TURKEY BUFFET CASSEROLE4 oz. of medium white noodles, (about 2 cups) 1 pkg. of frozen broccoli spears 2 tablespoons of butter or margarine 2 tablespoons of flour 1 teaspoon of salt 1/4 teaspoon of prepared mustard 1/4 teaspoon of pepper 2 cups of milk 1 cup of grated American cheese 2 cups of cut up cooked turkey 1/3 cup of slivered toasted almonds Preheat oven to 350 degrees. 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. |
