Potato, Turkey and Veggie Casserole Conquer your weeknight with a satisfying comfort food
Ingredients
- 1 tablespoon, plus
- 1 teaspoon, olive oil
- ¾ pound extra-lean ground turkey breast*
- ½ teaspoon dried thyme leaves
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon salt (optional)
- 1 can/container (15 ounces) German potato salad
- ½ cup light sour cream
- 2 cups frozen, thawed or canned mixed vegetables, drained
- Nonstick cooking spray
- ½ cup bread crumbs
Directions
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Preheat oven to 350 degrees. In large, nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired. Cook 5–7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.
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Stir in potato salad and sour cream. Add vegetables; stir. Spray 2-quart dish with nonstick cooking spray. Spoon in casserole mixture.
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Toss together bread crumbs and remaining oil. Sprinkle over casserole.
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Bake 30 minutes, or until bubbly and heated through.
