Potato, Turkey & Veggie Casserole

Preparation Time: 15 minutes, Baking Time: 30 minutes


  • 1 tablespoon plus 1 teaspoon olive oil

  • 3/4 pound extra lean ground turkey breast

  • 1/2 teaspoon each dried thyme leaves, garlic powder, ground black pepper

  • 1/2 teaspoon salt, optional

  • 1 can (15 ounces) READ German Potato Salad

  • 1/2 cup light sour cream

  • 2 cups frozen or canned mixed vegetables (thaw if frozen; drain if canned)

  • 1/2 cup bread crumbs


Makes 6 servings.

  1. Heat oven to 350°F. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add turkey and seasonings. Cook 5 to 7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles.

  2. Stir in potato salad and sour cream. Add vegetables; stir to combine. Spoon in 2-quart casserole dish sprayed with nonstick cooking spray.

  3. Toss together bread crumbs and remaining 1 teaspoon oil. Sprinkle over casserole. Bake 30 minutes or until bubbly and heated through.

Substitution: Leftover chopped turkey (about 1-1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.

Nutrition Information

Per serving (1/6 of recipe): 259 calories; 18 g protein; 31 g carbohydrate;  8 g fat;  491 mg sodium;  38 mg cholesterol;  3 g dietary fiber;  2 mg iron; 0.10 mg thiamin;  2830 IU vitamin A;  7 mg vitamin C.