Recipe: Turkey cheese casserole

When you're tired of the turkey, stuffing and gravy routine, try this easy recipe for your leftover turkey.

Posted 1:55 a.m. Nov 25, 2011 — Updated 1:55 a.m. Nov 25, 2011

Sarah Lindenfeld Hall

When you tire of the turkey, stuffing and gravy routine, try this easy recipe for your leftover turkey.

It's one of my childhood favorites! Thank you, Mom!

Turkey Divan

1 bunch of broccoli

Turkey slices to cover casserole

Two batches of medium cream sauce (see below)

1/2 teaspoon dried mustard

1 cup or more of grated cheese, your choice

Paprika

Medium cream sauce (you'll need to double this)

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Melt butter in a saucepan. Stir in flour and seasonings until smooth. Remove the pan from the heat to do this, otherwise it starts to thicken before you are ready. Add milk slowly. Cook and stir continually over moderate heat until boiling and cooked to the desired thickness. Remove from heat.

Steam broccoli until tender crisp. Place in the bottom of a greased casserole. Cover top of broccoli with sliced turkey. Make cheese sauce by combining the medium cream sauce with dried mustard and cheese. Simmer until cheese is melted. Pour over turkey. Sprinkle with paprika for color. Bake in a 350 degree oven for about 30 minutes or until bubbly and lightly browned. (You can substitute two pounds of fresh spinach for the broccoli. Just steam to reduce bulk). Serves 4.

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