Turkey Mushroom Casserole Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Chopped onion | 1 Cup (16 tbs), frozen | |
| Cremini mushrooms package | 1 , sliced | |
| Heavy cream | 1 Cup (16 tbs) | |
| Cooked turkey | 2 Cup (16 tbs), shredded | |
| 2 cups frozen broccoli cuts, thawed | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
1. Heat oven to 400°F. In a 12-inch nonstick skillet over medium heat, melt butter. Add onion and mushrooms and cook, stirring, until softened, about 5 minutes. Add cream and simmer until liquid has turned light brown and is reduced by half, about 6 minutes.
2. Stir in turkey, broccoli, and 2 tablespoons Parmesan. Season with salt and pepper. Transfer to a 1 1/2- to 2-quart shallow casserole. Sprinkle with remaining 2 tablespoons Parmesan. (Can be made ahead, covered, and refrigerated overnight.) Bake until browned and bubbling, about 20 minutes.
2. Stir in turkey, broccoli, and 2 tablespoons Parmesan. Season with salt and pepper. Transfer to a 1 1/2- to 2-quart shallow casserole. Sprinkle with remaining 2 tablespoons Parmesan. (Can be made ahead, covered, and refrigerated overnight.) Bake until browned and bubbling, about 20 minutes.
Chef
