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For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

The sauce is made with skim milk. Chicken bullion is added to the sauce to bring out the flavor of the meat. Frozen asparagus has been added for additional vitamins and fiber. You may substitute a box of frozen tiny peas for the asparagus. Kids love this casserole because they love spaghetti. Serve the casserole with Italian bread sticks and a green salad or mixed fresh fruit -- sliced oranges, grapefruit, red grapes, honeydew melon balls.

If the casserole has been refrigerated for several hours, take it out of the refrigerator, uncover it, and set it on the counter for 20 minutes before baking. Healthier Turkey Tetrazzini also makes a great lunch.

INGREDIENTS

3 tablespoons margarine

1 tablespoon butter (for flavor)

4 tablespoons granular flour (also called gravy flour)

2 cups skim milk

3 packets of sodium-free chicken bullion

1/8 teaspoon freshly-ground pepper

1 tablespoon extra light olive oil

8-ounce box fresh mushrooms, cleaned and quartered

10-ounce box of cut asparagus, defrosted

3 cups cooked Smart Taste spaghetti (break spaghetti in half before cooking)

3 cups cooked turkey (or chicken), cut into 1-inch cubes

2-ounce jar diced pimientos, drained

1 1/2 cups freshly grated Parmesan cheese

METHOD

Melt margarine and butter in medium saucepan over low heat. Whisk in flour, then milk, stirring constantly until sauce starts to thicken. Add chicken bullion and pepper. Set aside.

Pour 1 tablespoon olive oil into a cast iron or nonstick skillet. Cook mushrooms until they start to brown. In a large bowl combine sauce, turkey, mushrooms, asparagus, spaghetti, and pimientos.

Coat a 9" x 13" glass dish with baking spray. Spread casserole mixture in pan and sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven for a half hour, or until the sauce bubbles at the edges and the cheese starts to brown. Makes 12 generous servings.

Harriet Hodgson has been a freelance nonfiction writer for 29 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from http://www.amazon.com

A five-star review of the book is posted on Amazon. You will find more reviews on the American Hospice Foundation Web site ("School Corner" heading) and the Health Ministries Association Web site.

Please visit Harriet Hodgson's Web site and learn more about this busy author.

Article Source: EzineArticles.com

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