Turkey Taco Bake

This very easy kid-friendly casserole makes good use of some of the leftover turkey from the grand feast of last week. Of course, when there is no leftover turkey, chicken can also be used very successfully. We served the casserole with a simple salad of greens and fruit that was topped with a poppy seed dressing. Yummy, and so easy! Blessings...

Recipe:

2 cups coarsely crushed corn chips
1 can (16 oz.) refried beans
1 cup shredded Mexican four cheese blend
1 cup shredded medium Cheddar cheese
1 cup salsa
2 cups shredded cooked turkey or chicken (I use chopped meat, it's faster)
1 tsp. Mexican or taco seasoning
1 green onion, sliced (opt.)
1 medium tomato, chopped (opt.)

1. Place corn chips in a 9 x 9-inch baking dish.
2. Heat the refried beans in a small saucepan over medium-low heat, stirring often. Remove from heat; stir in 1 cup of cheese and salsa. Spread over chips.
3. Toss the turkey or chicken with the Mexican seasoning; sprinkle over bean mixture.
4. Top with the remaining cheese; sprinkle with the green onion, if desired.
5. Bake, uncovered, in a 400 degree oven for 20-25 minutes, or until heated through.
6. Sprinkle with chopped tomato, if desired.

Yield: 4-6 servings
Tip: Casserole can be made in advance and refrigerated. Heat covered casserole in a 350 degree oven for about 1 hour. Check the center of casserole to make sure that it is heated through.

Broccoli Scalloped Potatoes (with ham)

This all-in-one-dish meal was created by Denell Syslo, from Fullerton, Nebraska. Her wonderful recipe was contributed to, and accepted by, "Taste of Home" for one of their cookbooks. As you have probably noted by this time, I have used many "Taste of Home" recipes over the years. I love the ease and simplicity of recipes  shared by home cooks, and this one is no exception. The recipe is very easy, but it does take time to prep the vegetables and make the sauce. Once this is done, pop it in the oven for an hour and dinner is ready. I served Autumn Tossed Salad, recipe posted on 9/24/2014, alongside. Blessings...

Recipe:

2 tbsp. chopped onion
4 garlic cloves, minced
1/4 cup butter
5 tbsp. unbleached flour
1/4 tsp. white pepper ( black pepper would work just fine if you don't have the white)
1/8 tsp. salt
2-1/2 cups milk
2 cups (8 oz.) shredded Swiss cheese, divided use
2 pounds medium potatoes, peeled and very thinly sliced (about 6 potatoes)
2 cups julienned fully cooked ham (see note)
2 cups frozen broccoli florets, thawed and patted dry (see note)

1. In a large skillet, saute onion and garlic in butter for 3-4 minutes.
2. Stir in the flour, pepper and salt until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1 cup of cheese. Reduce heat; cook for 1-2 minutes or until cheese is melted (sauce will be thick).
3. Remove from the heat; gently stir in the potatoes, ham and broccoli.
4. Transfer to a greased 13 x 9 x 2-inch baking dish or line pan with non-stick pan lining paper. (I love pan lining paper for ease of clean up!)
5. Cover dish tightly with foil and bake at 350 degrees for 1 hour.
6. Uncover and test potatoes with a fork to make sure they are very tender. If they are, sprinkle casserole with remaining cup of cheese and return to the oven for about 5 minutes to melt cheese.

Yield: 8 servings
Note: I used packaged cubed ham; so easy to just take it out of the package and throw it in the pot.
Note: I used fresh broccoli and it worked perfectly.

Southwest Tortilla Stack

I love casseroles and main dish meals for the ease of preparation, but also because often they can be made ahead and reheated at meal time. This casserole has all of the flavor of the southwest without being overly spicy, which keeps it a nice family meal. Of course, sour cream would be wonderful dolloped on top, and chips and salsa would be great alongside to carry out the southwest theme. I served Salsa Corn, a new idea that we liked, so I will post the recipe tomorrow. Blessings...

Recipe:

1/2 lb. ground beef (I use 7% fat)
1 cup chopped onion
1 can (15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) diced tomatoes, drained
1 can (8 oz.) tomato sauce
1 can (4 oz.) diced green chilies
1 tsp. Southwest seasoning or taco seasoning
salt to taste
4 8-inch flour tortillas
2 cups Mexican four cheese blend, Jack cheese, or medium cheddar


1. Brown beef and onion, crumbling beef. Add beans, tomatoes, tomato sauce, chilies, Southwest seasoning and a bit of salt, if desired. Simmer, uncovered, for 15 minutes to blend flavors and thicken sauce.
2. Spread about 1 cup of sauce in a 9 x 9-inch baking dish. Top with one tortilla, some sauce and 1/2 cup cheese, repeat layers ending with cheese.
3. Bake in a 325 degree oven for 20 - 25 minutes or until heated through and sauce is bubbly. Cut into wedges to serve.

Yield: 6 servings
384 calories per serving
6 gms. fiber

Breakfast Casserole

While we were visiting with our son, daughter-in-law and grandchildren on our vacation our daughter-in-law served this breakfast casserole one morning. It is one of those wonderful recipes that is put together the evening before, refrigerated overnight, and baked the next morning. I love this one because it has lots of cheese, bacon and sausage in it making it a very filling and satisfying start to a busy day, which all of our days were. I have never made this recipe but I have eaten it twice, and I can attest to how good it is! Blessings...

Recipe:

10 slices white bread (trimmed)
1 lb. Jimmy Dean Hot Sausage, fried and crumbled (see note)
1/2 lb. bacon, fried and crumbled
1/2 lb. sharp cheddar cheese, grated
6 eggs, beaten to blend
3 cups milk
1/2 tsp. salt

1. Layer in 9 x 13-inch pan bread, sausage, bacon, and cheese.
2. Mix eggs, milk, and salt; pour over casserole.
3. Cover and let stand in the refrigerator overnight.
4. Remove cover and bake in a preheated 350 degree oven for 40 to 60 minutes or until set.
5. Remove from oven and let stand for 10 minutes before serving.

Yield: 12 servings
Note: the hot sausage is needed for flavor and does not add undue spiciness. It is wonderful!

Hot Chicken Salad Casserole

There are many versions of this recipe and most of them have hard-boiled eggs, potato chips, and different kinds of vegetables in them. I stream-lined the recipe and made it a bit less complicated and more kid-friendly for our family years ago. Do taste the casserole before serving it in case you might like some salt and pepper added in. For my husband and I, I cut the recipe in-half and it serves us two meals, so this might serve as a bit of a guide for your family. Blessings...

Recipe:

3 cups diced chicken or turkey

1/2 cup finely diced onion

2 cups cooked rice
1 cup diced celery

3/4 cup mayonnaise (low-fat works fine)

3 tsp. fresh lemon juice
1 cup shredded medium cheddar cheese (Swiss cheese also works well)

1 can (10-3/4 oz.) 98% fat-free cream of chicken soup
slivered almonds to sprinkle on top for crunch and garnish

1. In a large bowl mix together the first four ingredients.
2. Stir together the mayonnaise, lemon juice, cheese and soup in another bowl; stir into chicken mixture until well-combined. Pour into a greased 9 x 13-inch baking dish.
3. Bake in a 350 degree oven for 30 to 40 minutes, or until heated through.

Yield: 6 to 8 servings

Party Rice and Noodles

The combination of rice, pasta and mushrooms cooked in chicken broth in this recipe is wonderful alongside ham, chicken, pork, fish and beef. I've served it over and over again since first finding the recipe in a Good Housekeeping magazine years ago. The flavors are mild making it kid-friendly, as long as the kid likes mushrooms. Actually, I have a daughter-in-law that would pick out the mushrooms, too. It is a very easy recipe to prepare and a very nice change from packaged rice side dishes. Here the rice is served with Baked Orange Chicken, recipe posted on 4/17/2014 and Cherry Gelatin Salad, recipe posted on 4/18/2013. Any of these dishes would be a wonderful addition to your Easter meal. Blessings...

Recipe:

1 cup uncooked long grain white rice
4 tablespoons butter
1/2 cup onion, minced
1/4 lb. mushrooms, sliced
1 13-3/4 ounce can chicken broth
1/4 cup water
1/2 teaspoon salt
1 heaping cup egg noodles

1. Preheat oven to 350 degrees
2. In a 10" skillet over medium heat, brown rice, stirring frequently so it doesn't burn.
3. Put rice in a 1-1/2 qt. casserole.
4. In the skillet over low heat melt the butter; add onion and mushrooms and cook until onion is tender, stirring occasionally.
5. Stir in chicken broth, water and salt; heat to boiling.
6. Stir hot broth mixture and the uncooked noodles into rice in the casserole; cover and bake 30-35 minutes until rice and noodles are tender and liquid is absorbed. Stir to combine and serve.

Serves 6

Chicken Artichoke Casserole

This flavorful casserole is a combination of chicken and artichokes in a creamy cheddar cheese sauce which is then topped with herb-crumbs. Serve this saucy chicken mixture over noodles or rice, add a vegetable, and the meal is complete. Blessings...

Recipe:

1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
4 tbsp. butter, divided
salt and pepper to taste
1 pkg. (9 ounces) frozen artichoke hearts, thawed or 1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/4 cup unbleached flour
1/8 tsp. ground nutmeg
2 cups chicken broth
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 cup dry bread crumbs
1 tbsp. minced fresh savory or 1 tsp. dried - see note
1 tbsp. minced fresh thyme or 1 tsp. dried - see note
hot cooked noodles or rice

1. In a skillet, saute chicken in 1 tbsp. butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a 11 x 7 x 2-inch baking dish; set aside.
2. In a saucepan, melt remaining butter; stir in the flour and nutmeg until smooth. Cook and stir for 1 minute. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted. Spoon over the chicken.
3. In a small bowl, combine the bread crumbs and herbs; sprinkle over the chicken.
4. Bake, uncovered, in a 350 degree oven for 25 - 35 minutes or until golden brown.
5. Serve over noodles or rice.

Yield: 4 - 6 servings
Note: I use 1-1/2 tsps. dried savory and omit the thyme.

Zesty Shepherd's Pie

The picture for this dish isn't very good in that it looks like a pile of mashed potatoes and tomato sauce, but the dish is very good and excellent for a weeknight meal. Shepherd's pie is a way of making a one-dish meal that goes back many years. When my siblings and I were growing up a favorite was a hamburger pie with green beans and topped with mashed potatoes, although it wasn't called shepherd's pie back then. There are many variations of shepherd's pie, and I've made many over the years, but I had never made one with a Mexican flair. So, I decided to try my hand at it after trying a recipe that was a dismal failure. I'm sharing my creation here, and hoping for the best! My hubby and I liked it; maybe you will, too. Blessings...

Recipe:

1 lb. ground beef
1 cup chopped onion
1 clove garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1/2 tsp. Southwest seasoning
1 cup frozen corn
1-1/2 cups picante sauce
1-1/2 - 2 cups mashed potatoes
2/3 cup shredded Mexican four cheese blend, divided
chopped fresh parsley or cilantro, if desired

1. In a large skillet, cook beef, onion, garlic, green pepper and red pepper until meat is no longer pink and vegetables are tender.
2. Stir in corn, picante sauce and Southwest seasoning. Simmer for 5-10 minutes. Stir in 1/3 cup of the cheese. Taste and add salt and pepper, if needed. Pour into casserole dish and top with mashed potatoes; sprinkle with remaining 1/3 cup of cheese.
3. Bake in 350 degree oven for 20 minutes or until hot and bubbly. Sprinkle with chopped fresh parsley or cilantro.

Yield: 4-6 servings

Chicken and Green Bean Casserole

I posted the microwave version of this casserole on 11/4/08 and while making it yesterday for our dinner, I decided to get a picture of it and post the traditional version of preparation for those cooks like myself who prefer traditional cooking methods. I love my microwave but, I would much rather cook using the stove or the oven. So, here's an update of one of our favorite casseroles, served here with broccoli and cheese sauce and a new yam recipe. I'll post the easy cheese sauce and yam recipes at a later date. Blessings...

Recipe:

1 (10-3/4 oz.) can 98% fat-free cream of mushroom soup (see note)
1/2 cup shredded sharp Cheddar cheese (1-3/4 oz)
1/3 cup chicken broth, 99% fat-free
1/2 tsp. Worcestershire sauce
1-1/2 cups cubed cooked chicken or turkey
1 (14.5 oz. can cut green beans, drained (1-3/4 cups, if you would like to use fresh that have been cooked.)
6 servings instant mashed potatoes prepared according to pkg. directions or 3 cups mashed potatoes made with 1 tbsp. butter and low-fat milk. Salt to taste.
1/2 cup french fried onion rings

1. In a saucepan, combine soup, cheese, chicken broth and Worcestershire sauce. Heat and stir over low heat until cheese is melted.
2. Stir in chicken and green beans; pour into 2 qt. casserole. Top with mashed potatoes.
3. Bake in a 350 degree oven for 30 minutes or until heated through.
4. Top with french fried onions and return to oven for about 5 minutes to brown the onions.

Yield: 7-1/2 cups
Note: Cream of Mushroom Soup with Roasted Garlic is also good.

A Tasty Brunch Casserole

This past Sunday a young friend joined us for brunch after church. We enjoyed this simple egg casserole, fruit and good conversation together. I've served this recipe many times over the years because it has ingredients that are easily prepared in advance, covered and refrigerated until the next day. Then, when we get home from church everything gets layered in the casserole dish, the egg mixture is stirred together and poured over the top and all is ready to bake. The large casserole feeds a crowd, especially when served with fruit and maybe a bread or muffins. For our brunch on Sunday, I cut the recipe in half and served only fruit along side for the three of us. We did have leftovers but, we won't be eating them forever, just one more meal. Blessings...

Recipe:

2 lbs. mild Italian sausage, cooked and drained
4 oz. fresh mushrooms, sliced
1/2 cup sliced green onions (with some tops)
2 medium tomatoes, chopped
2 cups shredded mozzarella cheese (about 8 oz.)
1-1/4 cups buttermilk baking mix
12 eggs
1 cup milk
salt and pepper at table, if needed

1. Layer sausage, mushrooms, green onions, tomatoes and cheese in greased
 9 x 13-inch baking dish.
2. Beat remaining ingredients together with an electric mixer and pour over sausage mixture.
3. Bake uncovered in 350 degree oven until golden and set, about 30 minutes.

Yield: serves 12
Note: If preparing the day before, cook and drain sausage and place in a covered container. Shred cheese and store covered. Prep veggies and store tomatoes separate from mushrooms and onions, covered. The next day, continue recipe as written except the baking time will be about 45 minutes, or a bit longer because all the ingredients have been chilled.
Note: This recipe is easily cut in half to serve 4-5 people. Bake half recipe in an 8 x 8-inch baking dish.
Note: Reheat any leftovers in a covered casserole in a 350 degree oven for about 30 minutes. We think the leftover casserole is wonderful.

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Turkey Potato Pie

When the Thanksgiving weekend is done and if there is leftover turkey stored in the freezer, this casserole is an easy dinner fix. This recipe is similar to a turkey pot pie in that the turkey and vegetables are combined in a creamy sauce, but it is easier because the casserole is topped with a wonderful combination of mashed potatoes and cheddar cheese instead of the pie crust. A simple dinner salad completes your meal, unless of coarse, dessert is in order. For us, this is always the case, even if it is nothing more than a cookie or two. Blessings...

Recipe:

8 oz. fresh mushrooms, cleaned and sliced
1/4 cup chopped onion
3 tbsps. butter
1/4 cup flour
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 cup chicken broth
1/2 cup milk
2 cups chopped cooked  turkey
1 10-1/2 oz. pkg. frozen mixed vegetables, thawed and drained
2 cups shredded sharp cheddar cheese
2 cups hot mashed potatoes (mashed with butter and milk)

1. Cook and stir mushrooms and onion in butter over medium heat for 3 minutes.
2. Stir in flour, tarragon and pepper.
3. Gradually add broth and milk; cook, stirring constantly until mixture thickens and boils.
4. Reduce heat to low; stir in turkey, vegetables and 1 cup of the cheese, simmer 5 minutes.
5. Stir 3/4 cup cheese into hot mashed potatoes.
6. Spoon hot turkey mixture into a 1-1/2 qt. casserole dish; top with potatoes. Sprinkle with remaining 1/4 cup cheese.
7. Bake in a 350 degree oven for 25-30 minutes or until hot and bubbly.

Serves: 5-6

Pork Chops Ole'

Recipes that go together in a casserole dish and then are popped in the oven for an hour or so, are so easy on the cook, especially at the end of a busy day. These tender pork chops on a bed of Mexican-style rice only need a salad or vegetable to complete the meal.

When you gather at the table for the evening meal with your family, these ancient words from Proverbs 25:11 are still fitting: "A right word spoken is like apples of gold in settings of silver". Kind words and polite conversation are still excellent for the strength of the family and the health of the body. Blessings...

Recipe:

6 loin pork chops (1/2 inch thick)
oil for browning
Seasoned salt and pepper to taste
3/4 cup uncooked long grain rice
1-1/2 cups water
1 can (8 oz.) tomato sauce
2 tbsps. taco seasoning mix, about 1/2 pkg.
1/2 cup shredded medium cheddar cheese

1. In a large skillet, brown pork chops in oil; sprinkle with seasoned salt and pepper.
2. Grease a 13 x 9-inch baking dish. Combine rice, water, tomato sauce and taco seasoning in baking dish.
3. Arrange chops on rice.
4. Cover and bake in a 350 degree oven for 1 hour or until pork chops are tender.
5. Uncover and sprinkle with cheese; place in oven for a minute or two to melt cheese.

Serves: 6
Note: I've substituted 1 cup salsa for the tomato sauce and omitted the taco seasoning with very good success.

Lasagna, a Favorite Meal

In a recent post I spoke of making lasagna for friends who came to stay with us for a few days. This is a favorite meal for family and friends, and especially when there is going to be a houseful of people, because I can make the sauce in advance and freeze it. The recipe goes together very quickly once the sauce is made, but if you would rather use a purchased sauce, of course, it is even faster. I would just encourage adding ground beef to the purchased sauce to make the dish more hearty and filling for a crowd. If you would like to use my pasta sauce recipe you will find it posted on 2/20/2015. Blessings...

Recipe:

1 recipe pasta sauce or 6 cups purchased sauce
12 sheets Barilla no-boil lasagna (don't use the whole pkg.)
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese

1. Spread 1 cup of the sauce in a 9 x 13-inch baking pan.
2. Layer 4 sheets of uncooked pasta, some sauce, mozzarella and Parmesan cheese. Repeat layers ending with sauce and cheese.
3. Bake lasagna covered tightly with foil for 50 - 60 minutes in a 375 degree oven. Uncover and bake an additional 5 minutes. Let rest for 5 - 10 minutes before cutting.

Serves:  12

Note: If meatless sauce is purchased, cook, crumble and drain 1 pound of ground beef or Italian sausage to add to the sauce.
The no-boil pasta works great, just make sure that each layer of pasta is covered with sauce so the pasta cooks through. Covering tightly with foil causes steam to aid in the cooking. I will never use the old kind of lasagna noodles again.

Italian Casserole

Saturday evening our friends joined us for an Italian meal which consisted of a casserole that I hadn't made in years. I hadn't made this recipe in years because it serves an army, so to speak. So, if you have a large family, or want a recipe that goes together easily for a gathering of friends and family, I would recommend this one, and thankfully, I received their "thumbs-up" to share it with you. We had the required garlic bread and salad alongside the casserole, with strawberry shortcake for dessert, and lots of good conversation and laughter. Blessings...

Recipe:

6 cups spaghetti sauce, approximately
1 pound penne rigate pasta
1 pound ground beef or Italian sausage, if your sauce does not have meat in it
1 15-oz. container ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup finely chopped parsley
1 egg, slightly beaten
1 8-oz. pkg. mozzarella cheese, shredded
salt and pepper to taste

1. Prepare your recipe for spaghetti sauce or use a good quality bottled sauce.
2. Cook pasta according to package directions; drain and set aside.
3. If your spaghetti sauce does not have meat in it, cook ground beef or Italian sausage in a large Dutch oven over medium heat until well-browned, stirring occasionally. Remove from heat and drain off fat.
4. To the meat, stir in ricotta, Parmesan cheese, parsley, egg, and 4 cups of the spaghetti sauce until well mixed. Add pasta and stir gently to coat well. Taste and adjust seasoning adding more salt and pepper, if needed.
5. Preheat oven to 350 degrees.
6. Spoon mixture into a 13" x 9" baking pan; pour remaining 2 cups spaghetti sauce, or more, if desired, over casserole. Sprinkle with shredded mozzarella.
7. Bake for 20 minutes or until hot and bubbly.

Serves 8 - 12
Note: My pasta sauce recipe is posted on 2/20/2015, if you would like to try it.
Note: Casserole can be made in advance, covered, and refrigerated the day before serving. Bake in 350 degree oven, covered for about 1-1/2 hours, remove cover and sprinkle with mozzarella cheese. Bake for about 10 minutes more or until cheese is melted.

Cuernavaca Casserole

This past Saturday my husband and I spent a very nice evening with a young couple that we do not know well, but wanted to, so we invited them to dinner. We had such a good time getting better acquainted over some easy, but very good food. This recipe has been in my recipe file for years, but I don't make it much anymore because it makes way too much for the two of us. It is perfect when serving four or more, which is why I use to make it often when our boys were young. Kids love this dish with the layers of tortilla chips, chicken and cheese.

I made the casserole the day before our dinner and found that this worked very well. This was the first time that I had done this, and the mistake I made was in overheating the casserole. The tortilla chips on the bottom got rather tough. I loved it this way, but others may not, so don't let time get away from you as I did! If I were to do it all over again, I would heat the casserole in a 325 degree oven for about 30 minutes, remove it from the oven and use a spoon to go down through the layers so it might heat more quickly. Return the casserole to the oven and give it another 15 minutes. Check it again to see how hot the center is. If you don't make the recipe in advance, follow my directions as written below.

I served refried beans topped with jack cheese along side and my friend brought a salad. Dessert was a berry pie, which I will share tomorrow. Blessings...

Recipe:

1/2 cup finely chopped onion
2 tablespoons butter
2 cans (8 oz. each) tomato sauce
1 can (4 oz.) diced green chilies  ( I use mild)
2 teaspoons leaf oregano
1 teaspoon salt
1 pkg. (8 oz.) tortilla chips
8 oz. Monterey Jack cheese, cut into 1/2" cubes
3 cups chunked, skinned and boned, cooked chicken
1 cup sour cream
1/2 cup grated medium cheddar cheese

1. Butter a large round casserole, 1-1/2 to 3 quarts in size.
2. Saute' onion in 2 tablespoons butter until transparent. Add tomato sauce, chilies, oregano and salt. Stir to combine. Simmer, uncovered for 10 minutes; remove from heat.
3. Layer in casserole in order, half the following: tortilla chips, lightly crushed, Jack cheese, chicken and sauce. Repeat with remaining half of the ingredients.
4. Bake in a 325 degree oven for 20 minutes.
5. Spread sour cream on top, wreath with the grated cheddar cheese. Return to oven for about 10 minutes or until the cheese is melted and the sour cream is heated through.
Serve immediately.

Yield: 6 - 8 servings

Low-Fat Chicken or Turkey Divan

This past Saturday night we had a Newcomer's Dinner in our home. This is a ministry that my husband and I really enjoy doing for the new people that are attending our church. The recipe I'm sharing here is one that I pasted on to a friend so that she could make it and bring it to our dinner. I "trimmed down" the original version of this dish when I was helping my husband lose weight last year. Everyone enjoyed my variation, I hope you do as well. Blessings...

Recipe:

1-1/4 lbs. chopped fresh broccoli, cooked or 2 - 10 oz. pkgs. frozen broccoli, cooked. (broccoli must be well-drained)
3 cups chopped cooked chicken or turkey
1 can (10-3/4 oz.) low-fat condensed cream of chicken soup, undiluted
1 cup chicken broth
1/4 cup low-fat (lite) mayonnaise
1/4 cup plain low-fat yogurt or equivalent in mayonnaise, if the calories don't matter to you
1/8 teaspoon powdered mustard
1/8 teaspoon onion powder
1/4 teaspoon garlic powder
fresh ground black pepper to taste
1 cup low-fat shredded medium cheddar cheese

1. Arrange broccoli in a 9" x 13" baking pan; sprinkle chicken or turkey evenly over broccoli.
2. Put all remaining ingredients, except cheese, in a medium size bowl. Using a wire whisk, gently whisk until mixture is smooth and well combined.
3. Pour mixture evenly over broccoli and poultry; sprinkle with the cheese.
4. Cover casserole with foil and bake in a preheated 350 degree oven for 30 minutes. Uncover and bake an additional 10-15 minutes or until sauce is hot and bubbly.

Tip: When using frozen cooked broccoli, squeeze out extra moisture by wrapping in paper toweling and press gently. Extra moisture always cooks out of broccoli.