Aunt Letha’s Turkey Divan

24 ounces fresh broccoli, trimmed, stems peeled and cut into spears

1 can (10¾ ounces) fat-reduced cream of celery soup, undiluted

¼ cup dry white wine (or chicken broth)

½ teaspoon fresh-ground black pepper

1 pound sliced roasted all-white-meat turkey breast

1 cup (4-ounces) shredded fat-reduced cheddar cheese (sharper the better)

Place the oven rack in the lower middle position and heat oven to 350 degrees. Lightly spray bottom and sides of a 13-by-9-inch casserole dish with vegetable oil.

Drop the broccoli spears into a pot of unsalted, boiling water and cook 60 seconds or until bright green, remove, rinse under cold water and drain well.

In a medium mixing bowl whisk the soup, wine and pepper together until combined.

Evenly arrange the cooked broccoli spears in the bottom of the casserole, pour half the soup mixture over the broccoli, arrange the turkey slices over the broccoli, and pour the remaining soup mixture over the turkey. Bake 25 minutes, carefully remove from the oven, sprinkle with the cheese and bake for 5 minutes or until the cheese just melts.

Serves six.

Nutrition values per serving: 235 calories (21 percent from fat), 5.5 g fat (2.5 g saturated), 12.1 g carbohydrates, 3.4 g fiber, 33.6 g protein, 65 mg cholesterol, 464 mg sodium.