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Broccoli-Turkey Brunch Casserole

Total Time

Prep: 20 min. Bake: 45 min.

Makes

6 servings

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

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 shredded reduced-fat cheddar cheese, divided

Directions

  1. 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 13x9-in. baking dish coated with cooking spray.
  2. Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts

1 each: 303 calories, 7g fat (4g saturated fat), 72mg cholesterol, 762mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

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