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Broccoli Turkey Casserole

Total Time

Prep: 20 min. Bake: 25 min.

Makes

8 servings

I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! —Muriel Shand, Isanti, Minnesota

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° until bubbly, 25-30 minutes. Sprinkle with cheese and french-fried onions; bake until cheese is melted, about 5 minutes longer.
    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°.

Nutrition Facts

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

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