1 qt. sliced leftover turkey
2 lb. fresh, canned or frozen asparagus spears, cooked & cut in 1" lengths
3 c. hot med. thick cream sauce
1 c. mayonnaise
3-4 c. hot cooked rice

6 tablespoons butter, 6 tablespoons flour and 2 1/2 cups milk.

In a greased shallow casserole (about 9"x13"), arrange half the turkey in a layer, cover with asparagus, and top with the remaining turkey. Make cream sauce by melting butter in saucepan, stirring in flour and adding milk gradually over medium heat. Stir until sauce is smooth and thickened and while still hot, stir in mayonnaise; let cool. Spoon sauce over layered casserole and run a knife through to bottom in several places to distribute sauce. Bake, uncovered in a hot oven, 400 degrees, for 20 minutes. Serve over hot rice. Makes 6 servings.