Turkey Buffet Casserole

4 ounces medium white noodles, 2 cups
1 package frozen broccoli spears
2 tablespoon butter or margarine
2 tablespoon 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. In separate sauce pans 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 flowerets whole. Arrange noodles, broccoli stems, turkey in shallow casserole or 8 inch square baking dish; pour cheese sauce over all. Arrange broccoli flowerets on top, pressing them lightly into sauce; sprinkle with almonds. Bake uncovered 15 minutes or until bubbling hot.