- 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
- 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.
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.
Reviews forBroccoli Turkey Casserole
"A great way to use leftover turkey. I omitted the French fried onions since my family does not like them."
"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 Onions1/4 Cup Butter1 pound of Ground turkey braised with quantity sufficient of butter then crumbled1/4 to 1/2 pound Hickory Smoked Bacon fried crisply and crushed into small pieces1 package (16 ounces) of frozen broccoli florets, thawed then braised in butter1 can condensed cream of mushroom soup, undiluted1 can condensed cream of celery soup OR cream of chicken soup, undiluted4 Cups of cooked Brown Rice1/2 Cup of thinly sliced Carrots1 Cup of Shredded Mozzarella Cheese1 Cup of Shredded SHARP Cheddar Cheese4 to 6 ounces of French's Crispy Jalapeno1 Teaspoon of Shilling Fajita Spice1 Teaspoon of Creole Seasoning Mix1/2 Cup of Sliced MushroomsYour favorite brand of Jalapeno, Cayenne or Habanero Sauce...Salt and Coarse Black Pepper to tasteIn 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 instructionsIn 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!"
"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."
"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."
"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."