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Prep Time: 12 Minutes Cook Time: 30 Minutes |
Ready In: 42 Minutes Servings: 6 |
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This is the best thing I do with leftover turkey. Ingredients:
1 (10 1/2 ounce) can cream of mushroom soup |
5 ounces evaporated milk |
1 tablespoon parsley |
1/2 teaspoon thyme |
3 cups cubed leftover cooked turkey |
1 (10 ounce) package frozen mixed vegetables, thawed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup instant potato flakes |
3/4 cup flour |
1/4 cup grated parmesan cheese |
1/3 cup margarine |
1/4 cup ice water |
3 tablespoons light cream |
Directions:
1. In a bowl, combine soup, milk, parsley and thyme.
2. Stir in turkey, vegetables, salt and pepper.
3. Pour into a greased 11x7 baking dish.
4. Crust: Mix potato flakes, flour and cheese.
5. Cut in margarine until crumbly.
6. Add water; toss with a fork until dough comes together.
7. On floured surface, roll to fit baking dish.
8. Place on top of filling; cut vents in crust.
9. Brush crust with cream.
10. Bake at 400° for 30 minutes, until light brown.
11. You may need to cover with foil to prevent over browning.
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