Turkey Potato Casserole

 

4 c Hash Brown Potatoes
1/2 tsp olive oil
1 lb turkey light meat, skinless -- cooked and cubed
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1 c water
1 pkg brown gravy mix
1/2 tsp salt
 2 c frozen mixed vegetables -- thawed
1/2 c fat-free cheddar cheese -- grated
1/2 c fat-free cheddar cheese -- grated

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.

 

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