Prep 30 mins
Cook 30 mins
Our family looks as much forward to this on the day after Thanksgiving as we do to the Thanksgiving meal! My Aunt passed this on to my Mom many years ago. It is simple to assemble and it's delicious! I use a deep baking dish as this tends to bubble as it cooks. I also will roast a Turkey breast the day before, if I'm not planning a big Turkey dinner, so we can enjoy this any time of the year!
- 2 (566.99 g) packagefrozen broccoli, spears
- 473.18-709.77 ml cooked turkey, cut up
- 453.59 g extra-sharp cheddar cheese, block
- 396.89 g can evaporated milk
- 297.66 g can cream of mushroom soup
- 99.22 g can fried onions
- Preheat Oven to 350 degrees F.
- Cook Brocolli to tender crisp stage, drain.
- Place Brocolli in 9x13 inch baking dish.
- Layer Turkey on top of Brocolli.
- Slice cheese block, place slices on top of Turkey.
- Blend evaporated milk and soup.
- Pour soup mixture evenly over cheese, Turkey and Brocolli layers.
- Bake, uncovered, for 25 minutes.
- Sprinkle fried onions evenly on top, bake 3-5 minutes longer or until onions are heated.
- Remove from oven, let stand 5 minutes- Enjoy!
This is very similar from my moms recipe. The changes we add are instead of cheddar, we use slices of american to cover. I usually add about 2 T dijon to the sauce. Don't forget to salt and pepper the whole thing-especially pepper. It's great comfort food and easy to find ingredients in the pantry(thus the american).
I made this with leftover Thanksgiving turkey and it was absolutely delicious. When I poured the soup mixture over the casserole, I was concerned that maybe it wasn't enough liquid. But, the measurements here turned out just perfect. Definitely a keeper! Would be a good way to use up leftover chicken too.
I made this last night and added 1 tsp curry powder as someone else suggested, as well as 1/4 cup sherry. I didn't think there was enough liquid, but I was wrong - your measurements were just right. The dish was quite good. Thanks for sharing your recipe.