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Broccoli Turkey Casserole Recipe
Broccoli Turkey Casserole Recipe photo by Taste of Home

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
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 equals 344 calories, 17 g fat (7 g saturated fat), 84 mg cholesterol, 758 mg sodium, 20 g carbohydrate, 2 g fiber, 26 g 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. Yield: 8 servings.
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°.
Originally published as Broccoli Turkey Casserole in Simple & Delicious November/December 2009, p16

Nutritional Facts

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

Reviews for Broccoli Turkey Casserole

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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."

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