Leftover Turkey Casserole

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2 stalks Celery, chopped

1 cup Carrots, chopped

1/2 cup Corn

1/2 cup Green Beans, chopped

3 tbsps Margarine

1/2 cup All-Purpose Flour

2 cups Chicken Broth

1 cup Half and Half, or 1/2 cup and 1/2 cup of milk

4 cups Turkey, (leftover) chopped

4 cups Potatoes, (leftover) mashed

 Salt and Pepper, to taste

1 cup Cheddar Cheese, shredded (optional)

1. In a little bit of oil saute the celery and carrots for about 10 minutes then add the corn and green beans and cook for another couple of minutes.
(You can use any leftover vegetables you might have.)

2. Add the margarine and once melted add the flour. Toss around and cook for a few minutes.

3. Combine the chicken broth with the half and half and add to the vegetables. Heat until bubbly and sauce starts to thicken. Then add the turkey and cook a little longer. Season to taste.

4. Transfer to a casserole dish - sprinkle with shredded cheese if you'd like - and top with the mashed potatoes. Smooth it out over the entire casserole.

5. Place the casserole on top of a baking sheet and put into a pre-heated 400 degree oven for 20-25 minutes or until the potates start to turn golden.