Turkey Tetrazzini

From Byerlys
Tempting turkey main dish...from northern Italy.

Ingredients
8 ounces rigatoni
1/2 cup margarine
1/2 cup flour
1 cup 2 percent milk
1 (14 ounce) can 1/3 less sodium chicken broth
3 cups cooked, cubed turkey
1/2 pound mushrooms, sliced
3/4 cup half and half
1/4 cup dry sherry
1 teaspoon salt
1/2 teaspoon white pepper
1/8 teaspoon nutmeg
1/2 cup freshly grated Parmesan cheese
1/2 cup sliced almonds

Directions
Prepare rigatoni according to package directions; drain. Melt margarine in large saucepan; blend in flour. Stir in milk and chicken broth; continue cooking, stirring constantly, until sauce is smooth and thickened. Stir in turkey, mushrooms, half and half, sherry, salt, pepper and nutmeg. Spoon half of rigatoni into bottom of buttered 3-quart casserole; top with half of sauce mixture. Repeat layers. Bake, covered, in a preheated 350 F oven 45 minutes. Sprinkle top with Parmesan cheese and almonds. Continue baking, uncovered, until bubbly (15-25 minutes). Let stand 10 minutes.

Amount: 8-10 servings