In
a 3-quart saucepan, over medium heat, combine cornstarch with milk,
broth, salt, garlic powder and pepper
Bring
this mixture to boil, stirring constantly.
Remove
from heat and stir in grated Parmesan cheese, dry white wine, mushrooms,
pimiento, cooked turkey, and spaghetti, cooked according to package
directions and drained.
Pour
this mixture into a lightly greased casserole dish.
Top
with some more parmesan cheese and sliced almonds.
Bake
in a preheated 375 F oven for 25 minutes or until mixture bubbles and
top is browned.
Preheat
the oven to 375 F.
In
a 3-quart saucepan, over medium heat, combine cornstarch with milk,
broth, salt, garlic powder and pepper
Bring
this mixture to boil, stirring constantly.
Remove
from heat and stir in grated Parmesan cheese, dry white wine, mushrooms,
pimiento, cooked turkey, and spaghetti, cooked according to package
directions and drained.
Pour
this mixture into a lightly greased casserole dish.
Top
with some more parmesan cheese and sliced almonds.
Bake
in a preheated 375 F oven for 25 minutes or until mixture bubbles and
top is browned.
Allow
to rest for 5 minutes before serving.
