1/2 of 12 oz. pkg. noodles
2 tbsp. butter
2 tbsp. green pepper
1 tbsp. flour
1 c. milk
1 (10 oz.) cream of mushroom soup
2 c. chopped cooked turkey
1 (20 oz.) can drained pineapple chunks
1 tbsp. chopped pimento
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 c. blanched almond halves

Cook noodles according to directions on package. Melt butter in top of double boiler, saute green pepper until soft, over direct heat. Remove green pepper and stir in flour, slowly add milk, stirring constantly, and cook over boiling water, stirring constantly until mixture thickens.

Stir in remaining ingredients including the green pepper and half the almonds. Place alternate layers of cooked noodles and creamed mixture in greased casserole. Sprinkle with almonds and bake 20 minutes in 350 degree oven.