|Celery salt||1⁄2 Teaspoon|
|Turkey stock||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Canned mushrooms||6 Ounce|
|Almonds||1⁄3 Cup (5.33 tbs)|
|Minced parsley||3 Tablespoon|
|Turkey||2 Cup (32 tbs)|
|Grated longhorn cheese||1⁄2 Cup (8 tbs)|
Cook noodles in boiling salted water until tender; drain.
Melt butter in saucepan.
Add flour; blend well.
Add seasonings and stock; cook, stirring constantly, over low heat until thickened.
Remove from heat; stir in cream, mushrooms, almonds and parsley.
Alternate layers of noodles, turkey and mushroom sauce in greased 2-quart casserole; top with cheese.
Bake in 350-degree oven for 1 hour.