Leftovers

[beth]

Here's a very good (and very easy) recipe to use for left over turkey.

I'd serve this with a side of baked apples or a fruit salad.


Turkey Pot Pie

1 (10.75 ounce) can condensed Cream of Chicken Soup
1 (9 ounce) package frozen mixed vegetables, thawed
1 cup cubed cooked turkey or chicken
1/2 cup milk
1 egg
1 cup all-purpose baking mix (like bisquik)


Preheat oven to 400 degrees F.

Mix soup, vegetables and turkey in 9-inch pie plate.

Mix milk, egg and baking mix. Pour over turkey mixture. Bake 30 minutes or until golden.

[beth]

Here's another if your holiday leftovers include ham instead of turkey.

Ham and Noodle Casserole

4 ounces medium noodles
1 package (10 ounces) frozen broccoli spears
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon prepared brown mustard
1/4 teaspoon black pepper
2 cups milk
1 cup grated mild Cheddar cheese
2 cups cooked diced ham
1/3 cup slivered almonds

Preheat oven to 350°.

Cook noodles following package directions; drain. Cook broccoli just until tender.

In a saucepan over low heat, melt butter; blend in flour, salt, prepared mustard, and pepper. Stir until smooth and bubbly. Gradually add milk, stirring until thickened; remove from heat and stir in cheese until melted.

Dice broccoli stalks; leave flowerets intact. In an 8-inch square baking dish, arrange noodles, broccoli stems, and ham; pour cheese sauce over all. Arrange the flowerets over the top, pressing down a bit. Sprinkle with almonds. Bake ham casserole for about 15 minutes, or until hot and bubbly.

Serves 4.