1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350.
3. Mix broth, half-and-half, flour, margarine, salt and pepper in 3-quart saucepan. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased 2-quart casserole. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.
Wine Pairing(s)
Dr. Heidemanns-Bergweiler Riesling Kabinett 'Wehlener Sonnenuhr'
Schmitt-Sohne Riesling Spätlese
Vereinigte Hospitien 'Scharzhofberger' Riesling Kabinett
Vasse Felix 'Adams Road' Chardonnay
Pascual Toso Brut
Carl Schmitt-Wagner Riesling Auslese 'Longuicher Maximiner Herrenberg'
Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'
Barefoot 'Bubbly' Brut Cuvee
Simon Gilbert Chardonnay
Albet i Noya Xarel-Lo
Calories From Fat 576 Protein 50 Total Fat 64 Carbohydrates 41
Calories 941 Dietary Fiber 3 Calcium 947 Iron 4 Sodium 999 Vitamin A 999 Cholesterol 167
This recipe has been added to the following public cookbooks:
Taunya's cookbook
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