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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Sure you could use one of those recipes that use cream-of-whatever' soup as a 'shortcut'...But try this one anyway, it's much nicer...Just follow the directions and don't rush the process...The end result is really very good and with a tossed salad you've got a nice meal! Ingredients:
1/2 cup reduced-fat mayonnaise |
1/4 cup all-purpose flour |
2 1/2 cups 1% low-fat milk |
1 (4 ounce) package low-fat cheddar cheese, shredded |
1 (16 ounce) package frozen broccoli, thawed |
1 1/2 cups minute rice (not regular rice) |
1/2 cup parmesan cheese, grated (kraft reduced fat) |
1 lb turkey breast, sliced and uncooked |
Directions:
1. Preheat oven to 350°F.
2. In a medium saucepan whisk together the mayonnaise and flour over LOW heat until smooth (1 min.?).
3. Gradually stream in milk, whisking constantly, over MED heat until the mixture is thick (but not too thick - you want a sauce, NOT a custard/pudding).
4. Add the cheddar cheese and continue stirring until it's melted.
5. Layer the broccoli and the uncooked MINUTE rice (NOT regular rice) in a 12 X 8 baking dish.
6. Top with half of the sauce; sprinkle 1/2 of the parmesan over the sauce.
7. Arrange the turkey slices over it next; then the remaining sauce; then the remaining parmesan.
8. Bake in the preheated 350°F oven for 30-35 min or until the turkey is cooked (170° with a meat thermometer) through and the casserole is hot and bubbly.
9. Variation: Use Chicken in place of the turkey for 'chicken divan'.
10. Variation: You can use a different vegetable, but as the recipe is specifically geared towards using broccoli, the recipe may not come out correctly.
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