| 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 |
cn |
Cream of mushroom soup |
| 1 |
cn |
Cheddar cheese soup |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
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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