3 c. water
3 beef or chicken bouillon cubes
2 carrots, thinly sliced
1 medium onion, chopped
2 parsley sprigs
1/4 tsp. thyme
1 1/2 tsp. salt
6 T. butter or margarine, divided
5 T. flour
1 c. shredded Parmesan cheese, divided
1/2 c. half-and-half
3 c. (or more) cooked, diced turkey
3/4 lb. mushrooms, sliced
1 (8 oz.) pkg. spaghetti, cooked in salted water and drained
Put the water, bouillon cubes, carrots, onion, parsley, thyme and salt in a large covered pot. Bring
to boiling and cook for 15 to 20 minutes. Melt 3 T. of the butter or margarine in a frying pan. Add the flour
and cook until not quite brown. Pour in enough of the liquid cooking in the pot to thin down a little. Pour it
all back into the pot and cook until thickened. Add 1/2 c. of the Parmesan cheese, the half-and-half, and the turkey.
Remove from the heat. Melt the remaining 3 T. of the butter or margarine in a skillet and sauté the mushrooms.
In a shallow baking pan, layer the cooked spaghetti, sauce, mushrooms and the remaining 1/2 c. of Parmesan cheese. Bake
at 400 degrees, uncovered, until heated through.