Turkey Noodle Casserole

Preparation time: 30-45mins.  Serves: 4-6

2 cups medium egg noodles (use regular egg-free noodles for those with an egg alergy)
1 (300 g.) frozen broccoli spears or fresh
3 tbsps. butter or margarine
3 tbsps. flour
½ tsp. salt
¼ tsp. prepared mustard
¼ tsp. pepper
2 cups milk
1 cup shredded cheddar cheese
2 cups diced cooked turkey
½ cup slivered toasted almonds

Cook noodles in salted boiling water until tender, drain. Cook broccoli until just tender, drain. Dice broccoli stems but leave florets whole. Meanwhile in saucepan over low heat, melt butter, stir in flour, salt, mustard, pepper and cook for 3-4 mins. Add milk, cook, stirring constantly, until thick and smooth. Remove from heat and stir in cheese until melted. In greased, shallow baking dish, arrange noodles, broccoli stems and turkey. Pour cheese sauce over all. Arrange broccoli florets on top, pressing them lightly into sauce, sprinkle with almonds. Bake uncovered, in a 350 degree oven for 15 minutes or until bubbly hot.

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