Turkey Florentine
This Turkey Florentine Recipe turns leftover turkey into a delicious casserole. Serve over buttered noodles or white rice for a comfort food meal.
Servings: 6
Ingredients
- 8 tablespoons butter, divided
- 1/3 cup diced onion
- 8 ounces cremini mushrooms, sliced
- 1 chicken bouillon cube, crumbled
- 1/2 cup all-purpose flour
- 2 1/4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon curry powder
- 1 cup shredded Colby Jack cheese
- 2 (10-ounce) packages frozen chopped spinach, thawed
- 3 cups chopped cooked turkey
- buttered noddles or white rice, for serving
Instructions
- Preheat oven to 350 degrees and grease a 7x11-inch or a slightly larger casserole dish.
- Melt 4 tablespoons of butter in a large skillet. Add onion and mushrooms and cook until the mushrooms are browned.
- Add the crumbled bouillon cube and remaining butter.When butter is melted add the flour. Cook and stir for 1 minute.
- Gradually stir in the milk. Add salt, pepper, and curry powder. Simmer for a few minutes. Stir in cheese until melted. Remove from heat.
- Place the spinach in paper towels or a clean dish cloth and squeeze the water out.Place spinach in the bottom of the casserole dish.
- Scatter turkey evenly over the spinach.
- Pour the sauce on top. Bake for 20 to 25 minutes or until hot and bubbly.
- Serve with noodles or rice.
Nutrition
Calories: 399kcal