Turkey and Hash Brown Casserole

Ingredients

• 0.25 cups oil
• 1 pound frozen hash brown potatoes , thawed
• 1 pound ground turkey breast
• 1 large onion , cut into chunks
• 1 package frozen broccoli , 10 ounce
• 1 can reduced-fat condensed cream of mushroom soup , 10.5 ounce
• 1 cup reduced-fat condensed cream of celery soup
• 1 cup shredded fat-free Cheddar cheese
• 0.33 cups skim milk
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• seasoned salt to taste
• 1 medium tomato , Optional

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Lightly grease an 8x12-inch casserole dish.

2. 2

   Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over the bottom and sides of the prepared dish to form a crust.

3. 3

   Cook turkey in a separate skillet over medium heat until lightly browned. Mix in onion and cook until tender. Place broccoli in a microwave-safe bowl and microwave on high until tender, 4 to 5 minutes. Spread turkey, onion, and broccoli over hash browns in the casserole dish.

4. 4

   In a bowl, mix both condensed soups, Cheddar cheese, milk, garlic powder, pepper, and seasoned salt together. Pour over casserole.

5. 5

   Bake in the preheated oven until bubbly, about 25 minutes. Garnish with chopped tomato and serve.