By Mary John ReschThis recipe is a great way to use some of your leftover turkey. I tried this casserole recently and it was so easy to prepare. The uncooked broccoli gave the dish some extra texture …
By Mary John Resch
This recipe is a great way to use some of your leftover turkey. I tried this casserole recently and it was so easy to prepare. The uncooked broccoli gave the dish some extra texture which I liked. I divided the mixture into 3 smaller casseroles and baked one and froze the other 2 before baking them. I tried one of the frozen ones several days ago and was very pleased with the results. As I indicate in the recipe, I will probably make this at some point with chicken.
I shared this recipe with a friend and she made it for her family and they enjoyed it but she said she might add a little garlic for some extra flavor when she makes this again.
2 cups cooked turkey pieces -- may use chicken instead
2 cups cooked rotini noodles
2 cups UNCOOKED broccoli florettes
1/2 cup mayonnaise
1/2 cup sour cream - I used light sour cream
1 can (10 3/4-ounce) cream of chicken soup
1 tablespoon fresh lemon juice
1 1/2 cups grated Swiss cheese, divided
Combine turkey, noodles and broccoli.
Reserve 1/2 cup of the Swiss cheese for topping the casserole.
Combine remaining ingredients and add to the turkey mixture and place in a buttered casserole dish.
Bake at 350 degrees for 30 minutes. Sprinkle remaining 1/2 cup of cheese over the top of the casserole and bake an additional 5 minutes.
May freeze before baking. It you do this, thaw the casserole before baking.