Ingredients:
FILLING
1 cup Gravy, turkey
10 oz Broccoli, frozen
1/4 cup Onion, finely chopped
1/2 cup Celery, finely chopped
1/4 tsp Marjoram leaves, dried
1/4 tsp Salt
2 cup Turkey, cooked, cubed
POTATO CRUST
2 package Potatoes, instant, mashed (4
1 each Serving size)
1/2 tsp Salt
2 tsp Onion, instant, minced
2 tbsp Butter or margerine
1/4 cup Pimiento, finely chopped
1 each Egg, slightly beaten
2 tbsp Cheese, parmesan, grated
Instructions:
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
Servings: 8
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