4 oz. can mushrooms
2 c. cut up chunks, cooked turkey
1/4 c. flour
1/2 c. milk
1/2 tsp. salt

TOPPING:

3 tbsp. butter
2 chicken bouillon cubes
1/2 pkg. frozen Ore-Ida potatoes (4 c.)
2/3 c. crushed corn flakes
1/4 c. dairy sour cream

Preheat oven to 400 degrees. Grease 2 quart baking dish. Drain mushrooms, reserving liquid in 1 cup measure, adding enough water to make 1 cup if necessary. In 2 1/2 quart saucepan, stir in flour, salt, liquid, and milk until blended. Add bouillon cubes and cook over medium heat, stirring constantly until thick and stir in sour cream until smooth. Combine mushrooms and turkey.