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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I made this for a brunch and everyone liked it. The recipe can easily be halved to make just one pie. You can use any kind of mixed veggies you like. Ingredients:
3 cups cooked turkey, diced |
2 cups cooked rice |
1 medium onion, chopped |
1/2 cup chopped celery |
110 1/2 ounces cream of mushroom soup |
1 cup mayonnaise |
2 cups frozen mixed vegetables (thawed) |
4 tablespoons lemon juice |
2 teaspoons salt |
2 deep dish pie shells |
2 cups crushed corn flakes |
4 tablespoons butter, melted |
1 cup smoky cheddar cheese |
Directions:
1. Mix all ingredients except pie shells, cornflakes, and butter.
2. Refrigerate overnight or several hours.
3. Pre-cook the deep dish pie shells for 10 minutes at 400°F.
4. Fill pie shells with turkey mixture and bake 40 minutes at 350°F.
5. Melt 4 Tablespoons butter and mix with cornflakes.
6. Sprinkle this topping over 2 pies and bake 5 minutes more. Each pie serves 6.
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