cups		chicken broth
1-3/4  cups		2% milk
1/4  cup		sherry
1/4  cup		flour
1  teaspoon		salt
1  pinch		pepper to taste
1  teaspoon		thyme or fresh spices
1  cup		C. grated Mozzarella cheese
1/2  cup		– ½ C. grated parmesan cheese
1  cup		C. bread crumbs or Panko

Tip: For nutritional information on all the ingredients in Turkey Tetrazzini just click on each ingredient name. Then adjust the serving size for any Turkey Tetrazzini ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Break spaghetti in pieces and cook until al dente.

Sauté veges until done.

In a large pot, whisk together broth, milk, sherry, flour, salt, pepper and spices. Bring to a boil, stirring occasionally.

Remove from heat and add cheeses. Whisk until cheese is melted.

Combine all. Pour into greased 8x13” casserole. Top with breadcrumbs or panko.

Bake at 350 for 30 min.