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Broccoli Turkey Casserole Recipe
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Broccoli Turkey Casserole Recipe

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I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! —Muriel Shand, Isanti, Minnesota
Recommended: The 13x9 Thanksgiving
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 8 servings

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup butter, cubed
  • 4 cups cubed cooked turkey breast
  • 1 package (16 ounces) frozen broccoli florets, thawed
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup cooked rice
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 can (2.8 ounces) French-fried onions

Nutritional Facts

1 cup: 344 calories, 17g fat (7g saturated fat), 84mg cholesterol, 758mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 26g protein.

Directions

  1. In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish.
  2. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted.
    Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
    Yield: 8 servings.
Originally published as Broccoli Turkey Casserole in Simple & Delicious November/December 2009, p16


Reviews for Broccoli Turkey Casserole

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Bill User ID: 9049071 262064
Reviewed Mar. 5, 2017

"Great Recipe. As pointed out already: easily modified. For anyone who loves Capsaicin and Spices I offer the following jazzed up "Hot and Spicy" version:

1 full Cup of Chopped Red Onions
1/4 Cup Butter
1 pound of Ground turkey braised with quantity sufficient of butter then crumbled
1/4 to 1/2 pound Hickory Smoked Bacon fried crisply and crushed into small pieces
1 package (16 ounces) of frozen broccoli florets, thawed then braised in butter
1 can condensed cream of mushroom soup, undiluted
1 can condensed cream of celery soup OR cream of chicken soup, undiluted
4 Cups of cooked Brown Rice
1/2 Cup of thinly sliced Carrots
1 Cup of Shredded Mozzarella Cheese
1 Cup of Shredded SHARP Cheddar Cheese
4 to 6 ounces of French's Crispy Jalapeno
1 Teaspoon of Shilling Fajita Spice
1 Teaspoon of Creole Seasoning Mix
1/2 Cup of Sliced Mushrooms
Your favorite brand of Jalapeno, Cayenne or Habanero Sauce...
Salt and Coarse Black Pepper to taste
In a large skillet, saute each of the following ingredients separately : Onions, Carrots, Mushrooms and Broccoli Florets. Set aside while cooking the ground turkey.
In the same large skillet braise the ground turkey in butter. Add in, while cooking, the Fajita Spice and Creaole Seasoning Mix. Salt and Pepper added to your taste. Add your choice of Hot Sauce, if desired. Brown the meat/spice mixture thoroughly.
I used a microwaveable organic brown rice so I cooked it quickly in the microwave per package instructions
In a large casserole dish pretreated with application of butter to the bottom and sides of the pan add in all the vegetables and the browned turkey and spices. Add the 4 Cups of cooked brown rice, add the cream of celery or cream of chicken soup, undiluted and then add the mushroom soup, undiluted. Add the crushed bacon.
Add the majority of the shredded cheese but reserve 1/4 to a 1/2 Cup of the cheese to add to the top of the casserole during the last 5 minutes of cooking. Take a large spoon and thoroughly mix all the ingredients.
Cook at 350 degrees F. for 30 minutes then pull briefly from the oven long enough to sprinkle 4 to 6 ounces of French's Crispy Jalapeno (substituted for the can of "French-fried onions in the original recipe) on top of the casserole followed by sprinkling the reserved shredded cheese over the top of the French's Crispy Jalapeno pieces. Place the casserole back in the oven and cook for an additional 5 minutes or so in order to melt the top layer of cheese.
This jazzed up version will definitely serve 8 people due to all the added ingredients, especially the added Brown Rice and extra cheese. It will also have a lot more calories so it is NOT going to qualify as a "diet food". Depending on which Hot Sauce you select to add to it, it will vary from a lip burn type of hot food all the way to a hot screaming Hell Fire type dish.... your decision. Then again you can always put the hot sauce on the table and leave it out of the recipe so as to give a choice to those eating it as to just how much "Burn" they want to enjoy (endure?). Don't leave out the French's Crispy Jalapenos if you can possibly help it... they add a lot to this hot and spicy version. The bacon adds an unbelievable taste to the recipe so you don't want to leave it out either. I cook for two people so I had to package and freeze up most of this. I cooked it up in one of those new ceramic copper square pans in the oven and clean up was a breeze. If you don't like hot or spicy food then don't even think about trying my version, period!"

MY REVIEW
island_gerl User ID: 7563824 240514
Reviewed Dec. 29, 2015

"This recipe is a good base. It is easily modified and still tasty. I used thighs instead of turkey, didn't have any cream of chicken, so I used two cream of mushroom, added more onion, used Parmesan instead of mozzarella.....you get the idea. The only caution I have is the undiluted soup: I definitely felt the need to add chicken stock/broth to the mix. Save yourself some time and dishes by getting a pan that can go from stovetop to oven. This recipe served 4-5. I would double it for 8 servings if it's your main dish."

MY REVIEW
habenaroman User ID: 7905288 231017
Reviewed Aug. 10, 2015

"Loved it."

MY REVIEW
dvierzen User ID: 7402990 213845
Reviewed Dec. 2, 2014

"I used leftover turkey to make this casserole. This was easy to make and delicous! My husband loved it as well. I will definitely make this again."

MY REVIEW
spronovo User ID: 3118526 157413
Reviewed Oct. 30, 2014

"Very good simple recipe. I used left over roast chicken and made half the recipe using only one can of cream of chicken. My 1 and 2 year olds liked it too."

MY REVIEW
Adgirl22 User ID: 7583682 62440
Reviewed Jan. 5, 2014

"We loved it. Used cheddar cheese, more tangy. I put garlic in anything that calls for onions and celery sautéed in butter! It was easy and very good for a winters night."

MY REVIEW
LibrarianLizy User ID: 5343261 81665
Reviewed Dec. 3, 2013

"What a great way to use up Thanksgiving leftovers!

I've made this several times both with turkey and leftover cooked chicken and found it to be delicious. As I do with most Taste of Home recipes, I made some changes to up the flavor factor.
I make the follow changes:
I add several cloves of chopped garlic to the onion and celery. I either use two cans of health request cream of chicken or 1 can cream of chicken and 1 can cream of broccoli. I use brown rice and stir in 1/4 - 1/2 cup cheddar, monterey jack, or mozzarella cheese. I try to only use 1/2 the can of french-fried onions and add another 1/2 cup of cheese on top."

MY REVIEW
Kaymarley User ID: 7513977 207663
Reviewed Nov. 30, 2013

"Nice basic recipe you can substitute any vegetable or meat combination. I added chicken broth and milk for creaminess and pit cheeses into the casserole as well as on top and substituted crushed croutons for fried onions."

MY REVIEW
micemery User ID: 3537150 138366
Reviewed Jan. 19, 2013

"Delicious! I didn't change a thing. quick and easy on a weekday night."

MY REVIEW
tigortweet User ID: 6916011 154455
Reviewed Dec. 29, 2012

"very good, my husband raved and my picky two year old asked for seconds! i will definitely make this again."

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