Veggie Casserole

My family makes this every thanksgiving. Its simple and classic.

Veggie Casserole (by, mom!)

Ingredients:
2 packages california style veggies, frozen
1 can cream of mushroom soup
16 oz sour cream
10 oz cheddar cheese (use your judgement..)
1 jar French's fried onions.

Directions:
Preheat the oven to 350. Mix all but the friend onions together and put into a 9x13 casserole dish. You don't need to defrost the veggies. Cover with foil and bake in the oven for 40 minutes or until bubbly. Remove the foil and cover the casserole with the friend onions. Bake for 10 more minutes.

Turkey and Broccoli Casserole

My MIL makes an awesome Chicken and Broccoli casserole, so I asked her for the recipe. I made a couple modifications to it so its a bit different then hers, but I think thats a good thing. I don't think I could ever make it exactly like she does, so we'll just have to visit more often to have the real deal.



Turkey and Broccoli Casserole

Ingredients:
2 10 oz packages frozen broccoli cooked and drained/ or fresh steamed
2 or more cups of cooked turkey (or chicken)
2 can cream of broccoli soup undiluted
2/3 cup sour cream (you can use mayo, but I detest it)
1 teaspoon lemon juice (I skipped this since I used sour cream, but add if you use mayo)
1 teaspoon curry (add more to taste)
1/2 cup grated Cheddar or more

Directions:
Preheat oven to 350 degrees. Place broccoli in the shallow baking pan, cover with chicken. Combine in a
bowl soup, mayo lemon and curry, mix together. Pour over chicken. Sprinkle with cheese and bake for 25 to 30 minutes (until bubbly).