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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.
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.
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