An easy, tasty dish your whole family will
love.
Turkey Broccoli
Casserole
- 2 tablespoon butter
2 tablespoon all-purpose flour
1/2 cup milk
1 dash black pepper
1 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 to 10 ounces broccoli, chopped, cooked
1 pound Honeysuckle White Boneless Breast, cooked, cut into pieces
(or any leftover Honeysuckle White turkey)
Almonds, slivered to taste
- 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.
- Place broccoli in buttered
3 quart casserole. Top with turkey. Pour sauce over top. Sprinkle
the remaining cheese and almonds. Bake at 325°F. until bubbly,
or 25 to 30 minutes.
Makes 12 servings.
Nutrition Facts
Amount Per Serving
Calories: 142
Calories from fat: 59
Total fat: 7 gm
Saturated fat: 3 gm
Cholesterol: 28 mg
Sodium: 674 mg
Carbohydrate: 8 gm
Protein: 13 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
