GROUND TURKEY AND SCALLOPED POTATO CASSEROLE
I wanted Scalloped Potatoes for dinner, BUT, I wanted it as a Main Dish....so, I combined two dishes: Meatloaf and Scalloped Potatoes! Also, instead of using Ground Beef, I chose Ground Turkey for a lesser calorie meal.
Provided by Lois Hernandez
Categories Casseroles
Time 2h20m
Number Of Ingredients 17
Steps:
- 1. In a skillet cook the turkey, onion, red bell pepper, garlic, red pepper flakes, salt & pepper. Drain Fat in colander and return to skillet. Continue cooking until lightly browned. Set aside.
- 2. FOR THE SAUCE:
- 3. In a medium bowl mix the soup, small chopped onion, half & half, sour cream, Parmesan Cheese, garlic powder, and mix well. Add salt & pepper to taste. Set aside.
- 4. Peel and slice the potatoes very thin. Set aside.
- 5. In a greased casserole dish, alternately layer some of the sliced potatoes on bottom of the dish, add some of the soup mixture on top, add some cheese on top of soup, then add the ground turkey on top.
- 6. Bake covered with aluminum foil for about 1 hour at 350 degrees.
- 7. Uncover and continue baking for another 20 - 30 minutes or until the potatoes are tender.
- 8. Remove from oven and sprinkle with more shredded cheddar cheese; return to oven for 4 - 5 minutes or until the cheese has melted.
- 9. Remove again from the oven and let it sit for 5 minutes before serving.
TURKEY POTATO CASSEROLE
This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
Provided by PEGGIKAYE EAGLER
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place turkey in an even layer on the bottom of a 9x13 inch baking dish. Top with a layer of onion and a layer of green beans so that the turkey is no longer visible. Pour the condensed soup over the onion layer, then sprinkle with shredded cheese. Stir together the cubed cheese and mashed potatoes; spoon over the top of the casserole, and spread to cover.
- Bake for 30 to 40 minutes in the preheated oven, until heated through.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 32.9 g, Cholesterol 139.7 mg, Fat 32.6 g, Fiber 3.5 g, Protein 45.3 g, SaturatedFat 18.2 g, Sodium 1465.6 mg, Sugar 5.2 g
TURKEY, POTATO, AND ONION CASSEROLE
Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.
Provided by Bibi
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h20m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.
- Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.
- Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.
- Bake in the center rack of the preheated oven until bubbly, about 30 minutes.
- Garnish with parsley and serve warm.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 24 g, Cholesterol 45.4 mg, Fat 13.5 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 7.3 g, Sodium 324.2 mg, Sugar 1.4 g
SCALLOPED POTATOES WITH SMOKED TURKEY
This is from my Eat Well Stay Well cookbook. I'm typing it up for ZWT II. It is excellent and easy to make. Slice the potatoes as thin as possible and cut the turkey very tiny. This is a great comfort food dish for fall.
Provided by dicentra
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400. Rub a 9 inch glass baking dish with garlic. Discard the garlic.
- Dividing evenly, make alternating layers of potatoes, turkey, ¼ cup of the Parmesan, the flour and salt and pepper.
- In a medium bowl, whisk together the broth and sour cream. Pour the mixture over the potatoes. Sprinkle the top with the remaining Parmesan.
- Cover with foil, and bake for 45 minutes. Uncover and bake for 15 minutes longer or until the potatoes are tender.
Nutrition Facts : Calories 351.1, Fat 6.8, SaturatedFat 3.7, Cholesterol 25.9, Sodium 603.2, Carbohydrate 58, Fiber 4.8, Sugar 2.8, Protein 15.4
KITTENCAL'S SCALLOPED POTATO AND GROUND BEEF CASSEROLE
Sliced potatoes in a delicious creamy sauce on the bottom then topped with a ground beef mixture --- instead of layering the potatoes you can just mix them with the sauce in a large bowl transfer to the baking dish then top with the ground beef mixture either way is fine but the potatoes will cook a little faster if mixed with the sauce --- feel free to throw in some cooked chopped green beans, mushrooms, corn niblets to the ground beef mixture or whatever you wish, I also like sprinkle some grated cheddar cheese over the potato mixture before topping with the ground beef and then again after the casserole has been cooked, this casserole is very versatile and you don't have to worry about the exact amounts --- to save time you may cook the ground beef mixture a day ahead and refrigerate, all ingredients may be reduced to half if desired to yield 4-6 and baked in a smaller baking dish--- NOTE some of the reviewers are stating that the potatoes are taking a long time to cook so you may want to pop them in the microwave first just to soften slightly,
Provided by Kittencalrecipezazz
Categories Potato
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
- Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
- For the sauce; in a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
- In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
- Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
- Bake covered with foil for about 1 hour at 350 degrees F.
- Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
- Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.
DAY-AFTER SCALLOPED TURKEY
This casserole is a great use of leftover Thanksgiving or Christmas turkey! Make it and put it into a casserole dish and seal well, then put it in the freezer for a couple of weeks down the line when you're craving the taste of the holidays again. :) It also travels well to potlucks, especially if you use one of those disposable foil casserole dishes! You can even make the bread cubes from leftover rolls, toasted in your oven.
Provided by Julesong
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt 1/2 cup butter, then stir in the flour, 1/2 tsp salt, and pepper and lower the temperature and cook over low until bubbly and golden.
- Gradually whisk in the broth and milk and simmer for 4 minutes while continuing to whisk, then taste and add more salt and pepper, if you like; set the sauce aside.
- In a large bowl, toss together the bread cubes, onion, garlic, celery, mushrooms, remaining 1/2 teaspoon salt, sage, and remaining 1/4 cup melted butter; toss well to coat.
- Add the chopped turkey meat and sauce and mix well.
- Pan spray a 2-quart casserole dish and pour dressing-chicken-sauce mixture into the dish, top with the grated Parmesan, cover, and bake at 350 degrees F for 45 minutes, then uncover and bake 10 to 15 more minutes until Parmesan is golden.
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