Spaghetti Noodle, Turkey, Cheese, White Sauce Casserole

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Wanna throw something like this together, but don’t have any cans of “Cream of…” soups on hand?  OR, do you or someone in your family HAVE TO HAVE food WITHOUT MSG in it?  Coonsider this, or consider using part of this recipe to make something else along this line…

And,… you can eliminate any ‘anemic’ look of this casserole by adding you or your family’s most favorite colorful vegetable, or serving this with a bright vegetable on the side– or, with a beautifully colored salad!

As far as I’m aware, this ‘wasn’t an actual recipe’… until now.  I had sliced turkey on hand and that was my ‘starting point’.  No store-bought canned soup is needed/used, but the butter in the ‘sauce’ does add calories/fat.  You can trim calories by using non-fat milk, and eliminating the cheese.  OR,…if you prefer, you could use low-fat store bought ‘Cream of ….’ soups.  Since I used turkey meat in this one, Cream of Chicken soup would have gone well.

INGREDIENTS:

  • 2 cups spaghetti noodles, cooked according to directions
  • 3/4 – 1 lb. deli-turkey slices, cut into 3/4″ pieces (could use cubed turkey or chicken or browned hamburger or ???)
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 and 1/2 cups low-fat or non-fat milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup cheddar cheese, grated or cut into small cubes
  • 1 of 15 oz. can green beans, or carrots, or vegetable of your choice (optional)

DIRECTIONS:

  1. While you are preparing the other ingredients, cook spaghetti noodles according to directions on the package (perhaps a minute less), drain.
  2. Slice/cube meat or fry ground beef.
  3. In a medium saucepan over medium heat, melt butter and stir in the flour.  Stir until completely smooth.
  4. Using a whisk, slowly but steadily add the milk.  Add salt, pepper, and poultry seasoning. Whisk until very smooth.
  5. Abandon whisk and switch to using a flat-edged spatula and, stirring constantly and watching it carefully, cook butter/flour/milk mixture until it is thick and boiling.
  6. Boil for a minimum of 2 minutes to ‘cook the flour’
  7. Add the meat to this ‘soup substitute’.
  8. Pour the above mixture over cooked spaghetti noodles and stir well to evenly coat.
  9. Add cheese (optional) and stir in.
  10. Add vegetables (optional)

Pour all into a ‘non-stick sprayed’ 3 quart casserole dish.  Cover and bake at 325 degrees for 45 minutes.  Uncover and ‘brown top’ for another 10 minutes.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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