Turkey Broccoli Casserole
Turkey broccoli casserole made with fresh or frozen broccoli, cream of mushroom soup, milk and Cheddar cheese.
2 pounds fresh broccoli, trimmed and cut in spears
2 10-ounce packages frozen broccoli spears
2 cups (12 ounces) coarsely diced cooked turkey
1 10-1/2-ounce can reduced fat condensed cream of mushroom soup
3/4 cup fat free milk
1/2 cup (about 2 ounces) shredded reduced fat Cheddar cheese
Preheat the oven to 375-degrees. Prepare a large shallow casserole dish with nonstick pan spray.
Cook the broccoli spears in a large pot of boiling water for five minutes and drain, or cook frozen broccoli according to the package directions. Arrange the broccoli in the bottom of the prepared baking dish. Spread the turkey on top.
In a medium bowl, combine the soup with the milk; mix until smooth and pour over the turkey. Top with shredded cheese.
Bake for 30 minutes. Let stand five minutes before dividing into six equal portions.
Recipe makes 6 servings
Calories: 195; Fat: 6g; Cholesterol: 51mg; Sodium: 522mg; Carbohydrates: 12g; Fiber: 4g; Sugars: 3g; Protein: 25g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 3 Very Lean Meat, 1/2 Fat