Turkey Broccoli Casserole
Source: American Diabetes Association Family cookbook Vol 1, 1987 - shared, but not tested, by Elizabeth Rodier November 1993
Yield: 8 servings
2 (10 ounces) packages frozen broccoli
2 cups cooked and diced turkey
1 (10 ounce) can cream of mushroom soup
1/2 cup heavy cream
1/2 cup Cheddar cheese, grated
Preheat oven to 375 degrees F.
Cook broccoli according to package directions. Layer in 12 x 8-inch baking dish. Spread turkey evenly on top.
Combine soup with cream, mix until smooth and pour over turkey. Sprinkle grated cheese on top. Bake for 30 minutes. Let stand 5 minutes before serving.
Per Serving: 200 Cal (59% from Fat, 28% from Protein, 13% from Carb); 14 g Protein; 13 g Tot Fat; 7 g Carb; 2 g Fiber; 118 mg Calcium; 2 mg Iron; 343 mg Sodium; 51 mg Cholesterol