Prep 20 mins
Cook 20 mins
Lately I have been experimenting with many types of casseroles and have found that I can put way more vegetables and less meat in a casserole then my family would reguarily consume. I like to brown a bunch of meat at once so I can just pull it out of the fridge and throw it all together, its a great time and energy saver (I freeze it cooked too!). I also like to chop a week's worth of veggies at once.
- 1⁄2 lb ground turkey
- 1 (8 ounce) package Betty Crocker au gratin potatoes
- 2 tablespoons margarine
- 2 cups water
- 1 cup milk
- 1 green bell pepper, chopped
- 2 cups squash, chopped
- 1⁄2 cup cheddar cheese (optional)
- garlic (to taste)
- pepper (to taste)
- Brown ground turkey. Meanwhile, chop the vegetables. Drain fat off meat. Rinse very well. Break into small peices.
- Spray glass casserole dish with nonstick spray. Mix potato mix according to directions (milk, boiling water, margerine, potatoes and cheese mix). Add vegetables and ground turkey.
- Bake at 400 for 20 minutes. I covered mine for the first 15 minutes (but I had company so I was making a double batch). Add cheese in last 5 minutes, stir.
- Let sit before serving for 5 minutes so sauce will thicken.