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.
- 473.18 ml dry noodles (I use no yolk)
- 283.49 g package frozen broccoli (I use fresh)
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml flour
- 236.59 ml turkey broth (I use leftover gravy) or 236.59 ml chicken broth (I use leftover gravy)
- 236.59 ml undiluted evaporated milk
- 236.59 ml diced cheddar cheese
- 4.92 ml Worcestershire sauce
- 1.23 ml pepper
- 473.18 ml diced cooked turkey
- 59.14 ml 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.