Pasta, turkey and broccoli combine in this all-time favorite casserole.
| 6 |
|
ounces uncooked dried spaghetti, broken into thirds |
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 2 |
|
tablespoons all-purpose flour |
| 1 |
|
cup chicken broth |
| 8 |
|
ounces (2 cups) LAND O LAKES® Medium or Sharp Cheddar Cheese, shredded |
| 1/2 |
|
cup milk |
| 3 to 4 |
|
drops hot pepper sauce |
| 2 |
|
cups cubed 1/2-inch cooked turkey or chicken |
| 2 |
|
cups frozen cup broccoli |
| 1 |
|
(4-ounce) can sliced mushrooms |
Heat oven to 350°F. Cook spaghetti according to package directions. Drain. Set aside.
Meanwhile, melt butter in 2-quart saucepan over medium heat; stir in flour until smooth and bubbly (1 minute). Stir in chicken broth with wire whisk; continue cooking, stirring constantly, until mixture comes to a full boil (4 to 5 minutes). Boil 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Stir in milk and hot pepper sauce.
Combine cooked spaghetti, turkey, broccoli and mushrooms in greased 2-quart casserole. Add cheese mixture. Top with remaining cheese. Bake for 25 to 30 minutes or until bubbly around edge.
