1 (8 oz.) pkg. spaghetti
butter
1 sm. onion, diced
1/4 c. flour
2 3/4 c. milk
1 (2 1/2 oz.) jar sliced mushrooms
1 chicken flavor bouillon cube
1/2 tsp. salt
1/4 c. Parmesan cheese
2 c. cubed cooked turkey
4 slices white bread, tear into sm. pieces to make 2 c. bread crumbs

Preheat oven to 350 degrees. About 1 hour before serving:

1. In saucepot, cook spaghetti as label directs; drain; return to saucepot.

2. In 2 quart saucepan over medium heat, in 3 teaspoons hot butter, cook onion until tender. Stir in flour until blended. Gradually stir in milk, mushrooms with juice, bouillon and salt; cook, stirring until mixture is slightly thickened. Remove from heat; stir in cheese.

3. In small saucepan over low heat, melt 3 teaspoons butter. Remove from heat; stir in bread crumbs.

4. To spaghetti in saucepot, add sauce mixture and turkey; gently toss to mix well. Spoon into 12 x 8 inch baking dish; top with bread crumbs. Bake 20 minutes.