Turkey Mushroom Casserole
|Frozen chopped onion||1 Cup (16 tbs)|
|Cremini mushrooms||10 Ounce, sliced (1 Package)|
|Heavy cream||1 Cup (16 tbs)|
|Shredded cooked turkey||2 Cup (32 tbs)|
|Frozen broccoli cuts||2 Cup (32 tbs), thawed|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
1. Heat oven to 400°F. In a 12-inch nonstick skillet over medium heat, melt butter. Add onion and mushrooms and cook, stirring, until softened, about 5 minutes. Add cream and simmer until liquid has turned light brown and is reduced by half, about 6 minutes.
2. Stir in turkey, broccoli, and 2 tablespoons Parmesan. Season with salt and pepper. Transfer to a 1 1/2- to 2-quart shallow casserole. Sprinkle with remaining 2 tablespoons Parmesan. (Can be made ahead, covered, and refrigerated overnight.) Bake until browned and bubbling, about 20 minutes.