Eggs Tetrazzini

I was searching through an old recipe box that I have had for 30 years or more. I came upon this recipe that I must have copied out of a magazine. I decided to give it a try last night and it was really very good. Would also be a good brunch dish. I made the recipe as written, but next time I make it, I will probably add some garlic and maybe some crumbled bacon. A very easy dish to throw together.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1 (16 ounce) package spaghetti
• 1⁄4 cup butter
• 1⁄2 cup  chopped onion
• 1⁄3 cup flour
• 3  cups milk
• 6  hard-boiled eggs (chopped)
• 1 (4 ounce) can mushroom stems and pieces
• 1  chicken bouillon cube
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon paprika
• 1  cup  shredded cheddar cheese

Directions

1. Preheat oven to 350°F.
2. Grease (or spray with cooking spray such as Pam) a 13x9-inch baking dish.
3. Prepare spaghetti as label directs; drain and place in baking dish.
4. Meanwhile, in 3 quart saucepan add the butter and when melted add chopped onions an cook till tender, about 5 minutes; stir in flour until blended.
5. Gradually stir in milk and cook stirring constantly until mixture is thickened; stir in chopped eggs, mushrooms, bouillon, salt, pepper and paprika till well blended.
6. Pour egg mixture over hot spaghetti; sprinkle with cheese.
7. Bake 15 to 20 minutes until cheese melts and mixture is hot.