Tetrazzini is an American dish named for an Italian opera singer, and it has exactly the characteristics you might imagine such a dish to have. This variation uses evaporated skim milk to lighten the sauce without losing the richness of heavier cream sauces.
1 Tbsp. canola oil
2 cups sliced mushrooms
2 Tbsp. flour
1 tsp. paprika
2 cups evaporated skim milk
1/4 cup grated, low-fat Swiss cheese
1/2 cup sliced scallions
1/4 cup diced red pepper
1/2 cup diced cooked turkey
1 lb. thin spaghetti, cooked
1 Tbsp. grated Parmesan cheese