1 (8 oz.) mushrooms, sliced
1/4 c. onion, chopped
3 tbsp. butter
1/4 c. flour
1/4 tsp. dried tarragon
1/4 tsp. pepper
1 c. chicken broth
1/2 c. milk
2 c. cooked turkey, chopped
1 (10 1/2 oz.) pkg. Birds Eye mixed vegetables, thawed, drained
2 c. (8 oz.) Kraft Cheddar cheese, shredded
2 c. hot mashed potatoes
Paprika

Cook and stir mushrooms and onion in butter over medium-high heat 3 minutes. Stir in flour, tarragon and pepper. Gradually stir in broth and milk; cook, stirring frequently until mixture thickens and comes to a boil, about 5 minutes. Reduce heat to low; stir in turkey, mixed vegetables and 1 cup cheese. Simmer 5 minutes. Stir 3/4 cup cheese into hot potatoes. Spoon hot turkey mixture into 1 1/2 quart casserole. Top with potato mixture. Place under heated broiler 5 minutes. Sprinkle with remaining cheese and paprika; place under broiler 2 minutes. Makes 6 servings.