Adapted from a recipe from Hearst's NY American (1911)

5 Tbsp butter
2 Tbsp flour
2 cups chicken broth
1 cup cream
2 Tbsp dry sherry or Madeira
3/4 cup freshly grated Parmesan cheese
1/4 tsp black pepper
3/4 lb. medium mushrooms
2 medium scallions, trimmed and thinly sliced
1 lb spaghetti cooked al dente and drained well
1/2 cup diced canned pimentos
4 cups diced cooked turkey (or chicken)

Preheat oven to 375. Lightly coat 13x9x2 baking dish with nonstick cooking
spray and set aside. Melt 3 tbsp butter in medium heavy saucepan over
moderate heat. Blend in flour, add broth, then cook, stirring constantly,
until thickened and smooth - about 3 minutes. Mix in cream, sherry, 1/4 cup
of Pamesan, and pepper. Cook and stir 2 min. then set off from heat. Melt
remaining 2 tbsp butter in large heavy skillet over moderate heat. Add
mushrooms and scallions and stir-fry until limp. Toss spaghetti in large
bowl with sauce, mushroom mixture, pimentos and turkey. Transfer to
prepared baking dish and scatter remaining parmesan evenly over all.

Bake uncovered until bubbling and brown, 20-25 minutes.


Campbells Soup version:
1 10 3/4 oz. can condensed cream of mushroom soup
1/2 cup milk or evaporated skim milk
1 small yellow onion, peeled and chopped
1/4 cup fresh grated Parmesan cheese
1/4 cup sour cream
1 1/2 cups diced cooked turkey
1 small zucchini, halved lengthwise and thinly sliced
1 1/2 cups cooked spaghetti

Preheat oven to 375. Lightly coat 1 1/2 quart casserole with nonstick
cooking spray and set aside. Mix mushroom soup, milk, onion, parmesan, and
sour cream in large bowl. Mix in turkey and zucchini. Add spaghetti and
toss gently. Turn inot casserole and bake, uncovered until bubbly and
tipped with brown - about 30 minutes.


Both taken from American Century Cookbook - Most popular recipes from the
20th Centure (1900 to 1999)