Broccoli-Turkey Brunch Casserole Recipe

“I have a lot of company at Thanksgiving, and I enjoy making new things for them. I came up with this recipe as a great way to use up the leftover turkey.” Don't have any turkey leftovers? That's ok, cooked chicken works well, too.
Photo by Debbie L.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

6

servings

Adapted from tasteofhome.com

Ingredients

  • 1-1/2

    cups fat-free milk

  • 1

    can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

  • 1

    carton (8 ounces) egg substitute

  • 1/4

    cup reduced-fat sour cream

  • 1/2

    teaspoon pepper

  • 1/4

    teaspoon poultry seasoning

  • 1/8

    teaspoon salt

  • 2-1/2

    cups cubed cooked turkey breast

  • 1

    package (16 ounces) frozen chopped broccoli, thawed and drained

  • 2

    cups seasoned stuffing cubes

  • 1

    cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions

In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving

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