To toast the almonds, just spread them on a baking dish and bake at 350 degrees for 10 to 15 minutes, stirring occasionally.
8-oz. pkg. medium egg noodles, uncooked and divided
10-oz. pkg. frozen broccoli spears, cooked
2 T. butter
2 T. all-purpose flour
1 t. salt
1/4 t. pepper
2 c. milk
1 c. shredded Cheddar cheese
2 c. cooked turkey, diced
1/3 c. slivered almonds, toasted
Cook half the noodles according to package directions, reserving the rest for another recipe; drain and set aside. Melt butter in a saucepan over low heat; blend in flour, salt and pepper. Stir until smooth and bubbly. Gradually add milk, stirring until thickened. Remove from heat and add cheese; stir until melted. Dice broccoli stems, leaving the flowerets intact. In a lightly greased 8"x8" baking pan, arrange noodles, broccoli stems and turkey; pour cheese sauce over top. Lightly press flowerets into cheese layer; sprinkle with almonds. Bake at 350 degrees for 15 minutes. Serves 4.
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