Cheesy Turkey Potato Casserole

Cheesy Turkey Potato Casserole

with Spinach Salad

Custom recipe
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You start with a meat sauce, top it with crispy potatoes, smother everything in cheese then throw it in the oven for a few minutes and dinner is served! We've got your veggies covered with a spinach salad to go alongside, too!

Tags:Family FriendlyQuick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

460 g

Russet Potato

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

½ cup

Monterey Jack Cheese, shredded


56 g

Baby Spinach

113 g

Baby Tomatoes

2 tbsp

Balsamic Glaze


¼ cup

Cheddar Cheese, shredded


1 tbsp

Italian Seasoning

56 g

Carrot, julienned

1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat36 g
Saturated Fat13 g
Carbohydrate79 g
Sugar25 g
Dietary Fiber9 g
Protein44 g
Cholesterol150 mg
Sodium1950 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Box Grater
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)


While potatoes roast, halve tomatoes. Peel, then mince or grate garlic. Grate half the carrot (use whole carrot for 4 ppl). Whisk together 1 1/2 tbsp balsamic glaze and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, to taste.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add garlic and Italian Seasoning, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.


Add crushed tomatoes, remaining balsamic glaze and soy sauce to the pan with turkey. Season with salt and pepper, to taste. Bring to a simmer over high heat, then reduce to medium. Cook, stirring occasionally, until thickened, 4-5 min.


Once potatoes are done, switch oven to broil. Transfer turkey sauce to an 8x8 baking dish (use a 9x13-inch baking dish for 4 ppl). Top with roasted potatoes, then Monterey Jack and cheddar cheese. Season with pepper. Bake in the middle of the oven until cheese is golden and melted, 5-6 min. (TIP: Keep an eye on it so it doesn't burn!)


Add tomatoes, spinach and carrots to the bowl with vinaigrette. Toss to combine. Divide turkey casserole between plates. Serve salad alongside.