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“I made this for a brunch and everyone liked it. The recipe can easily be halved to make just one pie. You can use any kind of mixed veggies you like.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 3 cups cooked turkey, diced
  • 2 cups cooked rice
  • 1 medium onion, chopped
  • 12 cup chopped celery
  • 110 12 ounces cream of mushroom soup
  • 1 cup mayonnaise
  • 2 cups frozen mixed vegetables (thawed)
  • 4 tablespoons lemon juice
  • 2 teaspoons salt
  • 2 deep dish pie shells
  • 2 cups crushed corn flakes
  • 4 tablespoons butter, melted
  • 1 cup smoky cheddar cheese

Directions

  1. Mix all ingredients except pie shells, cornflakes, and butter.
  2. Refrigerate overnight or several hours.
  3. Pre-cook the deep dish pie shells for 10 minutes at 400°F.
  4. Fill pie shells with turkey mixture and bake 40 minutes at 350°F.
  5. Melt 4 Tablespoons butter and mix with cornflakes.
  6. Sprinkle this topping over 2 pies and bake 5 minutes more. Each pie serves 6.

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