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Turkey Casserole


4 ounces medium noodles 

1 package (10 ounces) frozen broccoli spears 

2 tablespoons butter 

2 tablespoons flour 

1 teaspoon salt 

1/4 teaspoon prepared mustard 

1/4 teaspoon black pepper 

2 cups milk 

1 cup grated mild Cheddar cheese 

2 cups cooked diced turkey 

1/3 cup slivered toasted almonds

Turkey Casserole


1. Preheat oven to 350°. Cook noodles following package directions; drain. Cook broccoli just until tender. In a saucepan over low heat, melt butter; blend in flour, salt, prepared mustard, and pepper. Stir until smooth and bubbly. Gradually add milk, stirring until thickened; remove from heat and stir in cheese until melted. Dice broccoli stalks; leave flowerets intact. In an 8-inch square baking dish, arrange noodles, broccoli stems, and turkey; pour cheese sauce over all. Arrange the flowerets over the top, pressing down a bit. Sprinkle with almonds. Bake for about 15 minutes, or until hot and bubbly.

2. To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic. 


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