Cooked turkey and mixed vegetables enrobed in a creamy white sauce and served in a baked spaghetti pasta 'pie crust'. A tasty use for leftover turkey.

Turkey Spaghetti Pie

6 ounces spaghetti
1 large egg white, beaten
1/3 cup freshly grated Parmesan cheese
3 tablespoons butter or margarine - divided use
Aluminum foil
1 teaspoon butter or margarine
1 cup chopped onion
1 garlic clove, crushed
1 (10-ounce) package frozen mixed vegetables
2 tablespoons all-purpose flour
1 teaspoon poultry seasoning
1/8 teaspoon pepper
1 1/2 cups milk
2 cups diced cooked turkey

1. In a medium-size bowl combine the spaghetti, lightly beaten egg white, grated Parmesan cheese, and 1 tablespoon butter.
2. In a well greased 9-inch pie plate, press the pasta mixture over the bottom and up the sides. Grease a 10 x 12-inch piece of aluminum foil with 1 teaspoon butter. Press the foil, greased-side down, next to the pasta shell. Bake in a 350°F (175°C) oven for 25 to 30 minutes, or until pie shell is set and slightly browned around the edges.
3. In a medium-size saucepan, over medium-high heat, saute chopped onion and crushed garlic clove in 2 tablespoons butter, for 2 to 3 minutes, or until the onion is translucent. Fold in frozen mixed vegetables and cook for 1 minute. Sprinkle flour, poultry seasoning, and pepper over the mixture, stirring to combine. Remove the pan from the heat. Slowly pour milk over the vegetable mixture, stirring constantly.
4. Return the saucepan to medium heat; cook and stir until the mixture is thickened. Add turkey, reduce the heat to medium-low, and simmer for 5 minutes, or until heated throughout. Pour the mixture into the cooked pasta shell.

Makes 8 servings.