Turkey divan (aicr)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Broccoli |
| 2 | tablespoons | Soft butter or margarine |
| ¼ | cup | Flour |
| 2 | cups | Low-fat milk; (1 percent) |
| ¾ | cup | Shredded reduced-fat mozzarella cheese |
| 2 | tablespoons | Freshly grated Parmesan cheese |
| Pepper | ||
| 3 | cups | Sliced cooked turkey |
| Paprika | ||
Directions
Preheat oven to 350 degrees.
Cut broccoli into large pieces; peel stems and quarter lengthwise. Cut into 3-inch pieces. In a large pot of boiling water, cook broccoli for 2 to 3 minutes or until tender-crisp; drain well. Place in ungreased 9-by-13-inch baking dish.
In saucepan, melt butter or margarine over medium-low heat; stir in flour until smooth. Whisk in milk; cook, stirring frequently, until thickened.
Add mozzarella cheese and 1 tablespoon of the Parmesan cheese; stir until melted. Add pepper to taste.
Arrange turkey on top of broccoli; pour cheese sauce over and spread evenly. Sprinkle with remaining Parmesan cheese and paprika to taste. Cover and bake for 25 minutes. Uncover and bake for 5 minutes longer or until hot and bubbling. 6 servings.
Nutrition information per serving: 242 calories and 8 grams fat (30%) If you have questions about diet, nutrition and cancer, call the American Institute for Cancer Research hot line Monday through Friday, (800) 843-8114.
Published 11/26/1999 by press-enterprise Posted to EAT-LF Digest by Pat_H <kitpath@...> on Nov 26, 1999, converted by MM_Buster v2.0l.