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Almond Turkey Casserole
My husband and I have enjoyed cooking together since we were married some 40 years ago. This recipe is a favorite. We make it whenever we have leftover turkey or chicken.—Lucille Rowland, Stillwater, Minnesota
4 Servings
Prep: 20 min. Bake: 20 min.
Ingredients
2 cups uncooked egg noodles
1 package (9 ounces) frozen broccoli cuts
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1-1/2 cups milk
1 cup (4 ounces) shredded Swiss cheese
2 cups cubed cooked turkey
1/2 cup slivered almonds, toasted
Directions
Cook noodles according to package directions; drain. Cook broccoli
according to package directions; drain. Place noodles and broccoli
in a large bowl; set aside.
In a large saucepan, melt the butter. Stir in the flour, salt,
mustard and pepper until smooth. Gradually stir in milk. Bring to a
boil; cook and stir for 2 minutes or until thickened. remove from
the heat; stir in cheese until melted. Add the turkey; pour over
noodle mixture.
Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds.
Bake, uncovered, at 350° for 20-25 minutes or until heated
through. Yield: 4 servings.
© Taste of Home 2011
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Almond Turkey Casserole
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Nutrition Facts:
1 serving (1 cup) equals 515 calories, 27 g fat (12 g saturated fat), 124 mg cholesterol, 833 mg sodium, 28 g carbohydrate, 4 g fiber, 39 g protein.
© Taste of Home 2011