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Easy Turkey Divan

(1)
  1 reviews
  • 20 min prep time
  • 55 min total time
  • 9 ingredients
  • 10 servings
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Here's an imaginative way to use up leftover Thanksgiving turkey.

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
360
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
7g
35%
Cholesterol
65mg
22%
Sodium
730mg
30%
Total Carbohydrate
12g
4%
Dietary Fiber
2g
8%
Sugars
2g
2%
Protein
23g
23%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
10%
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.
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