Ingredients

• Casserole
• 8-10 oz. fresh broccoli florets (about 2 cups) (or 1 10-oz. package frozen broccoli)
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 cup shredded Swiss cheese
• 2 cups sliced cooked turkey (about 1-2 inches long by 1/4-1/2 inch wide, fresh cooked or frozen packaged)


• Bread Crumb Topping
• 2 cups soft bread crumbs (fresh bread torn into small pieces)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter, melted

Directions

Preheat oven to 350°F. Butter a 9x9x2-inch casserole dish (preferably glass).

For frozen broccoli, cook according to package directions. For fresh raw broccoli, bring about 1 inch of water to a boil in a saucepan. Place broccoli florets in a vegetable steamer and if using fresh raw broccoli, briefly rinse under cold running water to clean. Once water comes to a boil, place vegetable steamer with broccoli in saucepan and cover. Reduce heat to medium and steam broccoli florets for 4-5 minutes. Immediately remove vegetable steamer with broccoli from saucepan. Pour broccoli florets into a mixing bowl. Pour lemon juice over broccoli and gently toss to coat. Pour broccoli florets into buttered casserole dish and evenly spread around. Set aside momentarily.

In a medium saucepan, melt butter. Once butter is melted, whisk in flour and salt until well blended. Stir in milk and whisk until again until blended. Cook on medium heat, stirring constantly, until mixture thickens and bubbles. Immediately remove saucepan from heat and add Swiss cheese, stirring until melted. Add turkey slices to milk and cheese mixture and briefly stir to coat. Spoon mixture over broccoli. Top with Bread Crumb Topping (recipe follows), then bake for 20-25 minutes, or until casserole is heated through and bubbly and topping is golden brown and crispy. Serve immediately.


Mix together bread crumbs and Parmesan cheese, then stir in metled butter. Sprinkle bread crumbs evenly over top of casserole.