Turkey Tetrazzini

Turkey Tetrazzini
Yields: 8 servings

8 oz. dry spaghetti, prepared according to package directions, kept warm
1/4 cup dry bread crumbs
3 tablespoons butter or margarine, divided
3/4 cup (2.25 oz.) BUITONI Refrigerated Freshly Shredded Parmesan Cheese, divided
1/2 cup chopped onion
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1 can (14 1/2 fl. oz.) chicken broth
1 can (12 fl. oz.) NESTLÉ CARNATION Evaporated Milk
2 cups cooked, chopped turkey breast meat (great for leftover turkey)
2 cans (4 oz. each) sliced mushrooms, drained
1 cup frozen peas, thawed
2 tablespoons dry sherry

PREHEAT oven to 350° F. Lightly grease 13 x 9-inch baking dish.

COMBINE bread crumbs and 2 tablespoons butter in small bowl. Stir in 1/4 cup cheese.

MELT remaining 1 tablespoon butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in flour, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey, mushrooms, peas and sherry.

COMBINE pasta and turkey mixture in large bowl. Pour into prepared baking dish. Sprinkle with bread crumb topping.

BAKE for 20 to 25 minutes or until topping is lightly browned. Serve immediately.