Turkey & Broccoli Casserole

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.

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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

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

 

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