Turkey and Hash Brown Casserole
Description
A delicious turkey and hash brown casserole made with convenient low-fat pantry ingredients is a perfect centerpiece for your breakfast or brunch table.
Ingredients
•
1/4 cup oil for frying
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1 pound frozen hash brown potatoes, thawed
•
1 pound ground turkey breast
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1 large onion, cut into chunks
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1 (10 ounce) package frozen broccoli, thawed
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1 (10 3/4 ounce) can reduced fat cream of mushroom soup
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1 cup reduced fat cream of celery soup
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1 cup shredded fat free Cheddar cheese
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1/3 cup skim milk
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1/2 teaspoon garlic powder
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1/4 teaspoon ground black pepper
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seasoned salt to taste
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1 medium tomato, diced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch casserole dish.
2
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.
3
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.
4
In a bowl, mix both condensed soups, Cheddar cheese, milk, garlic powder, pepper, and seasoned salt together. Pour over casserole.
5
Bake in the preheated oven until bubbly, about 25 minutes. Garnish with chopped tomato and serve.