Turkey & Hashbrown Bake


1 bag (16 oz.) or 4 1/2 cups frozen, shredded hash brown potatoes
2 cups chopped frozen or fresh broccoli
8 ozs. sliced turkey, cut into 1/2-inch pieces (about 2 cups)
1 can (12 fl. oz.) Evaporated Milk
1 can (10 oz.) condensed fat-free cream of chicken soup
1/2 cup shredded Parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon ground black pepper

PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.

COMBINE all ingredients in large bowl until well blended. Pour into prepared baking dish.

BAKE for 50 minutes or until heated through. Cool for 10 minutes before serving.

• When you visit the deli counter, ask for the amount of turkey you’ll need and it can be cut into one thick piece.