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.