Turkey Tetrazzini

This is my favorite recipe for left over turkey.  I've reduced the butter to two tablespoons and replaced the cream with milk in an attempt to make it healthier.  I actually prefer it without the cream.

1 T butter
1 T olive oil

1 C fresh mushrooms, sliced
1 T butter
2 T olive oil
1/3 C flour
2 C broth
1 C milk
½ t salt
7 oz. cooked spaghetti, al denti
¼ t pepper
1 ½ - 2 C diced turkey
mozzarella cheese, grated

Sauté mushrooms in 1 T butter and 1 T olive oil until tender, set aside. Blend 1 T butter, 2 T olive oil with flour, salt and pepper. Cook over slow heat until lightly boiling. Slowly add broth and cream, stirring until smooth between each addition. Remove from heat and stir in turkey, spaghetti and mushrooms. Bake in an ungreased casserole dish for ½ hour at 350. Top with mozzarella cheese last 10 minutes.