2 pounds fresh broccoli, trimmed and cut in spears
Two 10-ounce packages frozen broccoli spears
2 cups coarsely diced cooked turkey (12 ounces)
One 10-1/2-ounce can reduced-fat condensed cream of mushroom soup
3/4 cup fat-free milk
1/2 cup (about 2 ounces) shredded reduced-fat Cheddar cheese

Preheat the oven to 375-degrees. Prepare a large shallow casserole dish with nonstick pan spray.

Cook the broccoli spears in a large pot of boiling water for five minutes and drain, or cook frozen broccoli according to the package directions. Arrange the broccoli in the bottom of the prepared baking dish. Spread the turkey on top.

In a medium bowl, combine the soup with the milk; mix until smooth and pour over the turkey. Top with shredded cheese.

Bake for 30 minutes. Let stand five minutes before dividing into six equal portions.

Recipe makes six servings Turkey Broccoli Casserole.

Nutritional information per serving:
Calories: 195
Fat: 6g
Cholesterol: 51mg
Sodium: 522mg
Carbohydrate: 12g
Fiber: 4g
Sugars: 3g
Protein: 25g
Diabetic Exchanges: 1/2 Starch, 1 Vegetable, 3 Very Lean Meat, 1/2 Fat