Broccoli-Turkey Casserole

Recipe of the Week
Broccoli-Turkey Casserole
with Mushroom Sauce

Courtesy of
Lisa Cardillo


3 cups Broccoli florets
2 cups leftover Turkey, chopped
1 medium Onion, chopped
1 medium green Bell Pepper, chopped
1 cup Cheddar Cheese, shredded
1/2 cup Pepperjack or Jalapeno cheese, shredded
2 stalks Celery, chopped
3 Tbsp. Butter
1/2 tsp. Salt
1/4 tsp. Pepper
1 cup cooked rice

For mushroom sauce:

2 Tbsp. Butter
4 ounces Mushrooms, sliced
2 Tbsp. Flour
1/4 teaspoon Salt
1/4 tsp. Pepper to taste
1 cup Chicken stock or broth
2 Tbsp. dry white Wine
1/2 cup Sour Cream


Place broccoli in a deep frying pan, add a little water, cover and steam until just tender. Drain any remaining water, then place the broccoli in a greased 2 quart casserole dish, cover, and set aside.

Melt 3 tablespoons of butter in the frying pan and sauté the onion, bell pepper, and celery until just tender. Shut off heat, then add the turkey, rice, salt and pepper and mix well. Add to the casserole dish.

In a saucepan over medium heat, melt 2 tablespoons of butter. Add the sliced mushrooms and saute until tender, about 5 minutes. Stir in the flour, salt, and pepper, then add the stock and stir until thickened, about 2 minutes. Stir in the wine, then remove from heat and blend in sour cream. Pour into the casserole dish, add the shredded cheeses and mix well.

Bake, uncovered at 375 degrees for 30 minutes or until well heated

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