Turkey Tetrazzini - cooking recipe

Ingredients

1 pkg. (8 oz.) thin spaghetti
1 small onion, chopped (1/4 c.)
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1 envelope instant chicken broth or 1 chicken bouillon cube
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. pepper
1 tall can evaporated milk (1 2/3 c.)
1 can (3 or 4 oz.) sliced mushrooms
2 pimentos, diced
3 c. diced cooked turkey
1 c. shredded Cheddar cheese (4 oz.)
1/4 c. grated Parmesan cheese

Preparation

Cook spaghetti following label directions; drain.
Place in a buttered 8-cup shallow baking dish.
While spaghetti cooks, saute onion in butter or margarine until soft in a large saucepan. Blend in the flour, instant chicken broth or bouillon cube, salt, dry mustard and pepper; cook, stirring constantly until mixture bubbles.
Slowly stir in evaporated milk, then the liquid from the mushrooms plus enough water to make 1 1/2 cups.
Cook and stir until sauce thickens and bubbles 3 minutes; stir in mushrooms and pimentos.