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Smoker | |
| 1+ lb cubed Hickory Smoked Turkey Breast 1 onion, chopped and sautéd 1 (14.5 ounce) can green beans, drained 2 (10.75 ounce) cans condensed cream of mushroom soup 2 (4 ounce) cans of mushrooms, with liquid 1 pkg Stove Top Stuffing, turkey or chicken (or use leftover stuffing) 12 ounces shredded Cheddar cheese (Costco Mexican style Blend) 8 cups mashed potatoes | |
| Preheat Pellet Smoker-Grill or oven to 350º F (175ºC) Spread stuffing in an even layer on the bottom of a 9×13 inch baking dish Top with layer of cubed smoked turkey Top with sautéd onions and a layer of green beans Mix canned mushrooms, with liquid, and cream of mushroom soup Pour mixed cream of mushroom soup over the onion/green bean layer Scatter casserole with half the shredded Cheddar cheese Mix remaining shredded Cheddar cheese and mashed potatoes Top the casserole with the mashed potatoes Dot the mashed potatoes with a few pats of butter Smoke for 45 to 70 minutes until heated through and bubbling Rest Smoked Turkey Shepherd’s Pie Casserole for 15 minutes before serving | |
Unrated | |
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