Our Turkey and Broccoli Casserole au Gratin recipe is a great way to use leftover roasted turkey. This comforting casserole is sure to be a hit with everyone around the table.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 Tbsp. oil
1/2 lb. (225 g) sliced fresh mushrooms
4 cups chopped fresh broccoli
3 cups chopped cooked turkey
1 jar (410 mL) Classico Alfredo di Parma Four Cheese Alfredo Pasta Sauce
1 cup Cracker Barrel Shredded Mozza-Cheddar Cheese
1/3 cup sliced almonds
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How do I make it ?
Heat oven to 350ºF.
Heat oil in large skillet on medium heat. Add mushrooms; cook 3 min., stirring frequently. Add broccoli; cook 3 to 5 min. or until crisp-tender, stirring occasionally.
Spread turkey onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with cooked vegetables and pasta sauce. Top with cheese and nuts.
Bake 25 min. or until heated through. Remove from oven.
Heat broiler. Broil vegetable casserole, 4 to 6 inches from heat, 2 to 3 min. or until lightly browned.
Kraft Kitchen Tips!
Prepare using chopped cooked chicken.
Prepare using Cracker Barrel Shredded Light Mozza-Cheddar Cheese.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 6 g
Cholesterol 105 mg
Sodium 550 mg
Carbohydrate 10 g
Fibre 3 g
Sugars 3 g
Protein 30 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.