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Mushroom-Broccoli Turkey Lasagna

Serves 8

3 cups cooked turkey or chicken, chunked
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 3/4 oz) cream of chicken soup
1 cup sour cream
1/2 medium onion, chopped
12 mushrooms, sliced
1/2 tsp garlic powder
1 cup grated Parmesan cheese
8 oz lasagna noodles, cooked according to package directions
2 1/2 cups cheddar cheese, grated
1 package (12 oz) frozen broccoli ( I would probably use fresh, maybe steamed)

Saute onion and mushrooms until lightly browned. Mix together turkey, soups, sour cream, garlic, and Parmesan cheese until well combined. Line bottom of 9″ x 11″ baking dish with half of the cooked noodles and spread half of turkey mixture over them. Sprinkle on 1 cup cheddar cheese and all the broccoli. Place another layer of noodles over broccoli, then spread on the remaining turkey mixture. Bake for 30 minutes in a preheated 350°F oven. Top with remaining cheese and bake 15 minutes more.


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