| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Main dish |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Gravy, turkey |
| 10 |
oz |
Broccoli, frozen |
| 1/4 |
c |
Onion, finely chopped |
| 1/2 |
c |
Celery, finely chopped |
| 1/4 |
ts |
Marjoram leaves, dried |
| 1/4 |
ts |
Salt |
| 2 |
c |
Turkey, cooked, cubed |
| 2 |
pk |
Potatoes, instant, mashed (4 |
|
|
Serving size) |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Onion, instant, minced |
| 2 |
tb |
Butter or margerine |
| 1/4 |
c |
Pimiento, finely chopped |
| 1 |
|
Egg, slightly beaten |
| 2 |
tb |
Cheese, parmesan, grated |
INSTRUCTIONS
FILLING
POTATO CRUST
Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make
filling: Cook broccoli as package label directs; drain. Meanwhile, combine
gravy with onion, celery, marjoram, and salt; bring to boil, stirring.
Remove from heat. Add broccoli and turkey, mixing well; cover, and keep
warm. make Potato Crust: Prepare potatoes as the package label directs,
using amount of liquid specified on package; include salt, onion, and
butter. Add pimiento and egg, beating with fork until well combined. Randy
Rigg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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