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Turkey Casseroles

James's Turkey Broccoli Bake Casserole

4  Turkey Breast halves
2 pound fresh broccoli, well trimmed, cooked until tender crisp
1 can (10 1/2 ounces) cream of chicken soup
1/2 cup milk
1/4 cup mayonnaise
1/4 cup salad dressing
1 cup grated cheddar cheese (optional)
2 teaspoons lemon juice
1/2 cup buttered crumbs or grated Parmesan cheese

D I R E C T I O N S

Simmer turkey breast in water just to cover for about 30 minutes, or until just tender. (You may add bay leaf, 1/2 medium onion, sliced and a sliced stalk of celery to two to season the stock for another use.) Remove turkey from broth and cool enough to handle. Then remove skin and bones and slice or break into large pieces. In a 9 x 9 x 2 inch pan, arrange broccoli, layered so that florets are out, toward edge of pan. Lay turkey meat (use scraps as well as pieces) over broccoli. Make a sauce by combining soup, milk, mayonnaise, and salad dressing. Heat and stir until smooth. Remove from heat and add cheese; stir until smooth. Remove from heat and add cheese; stir until it partially melts. Add more milk if necessary to thin the sauce a little. Add lemon juice. Taste to correct seasonings. Pour over turkey and broccoli to cover pieces completely. Cover with buttered crumbs or Parmesan cheese. Cover pan with aluminum foil and bake at 350 degrees for 30 minutes to brown crumbs slightly.

I am not afraid to Die. I Just don't want to Die in vain.

- John Mamo