This recipe was clipped from a magazine published in 1986. The bottom of the page states that the recipes on the page were supplied by the U.S. Department of Agriculture. Recipe typed below along with a scanned copy.
Turkey-Broccoli Casserole
4 ounces (about 3 cups) uncooked noodles
1 package (10 ounces) broccoli spears, frozen
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
1 cup shredded processed cheddar cheese
3 cups cooked, diced turkey
Cook noodles and broccoli as directed on packages, drain. In saucepan melt butter or margarine, stir in flour and seasonings. Add milk slowly, cook, stirring constantly, until thickened. Remove from heat, add cheese, stir until melted. Dice broccoli stems, leave flowerets whole. Place noodles, broccoli stems and turkey in an 8 x 8 x 2 inch baking dish, pour cheese sauce over ingredients in baking dish. Arrange broccoli flowerets on top, pressing them into sauce. Bake, uncovered, at 350° for about 25 minutes or until bubbly. Makes six 1 cup servings.