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Home-Style Turkey and Potato Bake

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From Betty's Soul Food Collection... Every Thanksgiving it's the same dilemma—what to do with turkey leftovers. Simple! Plan a second celebration by combining turkey with garlic mashed potatoes and veggies!

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(4 Ratings)

4 Ratings

5 spoons 75%

4 spoons

3 spoons 25%

2 spoons

1 spoons

Member Reviews (1)

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PREP TIME
20 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
4

1: pouch Betty Crocker® roasted garlic mashed potatoes (from 7.2-oz box)

1: cup hot water

1/2: cup milk

2: tablespoons butter or margarine

2: cups chopped cooked turkey

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed

1: jar (12 oz) home-style turkey gravy

1/4: teaspoon poultry seasoning

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1 Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on box for 4 servings—except use 1 cup hot water, 1/2 cup milk and 2 tablespoons butter.
2 In 2-quart saucepan, heat turkey, vegetables, gravy and poultry seasoning to boiling over medium-high heat, stirring occasionally. Pour turkey mixture into casserole. Spoon or pipe potatoes around edge of casserole.
3 Bake uncovered 35 to 40 minutes or until mixture bubbles around edge of casserole.

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Expert Tips

You can lighten up this casserole a bit by cutting the butter in half and using reduced-fat or fat-free gravy and fat-free (skim) milk. If you use fat-free gravy and milk and only 1 tablespoon butter, you'll cut the fat to only 9 grams per serving.

After spooning potatoes around edge of casserole, swirl the tops with the back of the spoon. For a fancier presentation, place potatoes in a pastry bag fitted with a large star tip and pipe them onto the casserole, then sprinkle with paprika.