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Put A New Spin On An Old Favorite

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Potato, Turkey & Veggie Casserole

(Family Features) - Potato, Turkey & Veggie Casserole is a new take on an old favorite:  meat and potatoes. The surprise ingredient is canned German potato salad, definitely a delicious time-saving side dish on its own, but an ideal casserole base, too.

To get started, brown the turkey or beef seasoned with a hint of thyme leaves and garlic powder, making sure to cook completely. That way, once the casserole is assembled, it just needs to be heated through before serving. Add the entire can of READ German Potato Salad to the skillet. This mouth watering salad features traditional ingredients - sliced potatoes in a vinegary-sweet dressing, along with bacon and onions - which pair perfectly with the turkey or beef. Round out the one-dish dinner with light sour cream and mixed vegetables. Use frozen or canned vegetables, and, remember, it doesn't have to be just peas and carrots! Top with bread crumbs and bake until hot, and the crumbs are crisp.

It's a simple supper that the entire family can enjoy, fast enough for a busy weeknight - just under an hour prep to plate. Add a mixed greens salad to start and it's time to dine.  For additional delicious recipes and serving suggestions, visit www.READsalads.com.

Potato, Turkey & Veggie Casserole

Ingredients
  • 1 tablespoon plus 1 teaspoon olive oil
  • 3/4 pound extra lean ground turkey breast or 90% lean ground beef
  • 1/2 teaspoon each dried thyme leaves, garlic powder, 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 or canned mixed vegetables (thaw if frozen; drain if canned)
  • 1/2 cup bread crumbs

Preparation
    1. Heat oven to 350?F. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add turkey and seasonings. Cook 5 to 7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles. (Cook ground beef until no pink remains.)
    2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spoon into 2-quart casserole dish sprayed with nonstick cooking spray.
    3. Toss together bread crumbs and remaining 1 teaspoon oil. Sprinkle over casserole. Bake 30 minutes or until bubbly and heated through.

Preparation Time
20 minutes

Cook Time
30 minutes

Calories: 259g     Total Fat: 8g
Cholesterol: 38mg     Protein: 18g
Carbohydrates: 31g     Sodium: 491mg

Serves
Makes 6 servings

SOURCE: READ (Seneca Foods Corporation)



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