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(Serves 4-6)
I N G R E D I E N T S
2 cups (4 ounces) medium-wide noodles
1 package frozen broccoli spears
3 tablespoons butter or margarine
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon pepper
2 cups milk
1 cup (1/4 lb.) grated processed American cheese
2 cups cut-up roasted Norbest Turkey
1/3 cup slivered, toasted almonds
D I R E C T I O N S
Cook noodles in boiling water until tender; drain. Cook broccoli as label directs until just tender; drain; dice broccoli stems, but leave florets whole. Meanwhile, in saucepan over low heat melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly, until thick and smooth. Remove from heat and stir in cheese until melted. In greased shallow casserole or 8-inch-square baking dish, arrange noodles, broccoli stems and turkey; pour cheese sauce over all. Arrange broccoli florets on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered at 350 degrees F. for 15 minutes, or until bubbling hot.
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