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Show Big Appetizing Dish TURKEY-HAM CASSEROLE r s - ,cr This CiisM-role oilers a most tempting ;nul appi'tiin wav to utilize the good meat left on turkev after the liiM or second round. The dish com s out of the oven, gently a-huhlile. breathing of apples, of tin key, of seasonings and other savory ingredients. It's filled with onion, green peppers, pimicntus, slued olives and canned apple sauce. Not to mention ham and noodles and lots of rich gravy. And the turkey itself, of course. All of it hearty, relishing and satisfying. Come one. come all . . . the day is brisk and here's a dish that fortifies, sustains and bestows hnppv content on all who eat it. This is how you make it: 1 cup chopped onion I 1 teaspoon orcgano 34 cup diced green pepper l'j cups diced cooked turkey 'i cup butter or margarine l cups diced cooked ham 1-4 ounce can whole 2'i cups cooked noodles pimientos, diced 2 cups canned apple sauce i cup sliced ripe olivej 2 tablespoons melted butter 'i teaspoon salt Few grains paprika I Saute onion and green pepper in butter or margarine until I lightly browned. Add pimientos, olives, salt and oregano. I Using 1 '-2 cups of noodles, place in layers the turkey, vegetables, vege-tables, ham and the noodles in buttered 2 quart .assero!e, ending with vegetable layer. Spoon apple sauce over top. Toss remaining noodles with 2 tablespoons melted butter; place in ring around edge of casserole and sprinkle with paprika. Bake in hot over, 375 degrees, 25 to 30 minute. Makes 6-8 servings. |
