4 oz. medium size noodles (2 c.)
1 pkg. frozen broccoli spears
3 tbsp. butter
3 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. prepared mustard
2 c. milk
1 c. Velveeta cheese (1/4 lb.)
2 c. cut up cooked turkey
1/3 c. slivered almonds

Cook noodles in boiling salted water until tender; drain. Cook broccoli as label directs, until only slightly tender. Drain. Dice broccoli stems, but leave florets whole. Meanwhile, in saucepan over low heat, melt butter. Stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thick and smooth. Remove from heat and stir in cheese until melted. In greased shallow casserole 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, at 350 degrees for 15 minutes, or until bubbling hot. Makes 4-6 servings.