Turkey and Broccoli Amandine

Place broccoli in a single layer in 3 perforated 12x18x2½-inch pans. Steam until tender, about 6 minutes. Drain and cool broccoli. Cut into 1/2-inch pieces.

Place water, salt and oil in steam jacket kettle. Heat to a rapid boil and add noodles gradually, while stirring. Cook until noodles reach al dente stage, stirring occasionally to prevent sticking. Drain immediately and rinse in cold water. Drain again.

To make roux, melt margarine or butter in stockpot. Combine flour, salt and pepper. Blend together and add to butter. Cook and stir until smooth. Continue to cook about 5 minutes.

Heat milk in steam-jacket kettle to 185 degrees F.

Add roux to milk while stirring with a wire whip. Cook at low heat until thickened, stirring to ensure smooth texture.

Blend in Worcestershire sauce and Cheddar cheese. Stir until cheese is melted.

Stir in turkey and heat thoroughly.

Divide noodles into 3 separate 12x18x2½-inch pans.

Place a layer of steamed cut broccoli (about 2 pounds per pan) evenly over noodles.

In each pan, pour a layer of turkey-cheese mixture (about 1 gallon) evenly atop broccoli. Gently insert spatula through each pan at 3 to 4 places to allow sauce to flow to bottom of pans.

Sprinkle 4-ounces of almonds evenly over top of each pan.

Bake in preheated 350 degree F oven for 25 minutes or until bubbly throughout.

Allow casseroles to set for 5-10 minutes prior to cutting.

Cut each pan 8 x 4 into 32 serving.