Turkey-Broccoli Casserole
Basil Carrots
Ingredients
- 1 (12-oz) pkg broccoli florets
- 2 cups chopped deli-sliced turkey
- 1 (10.5-oz) can low-sodium cream of mushroom soup
- ½ cup heavy cream
- ¼ tsp salt
- ⅛ tsp pepper
- 1½ cups shredded Cheddar cheese
Instructions
- Preheat oven to 375°F. Steam broccoli according to package directions. Drain well, and chop large pieces.
- Arrange broccoli in an 11- x 7-inch baking dish; top with turkey.
- Combine soup, cream, salt, and pepper; pour over turkey. Sprinkle with cheese.
- Bake 30 minutes. Store leftovers in refrigerator for up to 2 days.
Side Dish Ingredients
- ¾ lb carrots, cut into 1-inch pieces
- 1 Tbsp olive oil
- 1 tsp Dijon mustard
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Preheat oven to 400°F. Combine carrots, oil, and mustard on a rimmed baking sheet. Sprinkle lightly with salt.
- Roast 15 to 20 minutes or until tender, stirring once after 12 minutes.
- Remove from oven and add basil; toss.
Kid-Friendly Meal Plan
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