1 (8 oz.) pkg. thin spaghetti
4 cups cooked turkey (cut into large pieces)
1 (4 oz.) can sliced mushrooms
1 cup grated sharp cheddar cheese
Parmesan cheese (enough to cover)
sauce (see below)

Cook spaghetti as to package directions; drain. Add 2 cups sauce to drained spaghetti and toss until well blended. Add turkey and mushrooms to remaining sauce.

Turn spaghetti into 12x8x2-inch baking dish. Spoon turkey mixture over top. Sprinkle with cheddar cheese, then cover top with Parmesan cheese.

Bake in preheated 300°F oven covered for 25 minutes, then uncover and bake 10 minutes more or until piping hot.

Sauce:

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1 1/2 tsp. salt
dash nutmeg
dash cayenne
2 cups milk
1 (10 1/2 oz.) can condensed chicken broth (undiluted)
2 egg yolks
1/2 cup light cream
1/4 cup dry sherry

Melt butter in saucepan. Stir in flour, salt, nutmeg and cayenne pepper until smooth. Gradually stir in milk and chicken broth; bring to boil, stirring constantly. Boil gently, 2 minutes or until mixture is slightly thickened.

In small bowl beat yolks with cream. Gently beat in a little of the hot mixture. Return to saucepan and cook over low heat, stirring constantly, until sauce is hot (do not boil). Remove from heat and add sherry.

Serves 8.

Submitted by: Cynthia Boyd