Turkey-Potato Casserole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 267
  • Calories from fat: 34%
  • Fat: 10g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 15.9g
  • Carbohydrate: 24.4g
  • Fiber: 2.5g
  • Cholesterol: 46mg
  • Iron: 0.0mg
  • Sodium: 687mg
  • Calcium: 0.0mg


  • 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)


  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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