"Turkey" Casserole Almondine

Pastry Ingredients:

• 2 cups unbleached flour
• 1/2 tsp salt
• 1/2 cup margarine or butter
• 6 ounces cream cheese
• 1/2 milk or water

Pastry Directions: In a mixing bowl, cut butter and cream cheese into flour and salt. Stir in milk and mix to pastry consistency. Roll pastry to fit the sides and bottom of a 9x13x2 inch casserole dish. Set aside.

Filling Ingredients:

• 4T butter or margarine
• 1 large onion chopped
• 1/2 pound fresh mushrooms, sliced
• 1 cup sour cream
• 1/2 cup slivered almonds
• 2 cans Worthington 209, cut into bite-sized pieces (or vege turkey substitute of choice)
• 2 10-1/2 ounce cans cream of mushroom soup
• 1/2 tsp poultry seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp thyme 
• 4T butter or margarine, melted
• 1 cup coarse bread crumbs

Directions:

Preheat oven to 350°F. 

In a large skillet, sauté onions and mushrooms in margarine. Stir in almonds, sour cream, mushroom soup, vegetarian turkey, and seasonings. 

Pour mixture into pastry. Fold pastry from the pan sides over the filling, making a small rolled crust completely around the casserole. In a small bowl, toss bread crumbs with melted butter and sprinkle over the top of the casserole.

Bake for 30-35 minutes at 350°F.

Serves 8. Freezes well.