Ingredients

• 2 Tbsp. butter
• 1/2 lb. fresh mushrooms, sliced
• 1/4 cup butter
• 4 Tbsp. flour
• dash cayenne
• 1/2 tsp. dry mustard
• 3/4 cup turkey or chicken broth
• 3/4 cup half and half
• 6 Tbsp. water + 2 Tbsp. lemon juice
• 1 can pimento, drained and chopped
• 1/2 cup shredded sharp cheddar cheese
• 1 can ripe olives, sliced
• 5 cup diced cooked turkey
• buttered cornbread

Directions

Melt 2 Tbsp. butter in frying pan and add mushrooms. Saute' 10 minutes over medium heat and reserve. In another pan, melt 1/4 cup butter and stir in flour, cayenne and mustard until blended. Add 3/4 cup turkey or chicken broth and 3/4 cup half and half, stirring until smooth. Cook, stirring over low heat, until thickened and smooth. Stir in water and lemon juice. Add pimento and 1/2 cup cheddar cheese and stir until cheese is melted. Butter a 2 qt. casserole and arrange a layer of turkey in bottom, using about 2 1/2 cups meat. Top with half sliced olive and half of mushrooms. Pour half sauce over top. Repeat layers. Sprinkle rest of cheese on top and bake uncovered at 350 degrees F for 1 hour. Serve this over cornbread squares buttered. If cornbread is baked in same oven, reset oven at 425 degrees F after casserole has baked 30 minutes and bake 15 minutes more.

By Robin from Washington, IA