An easy, tasty dish your whole family will love. A great recipe for using leftover turkey, too!

Turkey Broccoli Casserole

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
Dash ground black pepper
Dash paprika
1/2 teaspoon salt
2 (10-ounce) cans cream of mushroom soup
1/2 pound cheddar cheese, shredded
1/2 cup sour cream
2 (10-ounce) packages frozen chopped broccoli, cooked
1 pound (4 cups) cooked Honeysuckle White Breast, cut into pieces
1/4 cup slivered almonds, or as desired

1. Melt butter, blend in flour. Cook over low heat until mixture is smooth and bubbly. Remove from heat, stir milk in gradually. Return to heat and bring to a boil, stirring constantly. Boil for one minute. Blend in seasonings. Add soup and 2/3 cheese. Heat, stirring constantly until cheese is melted. Remove from heat. Cool slightly. Stir in sour cream.
2. Place broccoli in buttered 3 quart casserole. Top with turkey. Pour sauce over top. Sprinkle the remaining cheese and almonds.
3. Bake at 325°F (160°C) until bubbly, or 25 to 30 minutes.

Makes 12 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.