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

1. Cook noodles and broccoli as directed on packages; drain.
2. 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.
3. Dice broccoli stems, leave florets whole.
4. 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.
5. 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.