When time is short during the hustle and bustle but you're craving a savory meal, try this comforting Potato, Turkey and Veggie Casserole recipe.
(Family Features) Few things go together quite like the holidays and comforting seasonal recipes.
When time is short during the season’s hustle and bustle but you’re craving a savory meal, reach for an ingredient like German Potato Salad, which can be the shortcut you need to get Potato, Turkey and Veggie Casserole on the table quickly.
Potato, Turkey and Veggie Casserole Recipe
Recipe courtesy of Aunt Nellies
Prep Time: 15 minutes
Cook time: 30 minutes
- 1 tablespoon, plus 1 teaspoon, olive oil
- 3/4 pound extra-lean ground turkey breast
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (optional)
- 1 can (15 ounces) READ German Potato Salad
- 1/2 cup light sour cream
- 2 cups frozen, thawed or canned mixed vegetables, drained
- nonstick cooking spray
- 1/2 cup bread crumbs
Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.
Heat oven to 350° F. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
Stir in potato salad and sour cream. Add vegetables; stir to combine. Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture.
Toss together bread crumbs and remaining oil. Sprinkle over casserole. Bake 30 minutes, or until bubbly and heated through.
Casserole, Main Course, American Casserole
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Recipes: "Potato, Turkey and Veggie Casserole"
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