Turkey casserole
I have another casserole for you today. I don’t know if it’s good or bad, but I do it quite often as during the week when I’m busy and working, I don’t have much time to prepare complex dinners. Therefore, during the week stews, casseroles, salads or roasted meats are my best friends.
The casseroles I make usually contain potatoes. Depending on the season, I combine them with vegetables such as zucchini, eggplant, tomato, broccoli, cauliflower and beans.
In addition to the vegetables, I usually add other additions to my casseroles. As with the vegetables, what I add depends on what kind of meat, sausage or seafood I have in my fridge or freezer.
Another advantage of casseroles is that once you make it, it can last for several days. Thanks to this, you don’t have to cook dinner every day and you can spend your free time resting.
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Ingredients for casserole.
- 600 g turkey minced meat
- 750 g potatoes + 1 teaspoon of salt
- 1 medium sized onion
- 200 g frozen green beans
- 1 tablespoon of sunflower oil
- 1,5 teaspoon of salt
- black pepper to taste
- 200 ml cream (30%)
- 100 ml milk
- 1 tablespoon French mustard
- 1 tablespoon butter
How to make turkey casserole.
Peel the potatoes and put them in a pot together with a teaspoon of salt. Boil until soft. When the potatoes are cooked, drain the water and mash them with a potato masher. Add a little milk and mustard. Mix very thoroughly.
Peel the onion, chop it finely and put it in a pan. Add oil, fry on a medium heat for 3-4 minutes then add the minced turkey meat. Continue frying on a low heat for 10 minutes.
Add frozen green beans, cream, salt and pepper to the fried meat. Continue frying for 15 minutes.
Put the pre-fried meat and beans into an ovenproof dish. Put the mashed potatoes on top of the meat. Spread the puree evenly so that it covers the meat well.
Put the casserole in an oven preheated to 180 degrees Celsius for 50 minutes to an hour.
Serve the casserole in itself or with your favourite salad.
Enjoy!
Good to know when making turkey casserole.
I used a heat-resistant glass baking dish with a measurement of 2 by 30 centimetres.
The potato puree can be spread on the meat a spoon and then shaped with a fork. You can also use a pastry sleeve and butt and squeeze the puree from it.
I used turkey breast for my casserole. You can replace it with any other type of minced meat of your choice. Be careful with pork though, because it is definitely fatter than other types of meat.
Creams with 30% or 36% of fat are the best ones to use for this casserole. Make sure not to use 18% or 12% sour cream as those will split during baking.
Do you like baked vegetables? If so, try our recipe for Baked celeriac fries.
