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Turkey-Potato Casserole

Prep time 15 mins
Cook time 15 mins
Yield 6 servings.

Ingredients

  • 3/4 pound ground turkey sausage
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium cream of chicken soup
  • 2 1/2 cups 1% low-fat milk, divided
  • 1 tablespoon all-purpose flour
  • 1 (10-ounce) package frozen peas and carrots, thawed
  • Vegetable cooking spray
  • 3 cups frozen mashed potatoes
  • Paprika (optional)
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 267
  • caloriesfromfat 34 %
  • fat 10 g
  • satfat 4.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 15.9 g
  • carbohydrate 24.4 g
  • fiber 2.5 g
  • cholesterol 46 mg
  • iron 0.0 mg
  • sodium 687 mg
  • calcium 0.0 mg

How to Make It

  1. Cook turkey sausage in a nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary. Add soup; stir well.

  2. Combine 1 cup milk and flour, stirring until smooth. Add milk mixture to turkey mixture; bring to a boil. Stir in peas and carrots. Reduce heat, and cook, uncovered, 2 to 3 minutes or until turkey mixture is slightly thickened, stirring occasionally. Place 1 cup mixture into each of 6 (8-ounce) ovenproof casserole dishes coated with cooking spray.

  3. Prepare potatoes according to package directions, using remaining 1 1/2 cups milk. Top each casserole with 1/2 cup mashed potato mixture. Sprinkle with paprika, if desired. Bake at 400° for 15 to 20 minutes or until turkey mixture is thoroughly heated and potatoes are lightly browned. Sprinkle with chopped parsley, if desired.

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