Homestyle Turkey Tetrazzini

1/4 cup butter
1/2 onion, minced
2 Tablespoon plus 1/2 Tablespoon all purpose flour
1 cup milk
1 (10-3/4 oz) can cream of mushroom soup
1 clove crushed garlic
1/4 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
3 cups shredded Cheddar cheese, divided
2 cups cooked chicken or turkey, cut into bite sized pieces
1/2 pound package thin spaghetti noodles (or other long noodle)

Melt butter in a medium saucepan over low heat. Add onion and saute until tender. Add flour and stir until smooth; cook one minute, stirring constantly. Gradually stir in milk. Add soup, garlic, garlic salt, Worcestershire sauce, diced chicken (or turkey), and 2 cups of the shredded cheddar cheese; stir well to combine. Cook over medium heat 10 minutes, stirring occasionally. Boil noodles according to package directions for "al dente" (not completely cooked). Combine the noodles with the chicken mixture and pour into a 13 x 9 casserole dish that has been sprayed with non-stick cooking spray. Sprinkle the crushed crackers and the remaining 1 cup shredded cheddar cheese evenly over the top of the casserole. Bake at 350 degrees F for 15-20 minutes or until thoroughly heated.

(You can wrap and freeze the casserole prior to baking. To serve, thaw overnight in refrigerator and then bake at 350 degrees F for 35 minutes or until bubbly. Remove foil during the last 10 minutes of baking.)

Makes 12 servings in 13x9 casserole dish.

***You can halve the recipe to fit an 8x8 casserole dish.

Number of Servings: 12

Recipe submitted by SparkPeople user CANDIPITTMAN.