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45 minutes
Prep: 10 minutes
Cook: 35 minutes
348 calories per serving view nutrition facts
4 servings
suggest servings
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| 4 | cups | hash brown potatoes | |
| 1/2 | teaspoon | olive oil | |
| 1 | pound | turkey | light meat, skinless, cooked and cubed |
| 1/2 | cup | onions | chopped |
| 1/2 | cup | sweet bell peppers | chopped |
| 1 | cup | water | |
| 1 | package | gravy mix, brown | |
| 1/2 | teaspoon | salt | |
| 2 | cups | mixed vegetables | frozen, thawed |
| 1 | cup | cheddar cheese, reduced-fat | grated |
Preheat oven to 350 degrees F.
In a 2-quart casserole dish , firmly press hash brown potatoes evenly across bottom to form a shell; set aside.
Meanwhile, in a skillet, heat oil over medium heat.
Add turkey, onions, and bell peppers.
Cook until turkey is longer pink and vegetables are tender.
Stir in water, gravy mix, and salt; bring to a boil.
Add mixed vegetables; reduce and cook, uncovered, 5 minutes.
Remove from heat.
Stir in 1/2 cup cheddar cheese.
Spoon in hash brown potato shell.
Bake, uncovered, for 15 minutes or until heated through.
Top with remaining cheddar cheese.
Bake, uncovered again, for 5 minutes more.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 3.0g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 481mg | 20% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 4.0g | 15% |
| Sugars 2.0g | |
| Protein 36.0g | 73% |
| Vitamin A | 39% | Vitamin C | 19% | |
| Calcium | 5% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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