Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large mixing bowl, combine the shredded or diced cooked turkey and the cooked broccoli florets. Ensure both are evenly distributed.2 cups cooked turkey, 2 cups cooked broccoli florets
- In a separate medium bowl, whisk together the condensed cream of mushroom soup, milk, dried thyme, and black pepper until smooth and well combined.1 can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon dried thyme, 1/2 teaspoon black pepper
- Pour the creamy soup mixture over the turkey and broccoli in the large mixing bowl. Gently fold everything together until the turkey and broccoli are thoroughly coated with the sauce.
- Pour the turkey and broccoli mixture into your prepared 9x13 inch baking dish, spreading it evenly across the bottom.
- In a small bowl, combine the dry herb-flavored stuffing mix with the melted butter. Toss until the stuffing crumbs are evenly coated.1 package herb-flavored stuffing mix, 1/2 cup butter
- If using, sprinkle the shredded cheddar cheese evenly over the turkey and broccoli mixture in the baking dish.1/2 cup shredded cheddar cheese
- Carefully spoon the buttered stuffing mixture over the cheese (or directly over the turkey and broccoli if omitting cheese), creating an even layer across the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling around the edges and the stuffing topping is golden brown and crispy.
- Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Notes
This casserole is a fantastic way to utilize leftover turkey, minimizing food waste and maximizing your budget. Feel free to customize with other vegetables or cheeses!
