Turkey Casserole - cooking recipe

Ingredients

4 oz. uncooked elbow macaroni
1/4 c. butter or margarine
1/4 c. all-purpose flour
3 Tbsp. instant nonfat dry milk
1 c. water
1 tsp. salt
3/4 c. frozen English peas, cooked
1/8 tsp. pepper
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1 c. cooked turkey, chopped
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 c. soft breadcrumbs
1 Tbsp. butter or margarine, melted
paprika

Preparation

Cook macaroni according to package directions; drain and set aside.
Melt butter in a large saucepan over low heat.
Add flour and milk powder, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add water.
Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in salt, pepper and soup.
Cook until bubbly, stirring often.
Add cooked macaroni, peas and turkey to sauce.
Stir gently.
Pour into a lightly greased 1 1/2-quart casserole.
Top with cheese.
Combine bread crumbs and butter; mix well.
Spread over cheese.
Sprinkle with paprika.
Bake at 350\u00b0 for 20 to 25 minutes.