A turkey noodle casserole with broccoli,
cheddar cheese, and fresh parsley. A great use for leftover holiday
turkey.
Herbed
Turkey and Broccoli
- 1 (12-ounce) package egg
noodles
1 (10-ounce) package frozen broccoli
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1/8 teaspoon pepper
2 cups milk
1 cup shredded cheddar cheese
- 3 cups cooked diced Honeysuckle
White Turkey
2 tablespoons parsley, fresh and snipped
- Cook noodles and broccoli
as directed on packages; drain.
- Melt butter or margarine;
stir in flour and seasonings. Add milk slowly; cook, stirring
constantly, until thickened. Remove from heat; add cheese and
stir until melted.
- Dice broccoli stems, leave
florets whole.
- Place noodles, broccoli
stems, and turkey in a greased 8x8x2 inch baking dish. Pour cheese
sauce over ingredients in baking dish, sprinkle with fresh parsley.
Arrange broccoli flowerets on top, pressing them into sauce.
- Bake, uncovered, at 350°F
(175°C) for about 25 minutes or until bubbly.
Makes 10 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
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