Turkey Potato Supper

• 2 cups water
• 1/4 cup butter
• 1 teaspoon salt
• 2-2/3 cups mashed potato flakes
• 2 eggs, lightly beaten
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 2 cups cubed cooked turkey
• 3 cups frozen chopped broccoli, thawed
• 1/4 cup slivered almonds, toasted, optional

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 350u0b0 for 20 minutes. Sprinkle with almonds if desired.
3. Bake 15-20 minutes longer or until potato edges are golden brown and filling is heated through. Let stand for 10 minutes before serving.

water, butter, salt, eggs, condensed cream, mayonnaise, lemon juice, curry powder, turkey, broccoli, slivered almonds

Taken from www.tasteofhome.com/recipes/turkey-potato-supper/ (may not work)