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TURKEY VERDE CASSEROLE

INGREDIENTS
  • 1 bunch fresh broccoli
  • 1/2 stick butter/margarine
  • salt & white pepper
  • 3 cups cooked, chopped turkey
  • 6 oz. egg noodles
  • 1/2 cup flour
  • 1 tablespoon butter or margarine
  • 1 cup heated cream
  • 1/2 cup blanched, slivered almonds
  • Parmesan cheese, grated
  • 5 oz. can sliced water chestnuts
  • 1/8 cup sherry
DIRECTIONS
Preheat oven to 350 degrees. Trim & blanch broccoli in boiling water for 2 - 3 minutes. Cool under cold water & drain well. reserve florets to decorate. Chop broccoli coarsely. Cook & drain noodles. Toss with 1 tablespoon butter & water chestnuts.

Melt 1/2 stick butter in saucepan over low heat. Mix in flour & stir 2 - 3 minutes. Wisk in cream & stir until sauce is thick. Add sherry & season to taste with salt & white pepper. Place nood mixture in 9" x 13" baking dish. Spread turkey over noodes, and broccoli over turkey. Pour sauce over entire dish. Decorate edges with broccoli florets and sprinkle with amonds & cheese.

Bake for 30 minutes.

Marsha

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