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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My mom always made this with leftover turkey or ham. You can also use chicken or tuna instead of pork, says Doreen Kelly of Roslyn, Pennsylvania. Ingredients:
1 small onion, diced |
1 celery rib, diced |
1 tablespoon butter |
5 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) chicken broth |
1 cup 2% milk |
1 bay leaf |
1/2 teaspoon onion salt |
1/4 teaspoon pepper |
2 tablespoons sour cream |
1 tablespoon dried parsley flakes |
1 tablespoon lemon juice |
2 cups cooked spaghetti |
2 cups diced cooked pork |
2 tablespoons seasoned bread crumbs |
Directions:
1. In a small saucepan, saute onion and celery in butter until tender. Combine flour and broth until smooth; stir into the pan. Add the milk, bay leaf, onion salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaf. Whisk in the sour cream, parsley and lemon juice.
2. Place the spaghetti in a greased 11-in. x 7-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving. Yield: 4 servings.
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