7 tbs butter
8 oz sliced mushrooms
4 cups cooked mixed veggies
1/4 cup flour
salt, to taste
2 cups vegetable broth
dash Tabasco sauce
1 egg yolk, lightly beaten
1 tablespoon dry sherry
3 tablespoons light cream

8-12 oz leftover spaghetti
1/4 cup Parmesan
1 tsp butter
In a skillet heat 3 tbs of butter. Add mushrooms and saute briefly. Melt 4 tablespoons of butter in a saucepan. Add flour and stir until smooth. Whisk in broth and cook until thickened and smooth. Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce. Add sherry, cream, veggies, and mushrooms. Cook, stirring, just until heated through. In a buttered casserole, place alternate layers of spaghetti and sauce. Sprinkle with grated Parmesan. Brown quickly under a preheated broiler and serve.