Turkey casserole, Sheppard’s pie,Potato casserole


The day after Thanksgiving we often ask, what can we do with these leftovers that might be a little different? Here are some suggestions.
Turkey casserole
1/2 lb. turkey, shredded or torn into pieces
1 tsp. salt
1 C shredded cheese
1/8 tsp. garlic powder
1/4 C Bisquick
1/4 C chopped parsley
4 eggs beaten
1 TBS butter
Combine all ingredients in a bowl. Dot a 9-inch square baking pan with butter. Spread mixture and bake for 25 minutes or until set at 350 degrees.
Sheppard’s pie
1 lb. turkey cut or shredded
2 C mashed potatoes
4 oz. cream cheese cubed
1 C any hard cheese
2 cloves garlic minced
4 C vegetables
1 C turkey gravy
Heat oven to 375 degrees. In a large skillet, brown turkey. In a separate bowl, mix potatoes, cream cheese, 1/2 cup of cheese and garlic. Add vegetables and gravy to turkey. In a 9-inch baking dish, add turkey, vegetables and gravy. Top with potato mixture. Bake for 20 minutes.
Potato casserole
10-12 oz. mashed or cooked potatoes
8 oz. cream cheese
1/4 C butter
3/4 C sour cream
1/2 C milk
2 eggs
1/4 C chopped onion
salt and pepper to taste
Mix cream, butter and cream cheese in a bowl. Add potatoes and remaining ingredients. Mix well with hand mixer. Pour mixture into a greased casserole pan and bake for 45 minutes at 350 degrees.
Thought – Angels exist but sometimes they don’t have wings and are called friends.
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)

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