2 tablespoons cornstarch
1 1/4 cups milk
3/4 cup broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup freshly grated Parmesan cheese
2 tablespoons dry white wine
1 (4-ounce) can mushrooms, drained
1 (2-ounce) jar chopped pimiento
8 Ounces of spaghetti
2 cups of cooked turkey
2 tablespoons sliced almonds
Preheat the oven to 375°F
(190°C).
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
(190°C) oven for 25 minutes or until mixture bubbles and
top is browned.
