A quick and delicious use of leftover turkey.
3 cups cooked and cubed turkey
1 (16-ounce) package frozen chopped broccoli
1 (10.75-ounce) can condensed cream of mushroom soup
1/2 cup light sour cream
2 tablespoons green onion, chopped
1 cup shredded cheddar cheese
- Place broccoli in casserole dish, followed by a layer of turkey.
- Combine soup, sour cream, curry and lemon juice in a bowl and mix.
- Spread soup mixture over turkey. Top with shredded cheddar cheese.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.