Pork Tetrazzini Recipe

  • 1 small onion, diced
  • 1 celery rib, diced
  • 1 tablespoon butter
  • 5 tablespoons all-purpose flour
  • 1 (14.5 ounce) can chicken broth
  • 1 cup 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
  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 four cream, parsley and lemon juice.
  2. Place the spaghetti in a greased 11-in. x 7-in. x 2-in. baking dish; top with pork and white sauce. Sprinkle with bread crumbs. Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.