Creamy Turkey/ Vegetable Foodie Friday Casserole
Meat, potatoes and vegetables all in one dish and easy clean-up to boot!
Creamy Turkey/ Vegetable Casserole (prep time: 10 minutes to assemble, 1 hour to bake. Serves 6)
10 1/2 oz. can cream of mushroom or celery soup
1 C. sour cream
1 tsp. each basil, parsley, rubbed sage and rosemary (crushed into smaller pieces)
Ground black pepper
Pinch Kosher salt
12 oz. package mixed vegetables, thawed (carrot, broccoli, cauliflower “California Mix” or chop up your favorite fresh seasonable vegetables like summer squash, carrots, etc. into bite-size pieces)
½ medium yellow onion, diced
3 medium red-skinned potatoes, skin-on, sliced ¼” thick
½ lb. smoked turkey breast, shredded (or chicken)
2 Tb. butter, cut into small cubes
1 C unseasoned bread crumbs
1 Tb. smoked, sweet paprika
Preheat oven to 375. Coat the inside of a 9X9” casserole dish with cooking spray. In a medium bowl, combine soup and sour cream. Stir in herbs, pepper and salt. Toss mixed vegetables in cream mixture to coat. Repeat with the pieces of turkey or chicken. Layer half the potato slices in the bottom of the prepared casserole. Scatter half of the diced onions and butter pieces over the potatoes. Spoon half of the turkey/vegetable mixture over the potatoes and evenly spread to cover. Layer remaining potatoes over the turkey and vegetables. Sprinkle the onions and butter evenly over the potatoes and top with the remaining turkey mixture, spreading to completely cover the potatoes. Top the whole thing with the bead crumbs and sprinkle the top with the paprika.
Cover with aluminum foil. Bake at 375 for about 40 minutes until bubbling and a knife inserted in the center meets little resistance from the vegetables and potatoes. Uncover and return to the oven for another 10 minutes to brown. Remove from oven and allow to sit for at least 10 minutes so it can set and be more easily cut into 3” square servings.