Swiss Turkey Bake

• 1/2 c. chopped onion
• 2 Tbsp. butter or margarine
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 (3 oz.) can sliced mushrooms (about 2/3 c.)
• 1 c. half and half
• 2 c. cubed, cooked turkey
• 1 c. cubed, cooked ham
• 1 (5 oz.) can water chestnuts, drained and sliced (2/3 c.)
• 1/2 c. shredded Swiss cheese
• 1 1/2 c. soft bread crumbs
• 3 Tbsp. butter or margarine, melted
• 9 uncooked lasagna noodles
• 1/4 c. margarine or butter
• 1/4 c. chopped onion
• 1/4 c. flour
• 2 tsp. chicken flavor instant bouillon
• 1 tsp. garlic salt
• 1/4 to 1/2 tsp. thyme leaves
• 1/4 tsp. pepper
• 2 1/2 c. milk
• 12 oz. carton (1 1/2 c.) creamed cottage cheese
• 6 c. (1 1/2 lb.) broccoli florets, cooked and drained
• 2 (2.5 oz.)jars Green Giant sliced mushrooms, drained
• 12 oz. (3 c.) shredded Swiss cheese

1. Cook lasagna noodles to desired doneness as directed on package.
2. Drain and rinse with hot water.
3. Heat oven to 350u0b0. Melt margarine in 4-quart saucepan or Dutch oven.
4. Add onion and cook until tender.
5. Stir in flour, bouillon, garlic salt, thyme and pepper.
6. Cook until mixture is smooth and bubbly, stirring constantly.
7. Gradually add milk, cooking until mixture boils and thickens, stirring constantly.
8. Stir in cottage cheese, broccoli and mushrooms.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=1044271 (may not work)