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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turkey Cheddar Casserole Recipe

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This recipe for Turkey Cheddar Casserole is from When Do We Eat Around This Dump?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- 16 ounce package medium egg noodles
1 -10 ounce package frozen broccoli
3 tablespoons butter
3 tablespoons all purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon pepper
2 cups milk
1 1/2 cups cheddar cheese, shredded
2 cups cooked turkey, cut up
1/2 cup toasted almonds, slivered
Directions:
Directions:
Preheat oven to 350º. Cook noodles according to package directions until tender; drain. Cook broccoli according to package directions until just tender; drain. Remove broccoli stems and dice, leaving florets whole. Meanwhile, in saucepan, over low heat, melt butter, then stir in flour, salt, mustard, pepper, and milk. Stirring constantly, cook until thick and smooth. Remove from heat and stir in cheese until melted. In a greased shallow casserole or 8 inch square 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 covered at 350º for 15 minutes.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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