Potato, Turkey and Veggie Casserole Recipe
Potato, Turkey and Veggie Casserole
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
- 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
- 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.
Substitution: Leftover chopped turkey (about 1 1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.
SOURCE:
Seneca Foods
AuntNellies
Republished by Blog Post Promoter
