Broccoli-Turkey Brunch Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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âI have a lot of company at Thanksgiving, and I enjoy making new things for them. I came up with this recipe as a great way to use up the leftover turkey.â Don't have any turkey leftovers? That's ok, cooked chicken works well, too. Kellie Mulleavy - Lambertville, Michigan Ingredients:
1-1/2 cups fat-free milk |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1 carton (8 ounces) egg substitute |
1/4 cup reduced-fat sour cream |
1/2 teaspoon pepper |
1/4 teaspoon poultry seasoning |
1/8 teaspoon salt |
2-1/2 cups cubed cooked turkey breast |
1 package (16 ounces) frozen chopped broccoli, thawed and drained |
2 cups seasoned stuffing cubes |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
2. Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 6 servings.
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