Secondhand Turkey

½ lb. sliced fresh mushrooms

½ c. chopped celery

5 T. butter, divided

2 T. cornstarch

2 c. milk

2 c. cubed cooked turkey

2 c. cooked egg noodles

¼ c. chicken broth

1 t. salt

½ t. dried thyme

1/8 t. white pepper

½ c. dry bread crumbs

Directions:

In a large skillet, sauté mushrooms and celery in 3 tablespoons butter until tender.

Combine cornstarch and milk until smooth.

Stir into mushroom mixture.

Bring to a boil, stirring constantly.

Cook for 1 minute or until thickened.

Stir in turkey, noodles broth, salt, thyme and pepper.

Pour into a greased 2 quart baking dish.

Melt remaining butter and toss with bread crumbs.

Sprinkle over casserole.

Bake, un covered at 375º for 20-25 minutes or until heated through.

Yield: 4 servings