Thanksgiving in the Spring!

Turkey Tetrazini...mmmmm! Every Thanksgiving I put 2 cups of diced turkey in the freezer for a little Thanksgiving in the spring. Obviously, you don't have to use turkey leftover from November to create this delicious casserole.

8 oz. egg noodles - Cook, drain and set aside.

In big pan:
6 T butter - Melt.
6 T flour - Sit in until thick.
2 C chicken stock - Add slowly and thicken.
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. celery salt

In small pan:
1 C half n half - Heat to a boil then continue boiling for a minute until frothy on top.

Add small pan to big pan.

Take casserole dish (2 qt.) - Grease, then layer with noodles, turkey then sauce. Make 2-3 layers of this. Sprinkle the top with 1/4 C grated parmesan cheese.

Bake uncovered at 350 for 45 minutes.

My mom always said you have to add color to your plate, so I serve it with carrots.