Turkey/chicken And Broccoli Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Casseroles, Poultry | 6 | Servings | |
INGREDIENTS
| 20 | oz | Bag cut broccoli, not the |
| chopped kind cooked | ||
| 'til | ||
| Crisp-tender and drained | ||
| well | ||
| 2 | c | Turkey or chicken, cooked & |
| cut up | ||
| 1 | Cream of mushroom soup | |
| 1 | Cheddar cheese soup | |
| 1/4 | t | Curry powder |
| 1/4 | t | Poultry seasoning |
| Grinds black pepper | ||
| 1 | c | Cheddar, shredded |
INSTRUCTIONS
SOURCE: National Cooking Echo 05/21/90 Contributed to the echo by: Debra Heng your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc.) Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 267
Total Fat: 29.8g
Cholesterol: 158.9mg
Sodium: 2205.8mg
Potassium: 308.2mg
Carbohydrates: 13g
Fiber: <1g
Sugar: 3.4g
Protein: 22.6g