Ingredients
1 package (16 ounces) spaghetti2 medium onions, chopped9 tablespoons butter, divided1 pound sliced fresh mushrooms1 large sweet red pepper, chopped1/2 cup all-purpose flour1 teaspoon salt6 cups 2% milk1 tablespoon chicken bouillon granules6 cups cubed cooked turkey breast1 cup grated Parmesan cheese1-1/2 cups dry bread crumbs4 teaspoons minced fresh parsley
Preparation
Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minutes longer or until vegetables are tender.
Stir in flour and salt until blended. Gradually whisk in milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and cheese; heat through. Remove from the heat.
Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 13x9-in. baking dish and one greased 11x7-in. baking dish.
Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with parsley.
