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Friday, December 10, 2010

G.F. Turkey Broccoli Quinoa Casserole

2 Tbsp. butter         
2 Tbsp. cornstarch      
1/2 cup milk           
1 dash black pepper
1 dash paprika         
1/2 tsp. Salt      
2 cans cream of progresso g.f. mushroom soup
2 cups shredded cheddar cheese           
1/2 cup plain yogurt
2 to 10 ounces broccoli, chopped, cooked
1 pound cooked TURKEY, cut into pieces
1 c quinoa
almonds, slivered to taste
Melt butter. Mix cornstarch with 1/4 c cold water. Blend with butter. Cook over low heat, stir milk in gradually. Bring to a boil, stirring constantly.  Blend in seasonings, soup, quinoa and 1 cup cheese. Heat, stirring constantly until cheese is melted. Remove from heat. Stir in yogurt, broccoli and turkey. Place in casserole dish. Sprinkle the remaining cheese and almonds. Cover and bake at 350°F for 1 hour.

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