Ingredients
6
6 servings
- •0.25 cup oil for frying
- •1 pound frozen hash brown potatoes, thawed
- •1 pound ground turkey breast
- •1 large onion, cut into chunks
- •1 (10 ounce) package frozen broccoli, thawed
- •1 (10.75 ounce) can reduced fat cream of mushroom soup
- •1 cup reduced fat cream of celery soup
- •1 cup shredded fat free Cheddar cheese
- •0.33333334326744 cup skim milk
- •0.5 teaspoon garlic powder
- •0.25 teaspoon ground black pepper
- •seasoned salt to taste
- •1 medium tomato, diced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch casserole dish.
- Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over the bottom and sides of the prepared dish to form a crust.
- Cook turkey in a separate skillet over medium heat until lightly browned. Mix in onion and cook until tender. Place broccoli in a microwave-safe bowl and microwave on high until tender, 4 to 5 minutes. Spread turkey, onion, and broccoli over hash browns in the casserole dish.
- In a bowl, mix both condensed soups, Cheddar cheese, milk, garlic powder, pepper, and seasoned salt together. Pour over casserole.
- Bake in the preheated oven until bubbly, about 25 minutes. Garnish with chopped tomato and serve.
Nutritional Facts
Per 6 servings
- Calories: 512
- Carbohydrate: 33g
- Fat: 28g
- Fiber: 4g
- Protein: 36g
- Sugar: 5g
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