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Prep time: 15 minutes
Cooking time: 40 minutes
You Will Need
6 ounces spaghetti
1 can (12 ounces) evaporated skimmed milk
1/2 cup low-fat (1% milkfat) milk
2 tablespoons all-purpose flour
1 teaspoon lower-sodium Worcestershire sauce
1/4 teaspoon each salt and white or black pepper
1/2 cup shredded cheddar cheese (2 ounces)
2 cups chopped cooked turkey breast or chicken breast
1 jar (2 1/2 ounces) sliced mushrooms, drained
2 tablespoons chopped drained canned pimientos (optional)
1/3 cup fresh bread crumbs
1/4 cup grated Parmesan cheese
What to Do
1. Preheat the oven to 350°F. Cook spaghetti according to package directions; drain and keep warm.
2. Meanwhile, in a medium saucepan, whisk together evaporated skimmed milk, low-fat milk, flour, Worcestershire sauce, salt and pepper. Cook over moderate heat, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more or until thickened. Stir in the cheddar cheese until melted. Stir in turkey, mushrooms and pimientos (if using).
3. Place half of the spaghetti into a lightly greased 2-quart casserole. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine the bread crumbs and Parmesan cheese. Sprinkle bread-crumb mixture over casserole. Bake uncovered for 30 minutes or until heated through.
Serves: 4
Per serving: Calories 458, Total Fat 9 g, Saturated Fat 5 g, Protein 41 g, Carbohydrates 51 g, Fiber 2 g, Sodium 569 mg, Cholesterol 84 mg
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