Recipe: Turkey Macaroni Casserole (25 servings) (freeze ahead)

TURKEY MACARONI CASSEROLE

1 1/4 quarts shell or other macaroni
2 quarts boiling salted water
2/3 cup butter or margarine, melted
1 1/4 cups all-purpose flour, sifted
2 quarts hot milk
1 1/2 tablespoons salt
1/4 teaspoon pepper
1 teaspoon marjoram
2 1/2 cups grated cheese
3/4 cup chopped pimiento
1 1/4 quarts cooked and diced 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 degrees F. (moderate oven) for 30 to 40 minutes.

TO FREEZE:
Cool the food quickly. Pack in freezer containers, leaving head space. Seal and freeze immediately.

TO PREPARE FROM FROZEN FOR SERVING:
Bake uncovered at 400 degrees 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. If the food is reheated in an ovenproof freezer container, add the cheese before baking. If the food is transferred to a baking dish, let it heat in the oven about 30 minutes, or until the food has thawed enough to press into shape of the baking dish, before adding the cheese.

MENU SUGGESTION:
Serve with broiled tomato halves and julienne snap beans. Steamed cranberry pudding would make a good dessert for this meal.

Servings: 25
Source: Freezing Combination Main Dishes - USDA 1954