Weeknight Turkey Hash Brown Casserole
If you're looking for a creative way to use up leftover turkey, then you've found one. Weeknight Turkey Hash Brown Casserole is a fun turkey casserole recipe made with mushrooms, broccoli, peppers, onion, and more. You have to try this one.
Serves6
Preparation Time35 min
Cooking Time45 min
Ingredients
- 1 package Simply Potatoes Shredded Hash Browns
- 3 cups cooked turkey, chopped
- 2 cups fresh mushrooms, sliced
- 1 1/2 cup small broccoli florets
- 1 cup red bell pepper, coarsely chopped
- 1/2 cup onion, chopped
- 3 strips bacon, diced
- 1/4 cup all-purpose flour
- 1 teaspoon dry rubbed sage
- 2 1/2 cups milk
- 1 cup sharp Cheddar cheese, shredded
- 2 teaspoons cayenne pepper sauce
- 1 teaspoon salt
- 3/4 cup seasoned bread crumbs, crushed
- 1/4 cup Parmesan cheese, finely shredded
- 2 tablespoons butter or margarine, melted
Instructions
-
Heat oven to 375 degrees F. Spray 13 x 9 inch glass baking dish with nonstick cooking spray. In a large bowl, stir together hash browns, turkey, mushrooms, broccoli, red pepper and onion; set aside.
-
In a 2 quart saucepan, cook bacon over medium heat, stirring occasionally, until crisp. Reduce heat to medium-low. Stir in flour and sage. Cook 1 minute or until flour is bubbly. Slowly add milk, stirring with wire whisk until smooth. Cook, stirring frequently, until mixture comes to a boil. Stir in cheese, cayenne pepper sauce, and salt. Stir until cheese is melted.
-
Pour bacon mixture over hash browns; stir until well mixed. Spread into prepared pan. Cover with aluminum foil; bake 35 minutes.
-
In a small bowl, stir together bread crumbs, Parmesan cheese, and butter. Sprinkle lightly over hash browns. Continue to bake, uncovered, 5 to 10 minutes or until topping is golden brown and potatoes are tender.
Read NextSweet Potato-Topped Shepherd's Pie
