Roasted Turkey & Brussels Sprouts Casserole

Preheat the oven to 375°F (190°C).

In a large mixing bowl, combine the shredded turkey, halved Brussels sprouts, cooked quinoa, cheddar cheese, cream of mushroom soup, chicken broth, garlic powder, onion powder, black pepper, and salt. Mix well until all ingredients are evenly coated.

Transfer the mixture into a greased 9x13 inch casserole dish, spreading it out evenly.

In a small bowl, mix the breadcrumbs with olive oil until the breadcrumbs are coated.

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the Brussels sprouts are tender.

Remove from the oven and let it cool for a few minutes before serving.

Serve warm as a hearty main dish.

Spice Level: