Turkey/Oyster Casserole

Name: Turkey/Oyster Casserole
Yield: Makes 6 to 8 servings
Ingredients: 1 pt oysters, preheated in juice; ½ tsp. salt; 2 c. milk; ⅛ tsp. pepper; 1 c. ground cooked ham; ¼ tsp. dry mustard; 2 c. diced cooked turkey; ½ c. butter or regular margarine; ¼ c. flour; 3 c. mashed potatoes; Paprika

Preparation info

Makes
6 to 8
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Oysters, turkey and ham casserole —serve it with cranberry relish

Ingredients

½ c. butter or regular margarine
¼ c. flour
2

Stew
Pescatarian

Method

Melt butter; stir in flour, and blend.
Add milk, salt, pepper and mustard. Cook over low heat, stirring constantly, until smooth and thickened.
Add turkey, ham and oysters. Pour into greased 1½-qt. casserole. Arrange mashed potatoes around edge of casserole; sprinkle with paprika.
Bake in moderate oven (350°) 30 minutes.