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When it comes to comfort food, few dishes capture the essence of warmth and satisfaction quite like a casserole. The Cheesy Turkey and Broccoli Casserole is a prime example, combining hearty ingredients that not only please the palate but also nourish the body. This dish is an ideal way to utilize leftover turkey while ensuring a balanced meal that incorporates essential vegetables. With the creamy richness of cheese, the vibrant green of broccoli, and the protein-packed turkey, this casserole stands out as a wholesome option for busy weeknights or cozy family dinners.

Cheesy Turkey and Broccoli Casserole

Discover the ultimate comfort food with this Cheesy Turkey and Broccoli Casserole! Perfect for utilizing leftover turkey, this nourishing dish features a delightful mix of creamy cheese, vibrant broccoli, and nutty quinoa. Easy to customize to suit various dietary needs, it's a wholesome meal ideal for busy weeknights or cozy family gatherings. Enjoy the satisfying crunch of the breadcrumb topping and indulge in a dish that beautifully combines flavor and nutrition. Try it today!
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Ingredients
  

2 cups cooked turkey, shredded or diced

2 cups broccoli florets (fresh or frozen)

1 cup cooked quinoa (or substitute with rice for a different texture)

1 cup sharp cheddar cheese, shredded

1/2 cup cream of chicken soup (low-fat option available)

1/2 cup milk (dairy or non-dairy alternative)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon Dijon mustard

Salt and pepper to taste

1 cup breadcrumbs (panko for extra crunch)

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it's hot and ready for your casserole.

    Prepare the Broccoli: If you opted for fresh broccoli, blanch the florets in a pot of boiling water for 2-3 minutes until they are vibrant green and tender-crisp. Drain and set them aside. For frozen broccoli, simply thaw it out and drain any excess water.

      Mix the Filling: In a large mixing bowl, combine the shredded turkey, cooked quinoa, blanched (or thawed) broccoli, half of the shredded cheddar cheese, cream of chicken soup, milk, garlic powder, onion powder, and Dijon mustard. Season generously with salt and pepper. Mix thoroughly until all ingredients are evenly combined.

        Transfer to Baking Dish: Pour the turkey and broccoli mixture into a greased 9x13 inch baking dish, using a spatula to spread it out evenly.

          Prepare the Topping: In a small bowl, combine the panko breadcrumbs, the remaining cheddar cheese, olive oil, and a pinch of salt and pepper. Mix well to ensure the breadcrumbs are evenly coated in oil for added crunch.

            Assemble the Casserole: Evenly distribute the breadcrumb mixture over the top of the turkey and broccoli filling in the baking dish.

              Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is a beautiful golden brown and the casserole is bubbling.

                Garnish and Serve: Once baked, remove the casserole from the oven and allow it to cool for a few minutes. Before serving, garnish with chopped fresh parsley to add a touch of color and freshness.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings