Broccoli Turkey Casserole

• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1/4 cup butter, cubed
• 4 cups cubed cooked turkey breast
• 1 package (16 ounces) frozen broccoli florets, thawed
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup cooked rice
• 1/2 cup shredded part-skim mozzarella cheese
• 1 can (2.8 ounces) French-fried onions

1. In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2 qt. baking dish.
2. Bake, uncovered, at 350u0b0 for 25-30 minutes or until bubbly. Sprinkle with cheese and French-fried onions; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle cheese and French-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.

onion, celery, butter, turkey breast, frozen broccoli, condensed cream, condensed cream, rice, mozzarella cheese, onions

Taken from www.tasteofhome.com/recipes/broccoli-turkey-casserole/ (may not work)