“This is the best thing I do with leftover turkey.”
READY IN:
42mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 5 ounces evaporated milk
  • 1 tablespoon parsley
  • 12 teaspoon thyme
  • 3 cups cubed leftover cooked turkey
  • 1 (10 ounce) package frozen mixed vegetables, thawed
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • Crust
  • 34 cup instant potato flakes
  • 34 cup flour
  • 14 cup grated parmesan cheese
  • 13 cup margarine
  • 14 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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