| LO-CAL Turkey & Broccoli Casserole
4 fresh broccoli flowerets, cooked
1/2 cup of low fat margarine
3/8 cup of Wondra or quick-mixing flour
1 1/2 to 2 cup of turkey soup or consommé
1 1/4 cup of skim milk
Salt, pepper and other seasonings
Worcestershire sauce
4 cups of leftover cooked turkey or chicken
Grated Parmesan cheese
1 cup of Chardonnay or dry white wine |
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Arrange broccoli in shallow 9x13x2 inch pan that has been sprayed or wiped with low fat cooking oil or spray. Melt margarine and stir in flour. Add soup, milk and wine. Cook, stirring constantly, until mixture is thickened and smooth. Stir in seasonings and continue to cook another 2-3 minutes. Lay turkey or chicken over broccoli in baking pan. Cover with wine and cream sauce. Sprinkle generously with Parmesan cheese. Bake at 400ºF. for 20 minutes or until bubbly. |
