Publisher Photo
Publisher Photo
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
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + standing

Ingredients

  • 2 cups water
  • 1/4 cup butter or margarine
  • 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
  • 1 package (10 ounces) 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Turkey Potato Supper in Casserole Cookbook 2001, p23

Nutritional Facts

1 cup: 404 calories, 22g fat (8g saturated fat), 134mg cholesterol, 1031mg sodium, 30g carbohydrate (1g sugars, 3g fiber), 21g protein.

  • 2 cups water
  • 1/4 cup butter or margarine
  • 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
  • 1 package (10 ounces) frozen chopped broccoli, thawed
  • 1/4 cup slivered almonds, toasted, optional
  1. 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.
  2. 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.
Editor's Note: Reduced-fat or fat-free mayonnaise is not recommended for this recipe.
Originally published as Turkey Potato Supper in Casserole Cookbook 2001, p23

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTurkey Potato Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review