Turkey-Spaghetti Pie



6 oz spaghetti, cooked according to package directions and drained

1 Large egg white, beaten

1/3 c Parmesan cheese

2-1/2 tbsp margarine, melted, divided

1 c chopped onion

1 Clove garlic, minced

1 Package (10 oz) frozen mixed vegetables, thawed and well drained

2 tbsp flour

1 tsp poultry seasoning

1/8 tsp pepper

1-1/2 c skim milk

2 c COOKED TURKEY, cubed



In medium bowl combine spaghetti, egg white, cheese and 1 tablespoon margarine. In well greased 9-inch pie plate, press spaghetti mixture over bottom and up sides of pie plate.

Grease 10-X 12-inch piece aluminum foil. Press foil, greased side down, next to pasta shell. Bake in a preheated 350 degree F oven for 25 to 30 minutes or until pie shell is set and slightly browned on edges.

In medium-size saucepan, over medium-high heat, sauté onion and garlic in remaining margarine 2 to 3 minutes or until onion is translucent. Fold in vegetables and cook for 1 minute. Sprinkle flour, poultry seasoning and pepper over mixture, stirring to combine. Remove pan from heat.

Slowly pour milk over vegetable mixture, stirring constantly. Return saucepan to medium heat; cook and stir until mixture is thickened.

Add turkey, reduce heat to medium-low and simmer 5 minutes or until heated throughout. Pour mixture into cooked pasta shell.

To serve, cut spaghetti pie into six wedges.

Nutrition Facts

325 Total Calories

9 g Total Fat

24 % Daily Total Fat

41 g Cholesterol

238 mg Sodium

35 g Total Carbohydrates

24 g Protein