This recipe is easy to prepare, and one that our whole family enjoys!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish.

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  • Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish.

  • In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole.

  • Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.

Nutrition Facts

292 calories; protein 25.4g; carbohydrates 28.2g; fat 13.4g; cholesterol 62.1mg; sodium 814.6mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/23/2007
I found this casserole unique and my family really enjoyed it. Like other reviewers, I increased the hashbrowns to 2 pounds and I used both full cans of soup. For newer cooks, it might be helpful to recommend county style hash browns (shredded) rather than southern style (cubed). There's also a brand of 'fresh' hash browns on the market (Simply Potatoes, I think) and they work really well. At least you won't have to deal with defrosting the potatoes. Also like others, it took much longer to prepare than suggested. For me personally, I'm sure its due to the amount of time I spent browning 2 pounds of potatoes. So here's my final recommendation: Don't spend an excessive amount of time trying to get that perfect shade of golden brown taters! They're still going to cook/crisp in the oven. My 'crust' was a little on the well-done side; any longer and it would have burned. Hope this is useful. Read More
(52)

Most helpful critical review

Rating: 3 stars
03/05/2007
Like the other reviewers mentioned this took longer to make and required the measurements to be adjusted. I used more than double the amount of hashbrowns and could have used another 1/2 pound or so of ground turkey. I also thought the onion was overpowering...maybe 1/2 of a large onion would have been better. When it came out of the oven and we served ourselves in our plates it did not look all that appetizing (kind of like a "mush") but the taste was actually quite good. Read More
(9)
40 Ratings
  • 5 star values: 10
  • 4 star values: 16
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/23/2007
I found this casserole unique and my family really enjoyed it. Like other reviewers, I increased the hashbrowns to 2 pounds and I used both full cans of soup. For newer cooks, it might be helpful to recommend county style hash browns (shredded) rather than southern style (cubed). There's also a brand of 'fresh' hash browns on the market (Simply Potatoes, I think) and they work really well. At least you won't have to deal with defrosting the potatoes. Also like others, it took much longer to prepare than suggested. For me personally, I'm sure its due to the amount of time I spent browning 2 pounds of potatoes. So here's my final recommendation: Don't spend an excessive amount of time trying to get that perfect shade of golden brown taters! They're still going to cook/crisp in the oven. My 'crust' was a little on the well-done side; any longer and it would have burned. Hope this is useful. Read More
(52)
Rating: 4 stars
05/05/2006
This was a good casserole, but it took about twice as long to make. Also, if I had it to do over again, I would have added more hash browns (between 1/4 and 1/2 more). But, I would make it again. Read More
(30)
Rating: 4 stars
09/29/2006
I was suprised how good this cassarole was!! My family loved it. I did add more hashbrowns(2#) and put it in a 9x13. I will definately make again. Read More
(24)
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Rating: 5 stars
11/06/2007
My husband shot a turkey yesterday morning and I was looking for a recipe to use the meat. I just cut the meat into strips and fried it with the onion instead of using ground turkey. I also used two lbs. of hash browns. I didn't cook the hash browns ahead, I just pressed them into the bottom of a 9X13 pan. I also increased the milk to 1/2 cup. This recipe turned out so creamy and delicious. I will definately make it again. Read More
(15)
Rating: 5 stars
01/09/2007
So easy and so good - I was really surprised! Took about 20-25 minutes to prepare and more like 30-35 to cook. I did use regular "cream of" and cheese but did use non-fat sour cream and skim milk. I also sauted a bit of cornflakes and sprinkled them on top for some crunch. Next time I might add some seasonings or fresh garlic in when browning the turkey and I'll finely chop the onions to spread out the flavor a bit more. And it made a ton enough for 3 large guys and lunch leftovers for the next day. Read More
(14)
Rating: 3 stars
03/05/2007
Like the other reviewers mentioned this took longer to make and required the measurements to be adjusted. I used more than double the amount of hashbrowns and could have used another 1/2 pound or so of ground turkey. I also thought the onion was overpowering...maybe 1/2 of a large onion would have been better. When it came out of the oven and we served ourselves in our plates it did not look all that appetizing (kind of like a "mush") but the taste was actually quite good. Read More
(9)
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Rating: 4 stars
03/09/2007
This dish was pretty good. I followed suggestions and used 2 lbs of hashbrowns and a 9x13 pan. I also used two entire cans of the cream soups. I think green beans would be a good substitution if you aren't a broccoli fan. Read More
(8)
Rating: 4 stars
04/03/2011
I took A LOT of shortcuts with this recipe. I browned the turkey without the oil and while that was cooking I microwaved the broccoli according to the directions. I mixed 2 whole cans of cream of mushroom soup with 1/2 cup of milk and doubled the garlic powder and pepper. I omitted the onion-not a fan. Once the turkey and broccoli was done I combined it with the soup mixture and dumped in 2 drained cans of diced potatoes. Once this all of this was mixed I put it in the oven for 25 minutes and it was delicious. Will definitely make again. Next time I may add a little sourcream for some zip! Read More
(7)
Rating: 4 stars
01/13/2011
I was looking for a recipe to use things I had on hand without rushing out to the store. As such I had to make a couple of alterations to the recipe. I used fresh potatoes that I shredded myself - 4 large russets to make about 2 pounds of hash browns. I cut down on the cook time by using my double-patented "dirty the whole kitchen" method (tm). I cooked all of the hash browns in one batch on my griddle while I browned the ground turkey and onions on the stove. I only microwaved my broccoli until it was not frozen solid as I wanted it to be crisp and not mushy in the casserole. I used 1 can cream of mushroom one half can milk and half a cup of sour cream for the sauce because I'm not really a fan of heavy "cream-of" flavor. I actually found that this was PLENTY of sauce for us. Using the full amount of soup would probably have ended up with mush. What we had was a surprisingly delicious casserole. I might add a bit more cheese if I made it again but otherwise it's a good go-to for a pantry-ready dish. Read More
(7)
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