“From Ideals Christmas Cookbook, 1978. Modified for our tastes and diet.”
READY IN:
1hr 30mins
SERVES:
12
YIELD:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt ¾ margarine in large sauce pan, stir in flour, salt and nutmeg; gradually add 2 cups milk and stock; bring to a boil stirring constantly.
  2. Boil 2 minutes or until slightly thickened.
  3. In small bowl, combine egg beater, cornstarch and remaining milk.
  4. Pour 2 T hot mixture into eggs, then pour egg mixture into sauce pan, betting constantly until sauce is hot. Do not boil.
  5. Remove from heat and stir in sherry.
  6. Cook spaghetti as directed on package and drain.
  7. Return spaghetti to pan and toss with 1 cup of sauce.
  8. Place spaghetti in 12 X 8 X 2 baking dish.
  9. Sauté mushrooms in remaining margarine.
  10. Add mushrooms and turkey to 1 cup of sauce, reserve remaining sauce.
  11. Spoon turkey mixture over spaghetti; sprinkle with Swiss cheese.
  12. Top with remaining sauce.
  13. Bake, covered with foil, in 350 oven for 30 – 45 minutes or until heated through.
  14. Uncover, sprinkle with Parmesan cheese; broil for 2 minutes.

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