INGREDIENTS:
- 8 ounces mushrooms
- 2 tablespoons butter
- 1 can (10 3/4 ounces) condensed golden mushroom soup
- 5 tablespoons mayonnaise, about 1/3 cup
- 3 tablespoons milk
- 1 tablespoon prepared mustard
- 1/4 teaspoon black pepper
- 4 cups diced cooked turkey
- 16 ounces frozen cut broccoli
- 1 cup shredded American cheese
- 1/4 cup toasted almonds*, optional
PREPARATION:
In a skillet over medium low heat, sauté sliced mushrooms in butter until tender. In crockpot, combine mushrooms, soup, mayonnaise, milk, mustard, and pepper. Stir in diced turkey and broccoli. Cover and cook on LOW setting for 5 hours. Stir in cheese; cover and cook 30 minutes longer. Sprinkle with toasted almonds, if desired, just before serving.
Serves 6.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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