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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 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:
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.
3. 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.
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