Easy Turkey Divan

Here's an imaginative way to use up leftover Thanksgiving turkey.

(1)
1 reviews.
Save and Share
  • prep time 20 min
  • total time 55 min
  • ingredients 9
  • servings 10
 

Ingredients

7 1/2
cups frozen cut broccoli
1
(10 3/4-oz.) can condensed cream of chicken soup
1
(10 3/4-oz.) can condensed cream of mushroom soup
1/2
cup mayonnaise
2
tablespoons prepared mustard
1/8
teaspoon pepper
4
cups cubed cooked turkey
4
oz. (1 cup) shredded Cheddar cheese
1
(2.8-oz.) can french fried onions

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook broccoli as directed on package for minimum cooking time.
  • 2 Meanwhile, in large bowl, combine soups, mayonnaise, mustard and pepper; mix well.
  • 3 Drain broccoli; arrange in sprayed baking dish. Add turkey; toss gently. Pour soup mixture over top, spreading evenly over broccoli and turkey. Sprinkle with cheese.
  • 4 Bake at 350°F. for 30 minutes or until hot and bubbly. Sprinkle with onions; bake an additional 5 minutes or until onions are lightly browned.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook broccoli as directed on package for minimum cooking time.
  • 2 Meanwhile, in large bowl, combine soups, mayonnaise, mustard and pepper; mix well.
  • 3 Drain broccoli; arrange in sprayed baking dish. Add turkey; toss gently. Pour soup mixture over top, spreading evenly over broccoli and turkey. Sprinkle with cheese.
  • 4 Bake at 350°F. for 30 minutes or until hot and bubbly. Sprinkle with onions; bake an additional 5 minutes or until onions are lightly browned.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
360
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
7g,
7%
),
Cholesterol
65mg
65%;
Sodium
730mg
730%;
Total Carbohydrate
12g
12%
(Dietary Fiber
2g
2%
  Sugars
2g
2%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
35%;
Calcium
15%;
Iron
10%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Lean Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.