1 ¼ cup boiling water
4 tbs margarine OR butter, melted
4 cups herb seasoned stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey
1 can cream of celery soup OR 98% fat free cream of celery soup
½ cup milk
1 cup shredded cheddar cheese (4 oz)
Mix water and margarine. Add stuffing. Mix lightly.
Spoon into a 2-qt shallow baking dish. Arrange broccoli and turkey over stuffing. In a small bowl, mix soup, milk and ½ cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mixture.
Bake at 350 degrees for 30 minutes or until hot.
6 servings
VARIATION: SUBSTITUTE 1 CAN CREAM OF CHICKEN SOUP OR 98% FAT-FREE CREAM OF CHICKEN SOUP FOR CREAM OF CELERY SOUP. SUBSTITUTE 2 CUPS CUBED COOKED CHICKEN FOR TURKEY.
TIP: FOR 2 CUPS COOKED BROCCOLI CUTS USE ABOUT 1 LB FRESH BROCCOLI, TRIMMED, CUT INTO 1″ PIECES (ABOUT 2 CUPS) OR 1 (10 OZ) PKG FROZEN BROCCOLI CUTS (2 CUPS).