Turkey-Potato Casserole

• 1 (5.5 oz.) pkg. au gratin potatoes
• 4 c. boiling water
• 1 tsp. salt
• 1 Tbsp. margarine, melted
• 1/4 c. grated Parmesan cheese
• 1 (10 oz.) pkg. frozen chopped broccoli, thawed
• 1 medium stalk celery, sliced
• 1 medium onion, chopped
• 2 Tbsp. margarine
• 1 1/2 c. milk
• 1/4 tsp. dry mustard
• 2 1/2 c. cut-up cooked turkey or chicken
• 1/2 c. shredded Cheddar cheese

1. Grease square pan.
2. Cover potatoes with boiling water in 2 1/2-quart bowl; stir in salt.
3. Let stand, uncovered, 15 minutes; drain.
4. Toss potatoes with melted margarine and the Parmesan cheese.
5. Press potato mixture in bottom of dish; top with broccoli.
6. Heat oven to 375u0b0.

gratin potatoes, boiling water, salt, margarine, parmesan cheese, broccoli, stalk celery, onion, margarine, milk, dry mustard, chicken, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=520910 (may not work)