Turkey Lasagna

• 1 box lasagna noodles
• 2-3 cups broccoli fresh or frozen
• 1 can cream of mushroom soup
• 2 cans cream of chicken soup
• 1 8 oz carton sour cream
• 1 medium onion, finely chopped
• 2 chicken bouillon cubes
• 3-4 cups turkey, cooked and diced
• dash pepper
• 8 oz shredded mozzarella cheese
• 8 oz sharp cheddar cheese
• dash of paprika
• 1/2 cup parmesan cheese
• 1/2 teaspoon garlic salt
• 1 egg beaten

1. Cook noodles and drain, cook broccoli, drain and chop; set aside.
2. Meanwhile blend soups, parmesan cheese, sour cream, onion, beaten egg, garlic salt and pepper.
3. Crumble in bouillon cubes. Blend well.
4. Lightly spread a little mixture on baking dish.
5. Add chopped turkey mixture on baking dish.
6. Add chopped turkey to remaining mixture.
7. Put layer of noodles overlapping in dish. Spread with 1/3 turkey mixture, then 1/3 broccoli, mozzarella and sharp cheeses.
8. Repeat with 2 more layers, ending with cheeses, sprinkle lightly with paprika.
9. Bake at 350 for 40 minutes.
10. Let stand 10 minutes before cutting.

lasagna noodles, broccoli, cream of mushroom soup, cream of chicken soup, sour cream, onion, chicken bouillon cubes, turkey, pepper, mozzarella cheese, cheddar cheese, paprika, parmesan cheese, garlic salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68914 (may not work)