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Preheat oven to 400°F. Cook the spaghetti according to package directions; drain well.
Meanwhile, in a covered large saucepan, cook mushrooms and bell pepper in a small amount of boiling water for 3 to 6 minutes or until the vegetables are tender. Drain well; return to saucepan.
In a screw-top jar, combine 1/2 cup cold water and flour; cover and shake until well mixed. Stir flour mixture into the vegetable mixture in saucepan. Stir in evaporated milk, bouillon granules, salt, black pepper and nutmeg. Cook and stir until thickened and bubbly. Stir in the cooked spaghetti, turkey (or chicken), Parmesan and parsley.
Lightly coat a 2-quart square baking dish with cooking spray. Spoon spaghetti mixture into dish. Bake, covered, for 10 to 15 minutes or until heated through.