Heat the oil in a large saucepan. Add the onion and fry for chopped broccoli mins until soft and translucent. Add the garlic and cook for 1 min more. Tip in the broccoli, peas and chard, then pour over the stock and bring the mixture to the boil.
Reduce the heat to a simmer, cover and cook for 25 mins. Stir through the herbs, lemon zest and juice, then blitz the soup with a stick blender until completely smooth. Ladle into bowls and serve with the toasted pumpkin seeds scattered over the top. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. This turkey divan casserole is easy and delicious. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. The sauce is a simple white sauce made rich with an egg yolk and shredded cheddar cheese. This casserole can be made with cooked chicken as well. Or make the casserole with leftover sliced or diced ham. In a saucepan over medium heat, melt the butter in a 1- to 2-quart saucepan. Add flour and cook, stirring, for 1 to 2 minutes.
In a small bowl, whisk together the egg yolk and milk. Gradually whisk the milk and egg mixture into the flour and butter mixture. Return the saucepan to the heat. Add dry mustard, salt, and pepper. Cook, stirring constantly until mixture is thickened and begins to boil. Add cheddar cheese and cook, stirring, until cheese is melted.
Arrange hot broccoli pieces and turkey in layers in a 2-quart baking dish. Spoon the cheese sauce between layers and over the top. 4 inches from heat until cheese is browned, about 3 to 4 minutes. Begin typing to search, use arrow keys to navigate, press Enter to select and submit search query. Have a recipe of your own to share?