Turkey Oyster Casserole

This is a wonderful use for leftover turkey. Serves 6.

8 ounces broad noodles
1 1/2 cups sour cream, divided
5 tablespoons butter or margarine
5 tablespoons flour
2 cups turkey broth or chicken stock
3 cups diced, cooked turkey
1/2 cup chopped pimientos
1/2 cup sliced ripe olives
1 (3- or 4-ounce) can sliced mushrooms, drained
1 teaspoon salt
1/4 teaspoon pepper
1 pint oysters, drained

Cook noodles; drain. Mix with 1/2 cup sour cream. Melt butter in saucepan, blend in flour, and gradually stir in turkey broth. Cook, stirring, until thickened. Blend in remaining sour cream. Stir into noodles; add turkey, pimientos, olives, mushrooms, salt, and pepper.

Place half of mixture in a greased 2-quart casserole. Arrange the oysters in a layer on top, then cover with remaining turkey mixture. Bake, uncovered, at 350 degrees for 30 minutes.

Serves 6.