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Broccoli Turkey Casserole Recipe

Broccoli Turkey Casserole Recipe

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. YIELD: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

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.

Nutritional Facts

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

Reviews for Broccoli Turkey Casserole

Sort By :
MY REVIEW
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
Reviewed Aug. 10, 2015

"Loved it."

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."

MY REVIEW
Reviewed Jan. 19, 2013

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

MY REVIEW
Reviewed Dec. 29, 2012

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

MY REVIEW
Reviewed Dec. 8, 2012

"Definitely tasty. Used fresh broccoli for it, which works fine. Has room to add more of the onion and celery, so don't be afraid to cut another slice and stalk."

MY REVIEW
Reviewed May. 7, 2012

"This was good. I made 1.5 times and made two casseroles. I used chicken instead of turkey and 2 cans of cream of chicken. I thinned with milk and used arbino rice."

MY REVIEW
Reviewed Jan. 17, 2011

"Great dish! Didn't have broccoli Florets so substituted mixed veggies of broccoli, cauliflower and carrots, worked out well. Also used a soup mix found at http://www.tasteofhome.com/recipes/Cream-Soup-Mix to lower the amount of sodium in our diets. Thanks for the recipe!"

MY REVIEW
Reviewed Nov. 2, 2010

"Great dish!

The fried onions really make the dish."

MY REVIEW
Reviewed Feb. 22, 2010

"I thought this casserole might be a little bland, but the crispy fried onions really added a nice flavor and crunch to it! My eleven year old son really liked it and went back for seconds! I think I'll try it next time with chicken."

MY REVIEW
Reviewed Jan. 10, 2010

"This recipe was very tasty and easy to prepare. Even our nine-year-old, who rarely cares for any casserole, enjoyed it."

MY REVIEW
Reviewed Nov. 26, 2009

"Delicious! It has a great flavor and the french fried onions give it a nice crunch."

MY REVIEW
Reviewed Nov. 20, 2009

"I too used chicken instead of turkey, very yummy. I think it needs another can of soup to make it creamier."

MY REVIEW
Reviewed Nov. 9, 2009

"This was very good. . . We love Chicken Divan at my house and this is similar to the recipe I use for that. . . I did use chicken instead of turkey and I mixed sharp cheddar cheese into the casserole rather than topping it with mozzarella. The french fried onions are a great addition! Great recipe for cooler months. Yum!!!"

MY REVIEW
Reviewed Nov. 5, 2009

"I absolutely love this recipe. It tastes so good, and is so easy to prepare. My family loves it too and asks for it frequently."

MY REVIEW
Reviewed Nov. 3, 2009

"This recipe is definitely a keeper! I prepared this on Saturday, so that after church on the Lord's day, I could pop it right into the oven. I froze the other half for the next time (I am not sure yet if it freezes well or not). The only thing I changed was that after I sauteed the onion and celery in the butter, I removed that mixture to a plate. Then, I proceeded to saute the broccoli a bit in the butter to make sure that it was cooked enough. The broccoli wasn't too crisp and it wasn't mushy -just perfect! This is a very pleasant meal."

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