You are here: Home » Recipes » Turkey and Broccoli Casserole Turkey and Broccoli Casserole Recipe by American Profile Yield 10 servings Add broccoli, rice and cheese to leftover turkey for a great after-the-holiday dinner. High Cotton Food Styling & Photography PrintEmail "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." Ingredients 1 (16-ounce) package frozen broccoli florets, or 2 1/2 cups chopped fresh broccoli3 cups cooked long-grain rice4 cups chopped cooked turkey, light and dark meat1 1/3 cups sliced fresh button mushrooms, or 1 (7-ounce) jar sliced mushrooms, drained6 ounces Cheddar or American cheese, grated1/2 cup reduced-sodium chicken broth1 (10-ounce) can reduced-fat cream of mushroom soup1/2 cup mayonnaise1/2 teaspoon salt1/4 teaspoon black pepper1 (2-ounce) can French-fried onions Instructions Preheat oven to 350F. Grease a 13 x 9-inch glass baking dish. 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. 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.