Ingredients Jump to Instructions ↓

  1. 1 lb shredded hash brown potatoes (Simply Potatoes)

  2. 1 lb ground turkey breast

  3. 1 lb california-blend frozen vegetables (cauliflower, broccoli and carrots)

  4. 1 (10 1/2 ounce) can cream of mushroom soup (Healthy Request)

  5. 1 (4 ounce) can sliced mushrooms

  6. 2 celery ribs , finely chopped

  7. 1/2 onion , finely chopped

  8. 3 ounces cheese (2% Mexican cheese blend)

  9. 2 teaspoons beef bouillon granules

Instructions Jump to Ingredients ↑

  1. Spray medium size casserole dish and set aside. Preheat oven to 375.

  2. Brown hashbrowns until very crispy on both sides. (Use cooking spray - I spray the pan and add the hashbrowns and prior to flipping - I spray the top of the hashbrowns.) 3 Meanwhile, in a dutch oven, cook turkey, onion and celery until turkey is done and vegies are tender. Add the mushrooms and frozen vegies and cook for about 8-10 minutes (until vegies are tender). If any liquid develops, pour it out.

  3. Pour soup and beef bouillon into the turkey/vegie mixture, stir and cook on medium heat until heated through.

  4. Put the cooked (crispy) hashbrowns in the bottom of the casserole dish (sprayed). Pour the turkey/vegi/soup mixture over the hashbrowns and spread evenly. Add the cheese on top and cook in oven until cheese is melted and dish is heated throughout - 15 minutes or so.

  5. I will admit that I usually will add more cheese but I will count it in my points. ?


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