Creamy Turkey Casserole with Broccoli and Cauliflower Ingredients:
3 cups broccoli florets
3 cups cauliflower florets
6 cups chopped cooked skinless turkey breast
1½ cups chopped dried prunes
2 cans (10¾ ounce) low-fat reduced-sodium cream of chicken soup
1 cup light mayonnaise made with olive oil
1 cup finely chopped red onion
¼ cup finely chopped fresh parsley
1 tablespoon fresh thyme
2 cups shredded Havarti cheese, divided
Salt and black pepper, to taste
Two 8x8 foil pans
1. Steam broccoli and cauliflower until fork-tender. Chop coarsely and set aside to cool.
2. In a large bowl, combine turkey, prunes, soup, mayonnaise, onion, parsley, thyme, and 1 cup Havarti. Stir in broccoli and cauliflower. Season with salt and pepper.
3. Divide mixture between two 8x8 foil pans. Sprinkle with remaining cheese.
4. To serve now, preheat oven to 375°F. Cover casserole with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more or until cheese is melted and lightly browned.
Makes 2 entrées, each entrée serves 4
Wrap with plastic wrap and foil. Freeze up to 3 months.
Let thaw overnight in refrigerator. Preheat oven to 375°F. Cover casserole with foil and bake for 20 minutes. Remove foil and bake for 10 minutes more or until cheese is melted and lightly browned.
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