Turkey or Chicken Bake
7 oz. (2 C.) elbow macaroni
1/3 C. butter
1/4 C. all-purpose flour
1-3/4 t. salt
1/8 t. pepper
1 T. minced garlic (in oil or water)
3-1/2 C. warm milk
2 10-oz. cans chicken gravy
4 C. cooked turkey, cubed
1 15-oz. can early June peas
2 oz. diced pimento, drained
2 4-oz. cans mushrooms, drained
1/4 C. butter, melted
1 C. breadcrumbs
1/2 t. crushed parsley flakes
Cook macaroni in salted water (1 tablespoon salt per 2 quarts of water); drain. In a 4-quart saucepan, melt 1/3 cup butter. Blend in flour, salt, pepper and garlic. Add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken gravy. Stir in turkey, peas, pimento, mushrooms and cooked macaroni.
Turn into a greased 13 x 9 x 2-inch baking dish. Bake, covered
with aluminum foil, at 350° F. for 30 minutes. Add bread crumbs to 1/4 cup
melted butter and combine with whisk in small bowl; sprinkle over casserole.
Crush parsley flakes in your fingers and sprinkle over top. Bake uncovered for
10 minutes. Serve hot.
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