topBanner
Cheesy Turkey Potato Casserole

Cheesy Turkey Potato Casserole

with Spinach Salad

Custom recipe
Read more

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
Allergens:Soy/SojaWheat/BléSulphites/SulfiteMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Minced Turkey

460 g

Russet Potato

1 tbsp

Soy Sauce

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

½ cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

56 g

Baby Spinach

113 g

Baby Tomatoes

2 tbsp

Balsamic Glaze

(ContainsSulphites/Sulfite)

¼ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

56 g

Carrot, julienned

1 tbsp

Garlic Puree

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Bowl
Whisk
Box Grater
Large Non-Stick Pan
8x8" Baking Dish
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.)

2

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.

3

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.

4

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.

5

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!)

6

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