This creamy ground turkey and potato casserole recipe turned out so much better than I expected!
There are some days that are just so crazy and exhausting that what to make for dinner is the last thing on your mind. Until it’s time to make dinner. That’s how it was for me a couple days ago. I ended up throwing a bunch of ingredients in a casserole dish not knowing how it would turn out and praying it was edible. This creamy ground turkey and potato casserole turned out so much better than just edible.
The flavor in the sauce for this is absolutely amazing. The chopped red peppers added just the right touch to this creamy and cheesy goodness.
My daughter and I loved this and ate way to much of it. My husband and our son, however, wouldn’t even try because of the amount of veggies in it. Yay for picky eaters!
Even though they wouldn’t try it, I’m still considering this a total win!
Now, to warn you though, you will need to judge for yourself the amount of each seasoning you want to put in it. I was in such a hurry that I didn’t measure a thing and just went with it. But that’s part of what makes cooking so fun. Creating and playing around with seasonings and flavors is part of why I love it so much. Go with your gut and have fun with it!
I would love to hear from you! If you try this recipe, let me know how it turned out!
- 1 lb ground turkey
- 3 very large red potatoes
- 2 cups baby carrots, cut in half length wise
- 2 cups Broccoli
- 1 red pepper, chopped
- 1 green onion
- 1 large can cream of chicken soup
- 1/3 cup milk
- 2 cups mild cheddar cheese
- 1 cup mild cheddar cheese
- Garlic powder
- Onion powder
- Tony Chachere’s creole seasoning
- Salt and pepper
Preheat oven to 375F.
Brown turkey in skillet on medium heat.
Add green onions when turkey is almost done.
Combine all ingredients, except for 1 cup of cheddar cheese, in a casserole dish.
Cover and bake for 1 hour and 20 minutes.
Uncover, top with the rest of the cheddar cheese and bake until melted.