Wild Rice Tetrazzini

4 tbsp butter or margarine
1 cup chopped green pepper
1 cup chopped onion
1 jar (8 oz) Green Giant® Sliced Mushrooms, drained
1 pkg (1 1/4 lbs) The Turkey Store Premium Fresh Lean Ground
1 tsp salt
1 tsp pepper
2 tsp garlic powder
1/2 cup Parmesan cheese
3 tbsp flour
2 cups chicken broth
2 cups cream or milk
1/2 cup cooking sherry
2 cups Alberto's® Spaghetti, cooked and drained
3 cups cooked wild rice
2 cups shredded Fancy Brand® Mozzarella Cheese, divided
parsley flakes

Preheat oven to 350°F. Saute green pepper, onion and mushrooms in butter. Add turkey; brown. Add seasonings, cheese and flour; stir and cook 5 minutes. Gradually add broth, cream and sherry. Heat through. Place spaghetti and wild rice in greased 5-quart casserole. Mix in 1 cup mozzarella cheese. Pour turkey mixture in casserole; lightly mix. Top with remaining 1 cup mozzarella cheese and parsley. Cover with foil. Bake 30 minutes. Remove foil; continue baking 10 minutes or until lightly browned.

Recipe compliments of the Minnesota Cultivated Wild Rice Council