1 lb. ground turkey
1 medium onion, chopped
2 celery ribs, chopped
1/2 c. green pepper, chopped
1 package (4.9 oz) au gratin potatoes
1 can (10.75 oz.) condensed tomato soup, undiluted
1 t. Worcestershire sauce
1 3/4 c. water
2/3 c. milk
In a large skillet, cook the turkey, onion, celery and green pepper until meat is no longer pink and vegetables are tender; drain if necessary. In a greased 2-quart baking dish, combine turkey mixture, potatoes with contents of sauce mix, soup and Worcestershire sauce. Stir in the water and milk. Bake, uncovered, at 400 degrees for 45-50 minutes or until potatoes are tender.
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Tips: This turkey/potato casserole had a very nice favor! I like meals like this that I can put a little work into to put together but then have time to clean up and get salad or side dishes ready while it bakes. You can also substitute ground beef for the ground turkey.
Recipe adapted from 2004 Quick Cooking Annual Recipes