Comfort Turkey Casserole
- One 16- ounce package frozen broccoli florets
- 3 cups cooked rice, preferably long grain
- 4 cups cubed cooked turkey or chicken
- One 7-ounce jar sliced mushrooms, drained
- One 6- ounce package or 8 slices
- American cheese
- 1⁄2 cup chicken broth
- One 10- ounce can cream of mushroom soup
- 1⁄2 cup mayonnaise (not light or fat free)
- One 2- ounce can French-fried onions
Instructions:
I like to make this recipe after Thanksgiving or Christmas because it’s a good way to use up leftover turkey.
- Preheat the oven to 350°F. Grease a 13 × 9- inch glass baking dish.
- Cook the broccoli according to the package directions; drain well. Layer the rice, broccoli, turkey, mushrooms, and cheese in the prepared pan. Pour the broth evenly over the top.
- Combine the soup and mayonnaise in a small bowl; mix well. Spoon over the top of the casserole, using the back of a spoon to spread evenly. Sprinkle the onions over the soup mixture. Bake, uncovered, for 35 to 40 minutes until golden.