Turkey Potato Supper Recipe

Turkey Potato Supper Recipe

  • 2 cups water
  • 1/4 cup butter or margarine
  • 1 teaspoon salt
  • 2 2/3 cups instant mashed potato flakes
  • 2 eggs, lightly beaten
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1/4 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 2 cups cubed cooked turkey
  • 1 (10 ounce) package frozen chopped broccoli, thawed
  • 1/4 cup slivered almonds, toasted
  1. In a large saucepan, bring the water, butter and salt to a boil. Remove from the heat; stir in potato flakes. Let stand for 30 seconds. Whip with a fork. Stir in eggs. Spoon the potatoes onto the bottom and up the sides of a greased 8-in. square baking dish, forming a shell.
  2. In a bowl, combine soup, mayonnaise, lemon juice and curry. Stir in turkey and broccoli. Bake, uncovered, at 350 degrees F for 20 minutes. Sprinkle with almonds if desired. Bake 15-20 minutes longer or until potato edges are golden brown and filling is heated through. Let stand for 10 minutes before serving.
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