- Peelings from 6 medium baking potatoes
- 2 oz Kraft lowfat cream cheese
- 1 cup 1% milk
- 1 tbsp cornstarch
- 1 tsp salt
- 1/8 tsp pepper
- 1/4 cup diced onions
- 1 cup diced Jennie o smoked turkey roast
- 1/4 cup full fat sharp cheddar
Preheat oven to 400 degrees. Spray a 8x8 casserole dish and pour the potato peelings on the bottom.
Melt the cream cheese for 20 seconds in the microwave to soften. Measure out the 1 cup of milk in a bowl and whisk in the cornstarch, salt and pepper. Pour into a small kettle and turn heat to medium. Whisk the cream cheese into the milk mixture and whisk continuously until cream cheese is all incorporated. Heat mixture to a slight simmer whisking occasionally.
Sprinkle diced onions on top of the potato peelings followed by the cubed turkey and sharp cheddar cheese. Pour milk sauce over the top evenly. Cover with foil and bake 30 minutes, uncover and bake another 15 minutes. Remove from oven and let stand 5 minutes before serving.