Easy Turkey Potato-Topped Casserole |
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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This is a basic simple recipe that requires no baking, just simmer ingredients, mix, then put under broiler for 2 minutes, but if you just feel better about baking it...then go ahead and bake it for 8-10 minutes, but it really is not necessary to bake it. It's a great way to use up any leftover turkey (or chicken also!). All ingredients may be adjusted to taste, double the recipe to bake in a 13 x 9-inch pan. Ingredients:
4 large russet potatoes, peeled, cooked cut into chunks |
3 tablespoons butter (can use more or less) |
2 1/2 cups half-and-half or 2 1/2 cups milk, divided |
1/4 cup butter |
salt and pepper |
1 medium onion, chopped |
1 tablespoon fresh minced garlic |
1/4 cup flour |
1 tablespoon dijon mustard |
2 teaspoons lemon juice (can use more) |
1/2-1 teaspoon dried thyme |
2 cups cubed cooked turkey or 2 cups chicken |
1 1/2 cups frozen mixed vegetables |
1/4 cup grated parmesan cheese |
Directions:
1. Drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated Parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!).
2. Meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
3. Cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
4. Add in flour; cook, stirring 1 minute.
5. Gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
6. Add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
7. Pour into a greased 8-inch square baking dish.
8. Spread potatoes over top; sprinkle with Parmesan cheese.
9. Broil for 2 minutes, or until golden brown.
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