I N G R E D I E N T S 1/2 medium onion
1 cup sliced mushrooms
1 Tbs vegetable oil
3 cups cooked turkey, cubed
1 can cream of mushroom soup (10.75 oz)
1 can cream of chicken soup (10.75 oz)
1 cup sour cream
1/2 tsp garlic powder
1 cup grated Parmesan cheese
8 oz. lasagna noodles, cooked by package directions
2 1/2 cups grated cheddar cheese
12 oz package of frozen broccoli
D I R E C T I O N S Saute onion and mushrooms in oil, then mix first nine ingredients in a large bowl. Line bottom of a 9 x 13 baking dish with half the cooked noodles and spread half of the turkey mixture over the noodles. Sprinkle on 1 cup cheddar cheese and the broccoli. Place another layer of noodles and spread on the rest of the turkey mixture. Bake at 350°F for 30 minutes. Top with remaining cheese and bake 15 minutes more, or until cheese on top is hot and bubbly.
This recipe won first place in the 2000 Utah State Fair turkey cooking contest. Contributed by
Rebekah Clements, Ogden, Utah.
The Norbest name and design, Family Tradition, Tender-Timed, Tender-Timer, Sweetheart, El Encanto, and PERFECT TURKEY EVERY TIME are registered trademarks of Norbest, Inc.
