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| TURKEY BUFFET CASSEROLE | |
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4 oz. med. white noodles, 2 c. 1 pkg. frozen broccoli spears 2 tbsp. butter 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. | |
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recipe reviews #180945
Iris (Ontario) says:
I have eaten this casserole several times and never tire of it. Today I decided to make it. I added some finely chopped onions and celery for a little extra flavour, and it turned out very good! Maybe next time I will try green beans or peas instead of broccoli, and use extra old cheddar or a mix of cheeses.
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