2-1/2 oz. can sliced mushrooms, or 6-8 sliced fresh mushrooms
1 tsp. chicken bouillon
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. grated Parmesan cheese
4 slices white bread
2 c. cubed, cooked turkey
Instructions
In 6-qt saucepan, cook linguini as label directs; drain. Return linguini to saucepot and keep warm.
Meanwhile, in 2-qt. saucepan over medium heat, cook onion in 2 T. butter until tender, stirring occasionally. Stir in flour until blended. Gradually stir in milk, mushrooms, bouillon, salt and pepper; cook, stirring constantly until mixture is slightly thickened. Remove saucepan from heat; stir in cheese.
Tear bread into small pieces to make 2 cups coarse bread crumbs (or use boxed bread crumbs or cubed stuffing mix). In small saucepan over low heat, melt 3 T. butter; remove from heat and stir in bread crumbs; set aside.
Preheat oven to 350 degrees. To linguini in saucepan, add sauce mixture and turkey; gently toss to mix well. Spoon mixture into a 9x13-in. greased baking dish; top with bread crumbs. Bake about 30 minutes or until heated through.
Originally Submitted
4/25/2009
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