Leftover Thanksgiving Turkey Casserole

• 8 ounces elbow macaroni, cooked, drained and rinsed in cold water
• 10 ounces broccoli, cooked, in pieces
• 14 lb ham, cut into strips
• 1 lb cooked turkey, cut into bite sized pieces
• 2 medium mushrooms, sliced
• 12 small red onion, diced
• 13 cup butter
• 13 cup flour
• 14 ounces turkey broth or 14 ounces chicken broth
• 1 cup cream
• 2 ounces swiss cheese, shredded
• salt & pepper
• 13 cup breadcrumbs
• 14 cup grated parmesan cheese

1. Place pasta on bottom of greased 2 quart baking dish.
2. Layer broccoli over pasta.
3. Cover with ham, turkey, and mushrooms.
4. On stove top melt butter and add onion.
5. Blend in flour and cook over medium for about 5 minutes.
6. DO NOT BROWN.
7. Add broth and cream, stirring till smooth and thick.
8. Add cheese, salt, and pepper.
9. Heat till cheese melts.
10. Pour over casserole.
11. Sprinkle top with bread crumbs and parmesan cheese.
12. Bake at 350 for 30 minutes or until brown and bubbly.

elbow macaroni, broccoli, ham, turkey, mushrooms, red onion, butter, flour, turkey broth, cream, swiss cheese, salt, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/leftover-thanksgiving-turkey-casserole-338245 (may not work)