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Broccoli-Turkey Brunch Casserole

Broccoli-Turkey Brunch Casserole
“I have a lot of company at Thanksgiving, and I enjoy making new things for them. I came up with this recipe as a great way to use up the leftover turkey.” Don't have any turkey leftovers? That's ok, cooked chicken works well, too. Kellie Mulleavy - Lambertville, Michigan
6 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

  • 1-1/2 cups fat-free milk
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 carton (8 ounces) egg substitute
  • 1/4 cup reduced-fat sour cream
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon salt
  • 2-1/2 cups cubed cooked turkey breast
  • 1 package (16 ounces) frozen chopped broccoli, thawed and drained
  • 2 cups seasoned stuffing cubes
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions

  • In a large bowl, combine the milk, soup, egg substitute, sour cream,
  • pepper, poultry seasoning and salt. Stir in the turkey, broccoli,
  • stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in.
  • baking dish coated with cooking spray.
  • Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining
  • cheese. Bake 5-10 minutes longer or until a knife inserted near the
  • center comes out clean. Let stand for 5 minutes before serving.
© Taste of Home 2013

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Broccoli-Turkey Brunch Casserole (continued)

Directions (continued)

  • Yield: 6 servings.
Nutrition Facts: 1 serving equals 303 calories, 7 g fat (4 g saturated fat), 72 mg cholesterol, 762 mg sodium, 26 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013