Turkey Tetrazzini

TURKEY TETRAZZINI

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1 package (7 ounces) spaghetti

2 cups turkey or chicken broth

2 cups half and half or milk

1/2 cup flour

1/4 cup butter

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. chicken bouillon granules

1/2 cup grated Parmesan cheese

1 cup shredded Cheddar cheese, divided

2 cups cooked, cubed turkey

3/4 cup frozen peas and carrots

1/4 cup sliced almonds

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1. Cook spaghetti as directed on package. Rinse with cold water and drain; set aside.

2. Preheat oven to 350º.

3. Mix broth, half and half, flour, butter, salt, pepper and chicken bouillon granules in a 3-quart saucepan. Heat to a boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in Parmesan cheese and 1/2 cup Cheddar cheese.

4. Stir in spaghetti, turkey, peas and carrots and almonds. Spread in an ungreased 2-quart casserole dish. Sprinkle with remaining Cheddar cheese.

5. Bake, uncovered, 25 to 30 minutes or until hot and bubbly. Yield: 4-6 servings.