Prep 35 mins
Cook 30 mins
This recipe came out of The Woman's Day Encyclopedia of Cookery from 1966. This set of books taught me how to cook as a young bride in 1972. This is one of my favorite recipes out of these books, and every year after Thanksgiving I make this casserole. I think this may be the one and only recipe I use now as a 'seasoned' cook from these cookbooks, but can't get rid of them! Feel free to lower the calories as you see fit.
- 2 cups dry noodles (I use no yolk)
- 1 (10 ounce) package frozen broccoli (I use fresh)
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1 cup turkey broth (I use leftover gravy) or 1 cup chicken broth (I use leftover gravy)
- 1 cup undiluted evaporated milk
- 1 cup diced cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon pepper
- 2 cups diced cooked turkey
- 1⁄4 cup toasted slivered almonds
- Cook and drain noodles: put in shallow baking dish.
- Cut broccoli into 1 inch pieces, and reserve blossoms. Arrange stems on noodles.
- Make a sauce with butter, flour, and liquids. add cheese, Worcestershire and pepper. Stir until cheese is melted.
- Add turkey and salt to tast. Pour over ingredients in dish.
- Arrange broccoli blossoms on top and sprinkle with almonds.
- Bake at 350 for approximately 30 minutes. Makes 4 servings.
- Note: This recipe also calls for using 1/2 teaspoon of MSG, which I never used, and I don't think is available on grocery shelves anymore.