Turkey-macaroni casserole
25 portions, ¾ cup each
1¼ quarts shell or other macaroni 2 quarts boiling salted water ⅔ cup melted butter or margarine 1¼ cups sifted all-purpose flour 2 quarts milk 1½ tablespoons salt ¼ teaspoon pepper 1 teaspoon marjoram 2½ cups grated cheese ¾ cup chopped pimiento 1¼ quarts diced cooked turkey
Cook the macaroni in boiling salted water 15 minutes or until almost tender; drain and rinse with water. Combine the melted butter or margarine with the flour, stir in the milk, and cook until thick. Add seasonings, cheese, pimiento, macaroni, and turkey.
To serve immediately. Place enough for one meal in a greased casserole and top with grated cheese if desired. Bake uncovered at 350° F. (moderate oven) for 30 to 40 minutes.
To freeze. Cool the food quickly. Pack in freezer containers, leaving head space ([p. 4]). Seal and freeze immediately.
To prepare for serving. Bake uncovered at 400° F. (hot oven) until food is heated through, about 45 minutes for pints, 1 hour for quarts.
A topping of grated cheese may be added to this dish the last 5 minutes of heating.
Menu suggestion. Serve with broiled tomato halves and julienne snap beans. Steamed cranberry pudding would make a good dessert for this meal.