Easy Turkey Potato-topped Casserole

Total Time: 27 mins Preparation Time: 25 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 4 large russet potatoes, peeled, cooked cut into chunks
• 3 tablespoons butter (can use more or less)
• 2 1/2 cups half-and-half or 2 1/2 cups milk, divided
• 1/4 cup butter
• salt and pepper
• 1 medium onion, chopped
• 1 tablespoon fresh minced garlic
• 1/4 cup flour
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice (can use more)
• 1/2-1 teaspoon dried thyme
• 2 cups cubed cooked turkey or 2 cups chicken
• 1 1/2 cups frozen mixed vegetables
• 1/4 cup grated parmesan cheese

Recipe

• 1 drain and mash the potatoes with 1/2 cup half and half or milk, 3 tbsp butter and salt and pepper (can add in a few tablespoons grated parmesan cheese or 1/3 cup grated cheddar cheese if desired to the mashed potatoes to kick them up a notch!).
• 2 meanwhile, in a heavy bottom saucepan, melt remaining butter over medium heat.
• 3 cook the onion and garlic in 1/4 cup butter until softened (about 5 minutes).
• 4 add in flour; cook, stirring 1 minute.
• 5 gradually whisk in 2 cups half and half cream, salt and pepper, mustard, lemon juice and thyme; cook, whisking often (about 10 minutes) or until thickened.
• 6 add cubed cooked turkey and veggies; cook 5 minutes, or until veggies are tender.
• 7 pour into a greased 8-inch square baking dish.
• 8 spread potatoes over top; sprinkle with parmesan cheese.
• 9 broil for 2 minutes, or until golden brown.