Tonigh's Menu -- Turkey Tetrazzini

Tonight's dinner menu:

Turkey Tetrazzini, Corn, Easiest rolls with garlic, salad

Turkey Tetrazzini

8 oz. noodles (spaghetti noodles or other noodles), cooked and drained

2 tablespoons butter

2 tablespoons flour (I use self rising -- result is "fluffier")

1 1/2 cup chicken or turkey broth

1 cup milk

1/2 teaspoon salt

pepper to taste

2 heaping tablespoons sour cream

1/2 cup Parmesan cheese

1 cup grated sharp cheddar cheese

2 to 3 cups cooked turkey, cut in small, bite-size pieces

Melt butter in skillet. Add flour; cook just until light brown. Add broth and milk, salt and pepper. Cook and stir until thick and bubbly. Cook and stir 2 minutes more. Remove from heat. Stir in sour cream and half of Parmesan cheese. Mix together noodles, cheddar cheese and turkey. Combine with saucy mixture. Top with remaining Parmesan cheese. Bake for 30 minutes at 350 degrees.

Recipe notes: Everybody liked this, even though it is a "casserole." When my sons were young I rarely served casseroles. My family preferred food items separate, so that is the way I cooked. But this dish went over pretty well, and it is a good way to use "planned over" turkey from Thanksgiving. Glen says it needs more moisture, so I will probably increase the broth to 2 cups and the milk to 1 1/2 cups. Then, if it is too thin, I may add a little more flour.