Water, milk and butter called for on potato mix pouch
2
cups chopped cooked turkey
1
bag (12 oz) frozen mixed vegetables, thawed
1
jar (12 oz) home-style turkey gravy
1/4
teaspoon poultry seasoning
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Steps
1
Heat oven to 350°F. Spray 2-quart casserole with cooking spray; set aside. Make mashed potatoes as directed on pouch using water, milk and 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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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.
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