5 thin slices of Bermuda onion, separated into rings
½lemon, sliced very thinly
⅓cup sliced or chopped filberts, toasted
Preheat oven to moderate (350°F.).
Melt two tablespoons of the butter and sauté the mushrooms in it until tender.
Melt four tablespoons of the butter and blend in the flour. Gradually stir in the milk and the cream. Bring to a boil, stirring. Add the mushrooms and season with salt and pepper to taste.
Add the celery seeds to the noodles and place half of them in a greased shallow casserole. Top with the turkey and half of the mushroom sauce. Add remaining noodles and arrange the onion rings and lemon slices over the top.
Pour the remaining sauce over all. Dot with the remaining butter and the filberts and sprinkle with paprika. Bake for thirty minutes, or until hot and bubbly.