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Turkey Oyster Casserole
This is a wonderful use for leftover turkey. Serves 6.
8
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5
5
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3
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1
ounces broad noodles
1/2 cups sour cream, divided
tablespoons butter or margarine
tablespoons flour
cups turkey broth or chicken stock
cups diced, cooked turkey
/2 cup chopped pimientos
/2 cup sliced ripe olives
(3− or 4−ounce) can sliced mushrooms, drained
teaspoon salt
/4 teaspoon pepper
pint oysters, drained
Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in saucepan, blend in flour, and
gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into
noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.
Place half of mixture in a greased 2−quart casserole. Arrange the oysters in a layer on top, then cover
with remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 minutes.
Serves 6.
Turkey Oyster Casserole
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