I made this with our leftover turkey from Thanksgiving.  It was so good it made me want to have leftover turkey every week!  I will use this recipe a lot.

5 large baking potatoes, peeled and cut into 1/4 inch cubes (I didn’t peel them)

1 Tbsp + 1 tsp olive oil

2 large onions, sliced

1 (8oz) pkg fresh white mushrooms, sliced

2 cups cubed cooked skinless turkey breast

1 (12 oz) can fat free evaporated milk

1/2 cup chicken broth

2 Tbsp chopped fresh parsley

1/2 tsp salt

1/4 cup plain dry bread crumbs

1. Preheat oven to 375.  Spray a 9×13 dish with nonstick spray.

2. Place the potatoes and enough water to cover in a large saucepan; bring to a boil.  Reduce the heat and simmer, uncovered, until the potatoes are almost tender, about 10 minutes.  Drain and set aside.

3. Meanwhile, heat an extra-large nonstick skillet over medium-high heat.  Swirl in 1 Tbsp of the oil, then add the onions and mushrooms.  Cook, stirring occasionally, until softened, about 8 minutes.  Stir in the potatoes, turkey, milk, broth, parsley, and salt.  Spoon the mixture into the baking dish.

4.  Combine the bread crumbs with the remaining 1 tsp oil in a small bowl.  Sprinkle the crumb mixture over the casserole.  Bake, uncovered, until the topping is browned and the filling is hot and bubbly, about 45 minutes.

Makes 12 servings of 3/4 cup each, 3 points or 4 points +