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Turkey and Hash Brown Casserole

Turkey and Hash Brown Casserole

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
TATER11

TATER11

This recipe is easy to prepare, and one that our whole family enjoys!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish.
  2. Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish.
  3. In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole.
  4. Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.
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Reviews

SelfAppointedCritic
43

SelfAppointedCritic

8/23/2007

I found this casserole unique and my family really enjoyed it. Like other reviewers, I increased the hashbrowns to 2 pounds and I used both full cans of soup. For newer cooks, it might be helpful to recommend county style hash browns (shredded) rather than southern style (cubed). There's also a brand of 'fresh' hash browns on the market (Simply Potatoes, I think) and they work really well. At least you won't have to deal with defrosting the potatoes. Also like others, it took much longer to prepare than suggested. For me personally, I'm sure its due to the amount of time I spent browning 2 pounds of potatoes. So here's my final recommendation: Don't spend an excessive amount of time trying to get that perfect shade of golden brown taters! They're still going to cook/crisp in the oven. My 'crust' was a little on the well-done side; any longer and it would have burned. Hope this is useful.

cookingnow
28

cookingnow

5/5/2006

This was a good casserole, but it took about twice as long to make. Also, if I had it to do over again, I would have added more hash browns (between 1/4 and 1/2 more). But, I would make it again.

lubdub
24

lubdub

9/29/2006

I was suprised how good this cassarole was!! My family loved it. I did add more hashbrowns(2#) and put it in a 9x13. I will definately make again.

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