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Creamy Turkey Casserole with Broccoli and Cauliflower
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 8×8 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 8×8 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.