6 oz. Pasta ½ C. Milk
2 T. Butter 2 C. Cubed cooked Turkey
2 T. Flour 1 C. Chicken broth
2 C. Steamed Hirsch’s Asparagus
4 oz. Mushrooms
2 C. Shredded Cheddar Cheese
Cook pasta, drain. In 2 qt. saucepan, melt butter. Stir in flour until smooth & bubbly (1 min.). Slowly add chicken broth. Cook over medium heat, stirring constantly, until mixture comes to full boil. Boil 1 minute. Remove from heat, stir in milk & 1½ cups cheese until melted. In greased, 2 qt. casserole, combine pasta, turkey, asparagus, mushrooms & cheese mixture. Top with remaining cheese.
Bake at 350º for 25-30 minutes.