Classic Turkey Tetrazzini

1 pkg (16 oz.) spaghetti

2 medium onions, chopped

9 tablespoons butter, divided

1 pound sliced fresh mushrooms

1 large sweet red pepper, chopped

1/2 cup four

1 teaspoon salt

6 cups milk

1 tablespoon chicken bouillon

6 cups cubed cooked turkey breast

1 cup grated Parmesan cheese

1 1/2 cups dry bread crumbs

4 teaspoons minced fresh parsley

Directions: Cook spaghetti according to package directions. Saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minute longer.

Stir in flour and salt until blended. Gradually whisk in milk and bouillion. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and Parmesan cheese; heat through. remove from the heat.

Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 12 x 9 baking dish and one greased 11 x 7 baking dish.

Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. sprinkle with parsley. Yield: 16 servings.