Cheesy Turkey and Potato Casserole
with Mushrooms and Crispy Shallots- Milk
- Wheat
- Soy
- Sulphites
- Gluten
- May contain traces of allergens
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Ingredients: Yellow potato • Ground turkey • Mushrooms • Yellow onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Beef stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, maltodextrin), hydrolyzed vegetable proteins (soy), palm oil, corn starch, dehydrated onion, caramel colour (sulphites), silicon dioxide, herbs, disodium inosinate, disodium guanylate, spice extracts, natural flavour) • Parsley.
Ingredients
250 g
Ground Turkey
350 g
Yellow Potato
113 g
Mushrooms
1 unit(s)
Yellow Onion
7 g
Parsley
¼ cup
Cheddar Cheese, shredded
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
56 mL
Cream
(Contains: Milk)
2 unit(s)
Cream Cheese
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May be present: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7.5 g
Beef Stock Powder
(Contains: Soy, Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
½ tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch rounds.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Add 2 tbsp (4 tbsp) butter, then toss to coat. Season with salt and pepper.
- Meanwhile, in a large oven-proof pan, heat 1 tbsp (2 tbsp) oil over medium-high.
- While the pan heats, thinly slice mushrooms.
- Peel, halve, then cut onion into 1/4-inch slices.
- When the pan is hot, add mushrooms. Cook for 2 min, stirring occasionally, until tender.
- Add turkey and onions. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with pepper.
- To the same pan, add Cream Sauce Spice Blend and cook for 1 min, stirring often, until fragrant.
- Add cream, cream cheese, stock powder and 1/2 cup (1 cup) water. Cook for 2-4 min, stirring often, until cream cheese melts and sauce thickens slightly. (TIP: For a lighter consistency, add water, 1-2 tbsp at a time.)
- In the pan, layer potatoes over top of the turkey-veggie mixture, then sprinkle with cheese.
- Broil casserole in the middle of the oven for 4-5 min, until cheese is melted and golden.
- Roughly chop parsley.
- Divide casserole between plates.
- Sprinkle parsley and crispy shallots over top.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey when recipe instructs you to add beef. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
