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TURKEY BUFFET CASSEROLE
4 oz. med. white noodles, (2 c.)
1 pkg. frozen broccoli spears
2 tbsp. butter or margarine
2 tbsp. flour
1 tsp. salt
1/4 tsp. prepared mustard
1/4 tsp. pepper
2 c. milk
1 c. (1/4 lb.) grated American cheese
2 c. cut up cooked turkey
1/3 c. 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 florets whole. Arrange noodles, broccoli stems, turkey in
shallow casserole or 8 inch square baking dish; pour cheese sauce over
all. Arrange broccoli florets on top, pressing them lightly into
sauce; sprinkle with almonds. Bake uncovered 15 minutes or until
bubbling hot. Makes 4 to 6 servings.
   
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