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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    4 servings


  • 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 whole milk
  • 1 cup shredded Swiss cheese
  • 2 cups cubed cooked turkey
  • 1/2 cup slivered almonds, toasted


  • 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.
Nutrition Facts
1 cup: 515 calories, 27g fat (12g saturated fat), 124mg cholesterol, 833mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 39g protein.

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