If you don't have skim dry milk, you can substitute with 2/3 cup of skim milk or sour cream. Dry milk is preferred here as it is less likely to curdle under high heat and adds a boost of calcium.

The original recipe notes suggest using condensed cream of mushroom soup as an alternative to the broccoli cheese soup if preferred.

Adding frozen vegetables directly to the dish saves time and provides a nice color contrast. Ensure they are spread evenly so they steam properly under the sauce and stuffing crust.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.