Turkey-Filbert Casserole from New York Times Menu Cookbook by Craig Claiborne

Ingredients

• ½ cup butter
• 3½ tablespoons all-purpose flour
• ½ pound mushrooms, sliced
• 1 cup light cream
• 1 cup milk
• ½ teaspoon paprika
• ¼ teaspoon celery seeds
• 2 cups noodles, cooked and drained
• Salt and freshly ground black pepper
• ½ lemon, sliced very thinly
• ⅓ cup sliced or chopped filberts, toasted
• 2 cups coarsely diced cooked turkey
• 5 thin slices of Bermuda onion, separated into rings