|Frozen broccoli spears||10 Ounce (1 Package)|
|Unsalted cooked turkey breast||1⁄2 Pound, thickly sliced|
|Low sodium mushroom soup mix||3 1⁄2 Ounce (2 Packages, 1.8 Ounce Each)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Cheddar cheese||1⁄3 Cup (5.33 tbs), shredded|
Cook broccoli until just tender as directed on package; drain.
With stems towards the middle, arrange broccoli in a 1 1/2 qt. (1 1/2-L) casserole or round 9 in. (23 cm) baking dish.
Place turkey slices in an even layer on top.
Combine soup mix with 54 c. (125 ml) boiling water.
Blend in milk and cheese.
Pour sauce over turkey.
Bake at 375°F (190°C) for 25 minutes or until sauce begins to bubble.