Quick Turkey Broccoli Casserole

Got leftover turkey and aren’t sure what to do with it? This is the answer: a cozy, throw-it-together casserole that turns yesterday’s bird into tonight’s dinner with about ten minutes of hands-on work.

It’s the classic comfort-food formula. A bed of broccoli goes down first, diced turkey on top, then a creamy sauce of cream of mushroom soup loosened with milk poured over everything to bind it. A handful of cheddar melts into a golden, bubbly crust as it bakes.

Cooking the broccoli before it goes in matters. The oven time is really about heating everything through and melting the cheese, not cooking raw vegetables, so par-cooked broccoli comes out tender instead of crunchy.

Using skim milk keeps it on the lighter side without losing any of the creamy comfort. Let it rest five minutes after baking so the sauce sets and it scoops up neatly instead of running across the plate.

Kitchen Tips

• Cook the broccoli before layering it in. The bake mostly heats and melts, so raw broccoli would stay too firm.
• Don’t skip the five-minute rest after baking. It lets the sauce thicken so the casserole holds together when you serve it.
• Whisk the soup and milk completely smooth before pouring, so there are no lumps in the sauce.

Variations

• Use leftover chicken or ham in place of turkey.
• Swap cream of chicken or cream of celery soup for the mushroom.
• Top with buttered breadcrumbs or crushed crackers along with the cheese for a crunchy finish.