Turkey and Broccoli Casserole

  • Yield 10 servings

Add broccoli, rice and cheese to leftover turkey for a great after-the-holiday dinner.

High Cotton Food Styling & Photography

"I like to use this recipe after Thanksgiving or Christmas because it's a good way to use leftover turkey. If I don't have turkey, I use chicken, which is just as good. My family enjoys this dish very much."


1 (16-ounce) package frozen broccoli florets, or 2 1/2 cups chopped fresh broccoli
3 cups cooked long-grain rice
4 cups chopped cooked turkey, light and dark meat
1 1/3 cups sliced fresh button mushrooms, or 1 (7-ounce) jar sliced mushrooms, drained
6 ounces Cheddar or American cheese, grated
1/2 cup reduced-sodium chicken broth
1 (10-ounce) can reduced-fat cream of mushroom soup
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2-ounce) can French-fried onions


  1. Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish.
  2. Cook broccoli by steaming until barely tender; drain well. Layer rice, broccoli, turkey, mushrooms and cheese in prepared pan. Pour broth evenly over the top.
  3. Combine soup, mayonnaise, salt and pepper in a small bowl; mix well. Spoon over top of the casserole, using back of a spoon to spread evenly. Sprinkle onions over top. Bake, uncovered, 35 to 40 minutes, until golden.

Recipe by Jo Ann Reid, Salisbury, N.C.



Get every new post delivered to your Inbox.

Join 262 other followers