Turkey-And-Broccoli Casserole Recipe
Ingredients
1 medium onion, chopped
1 medium-size green pepper, chopped
2 stalks celery, chopped
3 tablespoons butter or margarine, melted
1 (10-ounce) package frozen broccoli spears
1 1/2 cups coarsely chopped cooked turkey
1 cup cooked rice
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1 (8-ounce) can sliced water chestnuts, drained
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup (2 ounces) shredded jalapeno cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Saute onion, green pepper, and celery in butter in a large skillet until vegetables are tender, set aside.
Cook broccoli according to package directions, drain.
Cut broccoli spears in half, arrange in a greased shallow 2-quart casserole.
Combine sauteed vegetables and remaining ingredients, spoon over broccoli.
Bake, uncovered, at 375° for 30 minutes or until heated.
Cook broccoli according to package directions, drain.
Cut broccoli spears in half, arrange in a greased shallow 2-quart casserole.
Combine sauteed vegetables and remaining ingredients, spoon over broccoli.
Bake, uncovered, at 375° for 30 minutes or until heated.
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