| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Casseroles |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Frozen Hash Browns; Thawed |
| 1/2 |
ts |
Olive Oil |
| 1 |
lb |
Turkey; Light Meat |
| 1/2 |
|
Whole Onion; Chopped |
| 1/2 |
|
Whole Bell Pepper; Chopped |
| 1 |
c |
Water |
| 1 |
pk |
Brown Gravy Mix |
| 1/2 |
ts |
Salt |
| 2 |
c |
Mixed Vegetables; Thawed |
| 1/2 |
c |
Cheddar Cheese; Fat Free, Grated |
| 1/2 |
c |
Cheddar Cheese For Topping; Fat Free, Grated |
INSTRUCTIONS
Preheat oven to 350. 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.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Mar 8,
1998
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