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Almond Turkey Casserole

 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 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 2 cups uncooked egg noodles
  • 1 package (9 ounces) frozen broccoli cuts
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached 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

2 of 2

Almond Turkey Casserole (continued)

Directions (continued)

  • through. Yield: 4 servings.
Nutritional 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.