Almond Turkey Casserole Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1-1/2 cups milk
- 1 cup (4 ounces) shredded swiss cheese
- 1/2 cup slivered almonds toasted
- 2 cups cubed cooked turkey
- 2 cups uncooked egg noodles
- 1 package (9 ounces) frozen broccoli cuts
- Carbohydrate 19.4377758124712 g
- Cholesterol 152.08729544254 mg
- Fat 24.8457775665631 g
- Fiber 2.43404664773641 g
- Protein 35.3466045385417 g
- Saturated Fat 7.72986609813411 g
- Serving Size 1 1 serving (156g)
- Sodium 173.020906029321 mg
- Sugar 17.0037291647348 g
- Trans Fat 2.12669564776047 g
- Calories 445 calories
Directions Cook noodles according to package directions; drain. Cook broccoli according to package directions; drain. Place noodles and broccoli in a large bowl; set aside. In a large saucepan, melt the butter. Stir in the flour, salt, mustard and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. remove from the heat; stir in cheese until melted. Add the turkey; pour over noodle mixture. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with almonds. Bake, uncovered, at 350degrees for 20-25 minutes or until heated through. Yield: 4 servings. Originally published as Almond Turkey Casserole in Casserole Cookbook 2001, p25 Nutritional Facts 1 serving (1 cup) equals 515 calories, 27 g fat (12 g saturated fat), 124 mg cholesterol, 833 mg sodium, 28 g carbohydrate, 4 g fiber, 39 g protein. Print Add to Recipe Box Email a Friend
