Pretty soon we'll all be head over heels in turkey, and if we are lucky, we'll have some left overs to whip up in to tasty new dishes! File this one for the day after Thanksgiving...it's one of my favorite turkey casserole recipes!
Broccoli Turkey Casserole
1/2 cup chopped carrot
1/2 cup bell pepper
1/4 cup green onions
1 TB butter or margarine
1 can condensed cream of chicken soup
1 1/2 cups chopped turkey
1 pk of frozen broccoli cuts
1 cup cooked wild or long grain rice (I used long grain)
1/2 cup shredded mozzarella cheese
1/2 cup milk
In a large skillet, cook carrot, bell pepper, and green onions in hot margarine until a crispy-tender. Remove from heat and stir in soup, broccoli, turkey rice, mozzarella cheese, and milk. Transfer to a a 2-quart baking dish and sprinkle with extra mozzarella cheese.
Bake, covered at 350 degrees for 20 minutes. Then uncover the dish and bake for another 20 minutes. Let it sit for 10 minutes before serving.
You could also use artichoke instead of broccoli to add a little more "sophistication" to this recipe. Yes I know, it is sad that I consider artichoke sophisticated. Hey, I'm a little hick with a family to feed, I'm lucky they eat broccoli! You could also use chicken instead of turkey...like a rotisserie chicken from the deli to give this recipe more mileage.