This dish was first made in a restaurant using chicken and was named for an opera star of the 1890's, named Lusia Tetrazzini.
Over the years, countless cooks have been making this dish at home using leftover turkey.
6- ounces spaghetti
1-can (12 ounces) evaporated skimmed milk
1/2-cup low-fat milk
2-tablespoons all-purpose flour
1-teaspoon low sodium Worcestershire sauce
1/4- teaspoon salt
1/4-teasppon white or black pepper
1/2-cup shredded cheddar cheese (2 ounces)
2-cups chopped cooked turkey breast or chicken breast
1-jar (2-1/2 ounces) sliced mushrooms, drained
1/3-cup fresh bread crumbs
1/4-cup grated Parmesan cheese
Preheat oven to 350 degrees. Cook spaghetti according to the package directions; drain and keep warm.
Meanwhile, in a medium-sized saucepan, whisk together evaporated milk, low-fat milk, flour, Worcestershire sauce, salt, and pepper.
Cook over moderate heat, whisking constantly, until mixture starts to thicken. Stir in cheddar cheese until melted. Stir in turkey and mushrooms.
Place half of the spaghetti into a lightly greased casserole dish. Top with half of the turkey mixture. Repeat layers. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle this mix over the casserole. Bake uncovered, for 30 minutes or until heated through.
Makes 4 servings.
1 serving: 458 calories, 9g total fat, 5g saturated fat, 41g protein, 51g carbohydrate, 2g fiber, 569mg sodium, 84mg cholesterol