| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Casseroles, Leftovers |
6 |
Servings |
INGREDIENTS
| 10 |
oz |
Pkg Broccoli; Thawed, Chopped |
| 2 |
tb |
Flour |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Milk |
| 2 |
ts |
Lemon Juice |
| 1 1/2 |
oz |
Mushrooms; Sliced, Canned |
|
pk |
Refrigerated Biscuits |
| 2 |
tb |
Butter Or Margarine |
|
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1 1/2 |
c |
Swiss Cheese; Grated |
| 2 |
c |
Turkey; Cooked, Cubed |
| 1/4 |
c |
Parmesan Cheese |
INSTRUCTIONS
1. Cook broccoli according to package directions; drain thoroughly and set
aside.
2. Melt butter in saucepan.
3. Blend in flour, salt, pepper and nutmeg; cook 1 to 2 minutes.
4. Gradually add milk; cook, stirring, until slightly thickened.
5. Remove from heat; stir in Swiss cheese until melted.
6. Add lemon juice, turkey, mushrooms and broccoli.
7. Pour mixture into a lightly greased 12x8-inch baking dish; sprinkle with
Parmesan cheese and top with biscuits.
8. Bake in preheated 375F. oven 20 to 22 minutes, or until biscuits are
golden brown.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 8,
1998
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