2 cups cooked rice (any kind will do)
1 regular size bag of chopped broccoli (10 ounces frozen) or similarly cooked and prepared fresh broccoli
1 can cream of mushroom soup
1 cup mayonnaise
1 cup shredded cheddar cheese (optional, but yummy)
salt and pepper to taste
Enough leftover turkey to layer in a 13 x 9 casserole
Butter a 13 x 9 casserole. Spread cooked rice on bottom of dish. Top with well-drained broccoli. Next arrange turkey slices or pieces to cover the entire casserole.
Combine soup, mayo and cheese in a separate bowl. Spread the mixture over the turkey, to cover.
Bake at 350 for 45 minutes, or until golden brown, and bubbly. Serve with leftover cranberry sauce or chutney (LINK)