Turkey and Oyster Casserole
|Broad noodles||8 Ounce (1 Package)|
|Sour cream||1 1⁄2 Cup (24 tbs)|
|Turkey broth/Chicken stock||2 Cup (32 tbs)|
|Diced cooked turkey||3 Cup (48 tbs)|
|Pimientos||1⁄2 Cup (8 tbs), chopped|
|Ripe olives||1⁄2 Cup (8 tbs), sliced|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Oysters||1 Pint, drained|
Cook noodles as directed on package; drain.
Mix the cooked noodles with 1/2 cup of the sour cream.
Melt butter in a small pan, blend in flour, and gradually stir in turkey broth.
Cook, stirring, until thickened; blend in the remaining sour cream.
Stir into the noodles with the turkey, pimientos, olives, mushrooms, salt, pepper.
Turn half of the mixture into a greased 2-quart casserole.
Arrange a layer of oysters, then cover with remaining noodle mixture.
Bake, uncovered, in a moderate oven (350°) about 30 minutes.
Makes 6 to 8 servings.