Turkey Buffet Casserole

2 cups medium egg noodles
1 package frozen broccoli spears
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon pepper
2 cups milk
1 cup (1/4 pound) grated American cheese
2 cups cut-up cooked turkey
1/3 cup slivered toasted almonds

Preheat oven to 350 degrees F.

In separate saucepans cook noodles and broccoli as labels direct just until tender.

In saucepan over low heat, melt butter; stir in flour, salt, mustard, pepper and milk. Cook, stirring constantly until thickened. Remove from heat, stir in cheese until melted.

Drain noodles and broccoli. Dice broccoli stems; leave florets whole.

Arrange noodles, broccoli stems and turkey in shallow casserole or 8-inch square baking dish; pour cheese sauce over all. Arrange broccoli florets on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot.

Makes 4 to 6 servings.