Crispy Onion Turkey Casserole

Love green bean casserole? Try our broccoli version made extra filling with cooked turkey, red pepper and water chestnuts.

Ingredients

• 1 (1.6 oz.) pkg. garlic & herb sauce mix
• 1¼ cups milk
• 2 Tbs. butter
• 2 cups sliced mushrooms, 4 oz.
• 1 red pepper, diced, 1 ½ cups
• 1 onion, chopped, 1 cup
• ½ tsp. dried thyme
• 3 cups broccoli florets, 6 oz.
• 2 cups (1”) cubed cooked turkey
• 1 (8 oz.) can sliced water chestnuts, drained
• 1¼ tsp. grated lemon zest
• 1 (2.8 oz.) can French fried onions

Instructions

1. Preheat oven to 375°F. Coat 1 ½ qt. baking dish with cooking spray. Prepare sauce mix according to package directions with milk and 1 Tbs. butter; reserve.
2. In large nonstick skillet, melt remaining 1 Tbs. butter over medium heat. Add mushrooms, red pepper, onion and thyme; cook, stirring occasionally, until softened, about 5 minutes. Add broccoli; cover and cook until crisp-tender, about 3 minutes. Add turkey, water chestnuts and 1 tsp. lemon zest and reserved sauce; cook until heated through, about 1 minute. 
3. Transfer turkey mixture to baking dish. In bowl, toss onions with remaining ¼ tsp. zest; sprinkle over filling. Cover with foil. Bake 25-30 minutes or until heated through, uncovering dish 5 minutes before casserole is done.