Turkey Buffet Casserole

4 oz. medium wide noodles, (2 cups)
1 pkg. frozen broccoli spears
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon pepper
2 cups milk
1 cup (1/4 lb.) grated American cheese
2 cups cut up cooked turkey
1/3 cup slivered toasted almonds

Preheat oven to 350°.

In separate sauce pans cook noodles and broccoli as labels direct just until tender.

In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted.

Drain noodles and broccoli. Dice broccoli stems; leave flowerettes whole.

Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerettes on top, pressing them lightly into sauce; sprinkle with almonds.

Bake uncovered 15 minutes or until bubbling hot.

Makes 4 to 6 servings.


Pyrex Basics 8.1″ Square (2 quart)

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