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 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.
