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Turkey Potato Supper Recipe

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Lightly seasoned turkey and broccoli are nestled in a tender mashed potato shell. I like to share this dish with our bachelor neighbors.& #151;Mrs. John Dziedzic, Holland, Michigan

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Turkey Potato Supper Recipe

Prep: 15 min. Bake: 35 min. + standing

Yield: 4-6 Servings

15 35 50

Ingredients

2 cups water
1/4 cup butter
1 teaspoon salt
2-2/3 cups mashed potato flakes
2 eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
2 cups cubed cooked turkey
3 cups frozen chopped broccoli, thawed
1/4 cup slivered almonds, toasted, optional

Directions

In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Whip with a fork. Stir in eggs. Spoon the potatoes onto the bottom and up the sides of a greased 8-in. square baking dish, forming a shell.
In a bowl, combine soup, mayonnaise, lemon juice and curry. Stir in turkey and broccoli. Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds if desired.
Bake 15-20 minutes longer or until potato edges are golden brown and filling is heated through. Let stand for 10 minutes before serving. Yield: 4-6 servings.

Nutritional Facts 1 serving (1 cup) equals 404 calories, 22 g fat (8 g saturated fat), 134 mg cholesterol, 1,031 mg sodium, 30 g carbohydrate, 3 g fiber, 21 g protein.

Originally published as Turkey Potato Supper in Casserole Cookbook , p23

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