Turkey and Broccoli Almandine

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.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 1 9X9 inch pan

Ingredients

• 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

Directions

1. Cook and drain noodles: put in shallow baking dish.
2. Cut broccoli into 1 inch pieces, and reserve blossoms. Arrange stems on noodles.
3. Make a sauce with butter, flour, and liquids. add cheese, Worcestershire and pepper. Stir until cheese is melted.
4. Add turkey and salt to tast. Pour over ingredients in dish.
5. Arrange broccoli blossoms on top and sprinkle with almonds.
6. Bake at 350 for approximately 30 minutes. Makes 4 servings.
7. 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.