Turkey Potato Supper

Name: Turkey Potato Supper
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

12 ingredients

3 steps

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.