Turkey and Broccoli Casserole

Add broccoli, rice and cheese to leftover turkey for a great after-the-holiday dinner.

10 servings

I like to use this recipe after Thanksgiving or Christmas because it’s a good way to use leftover turkey. If I don’t have turkey, I use chicken, which is just as good. My family enjoys this dish very much.—Jo Ann Reid, Salisbury, NC

Ingredients

1 (16-ounce) package frozen broccoli florets, or 2 1/2 cups chopped fresh broccoli
3 cups cooked long-grain rice
4 cups chopped cooked turkey, light and dark meat
1 1/3 cups sliced fresh button mushrooms, or 1 (7-ounce) jar sliced mushrooms, drained
6 ounces Cheddar or American cheese, grated
1/2 cup reduced-sodium chicken broth
1 (10-ounce) can reduced-fat cream of mushroom soup
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2-ounce) can French-fried onions

Instructions

Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
Cook broccoli by steaming until barely tender; drain well. Layer rice, broccoli, turkey, mushrooms and cheese in prepared pan. Pour broth evenly over the top.
Combine soup, mayonnaise, salt and pepper in a small bowl; mix well. Spoon over top of the casserole, using back of a spoon to spread evenly. Sprinkle onions over top. Bake, uncovered, 35 to 40 minutes, until golden.

Recipe by Jo Ann Reid, Salisbury, N.C.

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