Are you tired of turkey sandwiches yet? Then try this turkey & broccoli casserole. It came from a cookbook my mother used for years when I was growing up. I have given it my personal dairy-free twist to accommodate my allergy cooking needs.

Turkey & Broccoli Casserole

2 lbs. fresh broccoli, trimmed and cut into spears
2 cups rough chopped leftover turkey
10 ½ ounces condensed dairy-free cream of mushroom soup
¾ cup plain, unsweetened dairy-free milk
½ cup dairy-free shredded cheddar cheese

• Preheat oven to 375’ F
• Prepare a casserole dish with non-stick spray, I use a 9 x 13 glass pan
• Cook the broccoli in a large pot of boiling water for 5 minutes, then drain
• Arrange broccoli in the bottom of the casserole dish
• Spread turkey evenly on top
• In a medium bowl, combine diary-free condensed cream of mushroom soup with dairy-free milk, mix until smooth and pour over turkey
• Top with dairy-free cheddar cheese
• Bake 30 minutes
• Let stand 5 minutes before serving

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