8 slices cooked turkey = 3 servings
10 slices cooked turkey = 4 servings
1 pkg. frozen asparagus or broccoli spears
1 can cream of mushroom soup (add a little milk, 1/4 c. if desired)
3 slices American yellow cheese, broken into small pieces

Arrange turkey slices in glass baking dish (I use oblong 2-quart size). Cover with cooked asparagus or broccoli. Pour soup over top of vegetables; add broken cheese pieces. Do not cover pan. Bake at 375 degrees for 20-25 minutes until lightly browned. Serve with rolls and butter and a chef salad.