Turkey Broccoli Casserole
A tasty dish your whole family will love. A great recipe for using leftover turkey, too!
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup milk
Dash ground black pepper
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
- 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 in a preheated oven at 325°F (160°C) until bubbly, or 25 to 30 minutes.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.