Creamy Comfort in Every Bite
This Turkey Broccoli Casserole transforms leftover turkey into a creamy, cheesy, and flavorful dish. Packed with tender broccoli and mushrooms, it’s a quick, comforting meal perfect for busy weeknights or post-holiday dinners.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Casserole
- Method: Bake
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 3 cups shredded cooked turkey (about 1 lb)
- 2 cups frozen broccoli florets
- 1 cup chopped mushrooms
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 1/2 cups shredded cheese, divided
- 1 1/2 cups heavy cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon minced parsley
Instructions
- Preheat the oven to 395°F and grease a 9×13-inch baking dish.
- Slice mushrooms and mince garlic.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, frozen broccoli, and garlic, cooking for 5 minutes until fragrant and slightly tender.
- Stir in shredded turkey, salt, pepper, and parsley.
- Add 1 cup of shredded cheese and heavy cream. Stir and bring to a simmer until the cheese melts and the sauce thickens slightly.
- Transfer the mixture to the prepared baking dish and sprinkle the remaining 1 1/2 cups shredded cheese on top.
- Bake for 20 minutes until the cheese is melted, bubbly, and golden brown.
- Remove from oven, garnish with parsley, and serve.
Notes
- Use frozen broccoli for convenience, or fresh broccoli blanched beforehand.
- Substitute rotisserie chicken or smoked turkey if preferred.
- For a lighter version, use whole milk with 1 tablespoon flour instead of heavy cream.
- Dairy-free alternative: use oat cream and vegan cheese.
- Make-ahead: assemble and refrigerate for up to 24 hours before baking.
- Freeze unbaked casserole for up to 3 months; thaw overnight before baking.
Find it online: https://www.cookwithbenchi.com/turkey-broccoli-casserole/