_6 servings_
4-ounce package noodles (about 2 cups uncooked)
¼ cup flour
2 cups mushroom liquid and water
2 chicken bouillon cubes
¼ teaspoon salt
Pepper, as desired
½ teaspoon poultry seasoning
1 tablespoon chopped pimiento
4-ounce can mushroom stems and pieces, drained, chopped
2 cups cooked turkey, cubed
¾ cup shredded sharp process cheese
⅓ cup fine dry breadcrumbs
1 tablespoon butter or margarine
Cook noodles as directed on package; drain.
In a saucepan, blend flour with a little of the liquid to make a paste.
Gradually stir in remaining liquid. Add bouillon cubes and seasonings.
Bring to a boil, stirring constantly. Reduce heat to simmer; cook 1
minute longer, stirring as needed.
Add pimiento and mushrooms to sauce.
In a 2-quart casserole place half the noodles and half the turkey in
layers. Cover with half the sauce. Repeat layers.
Top with cheese; sprinkle with breadcrumbs; dot with fat.
Bake, uncovered, at 350° F. (moderate oven) 30 to 40 minutes or until
bubbly and browned.
_Variation_
_Chicken-noodle bake._—Use chicken instead of turkey, and chicken broth
instead of water and bouillon cubes.
_Menu suggestion_
Serve with buttered beets, coleslaw, and have ice cream for dessert.