Luisa Tetrazzini, an early 20th century Italian opera singer, was the inspiration for this creamy turkey pasta. Find your own Nations Best® inspiration by using your favorite choice of pasta from spaghetti to macaroni to penne.
4 Tbsp (1/2 stick) unsalted butter, plus butter for greasing
1 small onion, chopped
1/4 c sliced white mushrooms
1/4 c all-purpose flour
1 c milk
1 c chicken broth
2 1/2 cooked pasta
1 1/2 shredded Nations Best® Rosners Turkey Breast
1/2 grated Swiss cheese
3 Tbsp chopped flat-leaf parsley
1 tsp dried basil
Pinch ground nu®eg
Freshly-ground black pepper, to taste
Lightly butter a 1 1/2uart casserole. Preheat the oven to 350 degrees F.
Melt the butter in a large heavy pot over medium heat. Add the onion and mushrooms and cook, stirring, until just tender, about 8 minutes. Sprinkle in the flour, and cook, stirring, for 1 minute.
Stirring constantly, slowly add the milk and broth until smooth and continue stirring over medium heat until thick and bubbly. Stir in the pasta, turkey, half of the cheese, 2 tablespoons of the parsley, the basil, nu®eg, and pepper.
Spoon the mixture into the prepared casserole and bake for 20 minutes. Sprinkle the remaining cheese over the top and bake for 5 minutes longer. Serve hot sprinkled with the remaining tablespoon of parsley.