Ground Turkey and Potato Casserole

I had a day where I didn’t know who was coming and what would be happening – meaning it was a be prepared for everything just-in-case.  So, I prepared this casserole to pop in the oven if my guest was able to make it over (snow day and all) and if she couldn’t make it, I’d use it for dinner the following day. I was pleasantly surprised at how easy and tasty it was and I’m happy to say, I used it when my guest made it over. 

Ground Turkey and Potato Casserole

Category: Entree

Yield: 6

Serving Size: 1/2 cup


  • 16-20oz. ground turkey or beef
  • 1/2 onion diced
  • 1/2tsp. oregano
  • 1/4tsp. kosher salt
  • freshly ground black pepper
  • 2cloves garlic minced or crushed
  • 2c. frozen mixed vegetables (carrots, peas, green beans, corn)
  • 1tbsp. butter
  • 1tbsp. flour
  • 1 1/2c. milk
  • 1/2c. shredded cheese(cheddar monterey jack, or a blend)
  • salt and pepper to taste
  • 1/2c. sour cream reduced fat is fine
  • 32oz. bag frozen cubed or tri-cut potatoes you will only need about 2/3 of the bag


  1. 1. Preheat oven to 400 degrees F. Spray a 9 x 13″ baking dish with cooking spray.
  2. 2. Heat a large skillet over medium-high heat. Add ground meat, onion, oregano, salt, and pepper. Cook, stirring often and crumbling the meat, until onions are tender and meat is mostly cooked through. Stir in garlic and vegetables, and continue cooking until vegetables are heated.
  3. 3. Meanwhile, in a smaller skillet, heat butter over medium heat. Whisk flour into melted butter until smooth. Stir in milk a small amount at a time, whisking constantly to keep mixture smooth. Bring sauce to a simmer. Turn off heat, and stir in cheese, a pinch of salt, and pepper to taste.
  4. 4. Stir sour cream into meat mixture, and spread meat and vegetables into the prepared baking dish. Arrange an even layer of frozen potatoes over the meat, and then pour the cream sauce evenly over the potatoes. Gently jiggle the pan back and forth a few times to allow the sauce to sink into the meat a bit.
  5. 5. Bake in preheated oven for 45-60 minutes, until potatoes are browned to your liking.


If you want to use fresh potatoes, just dice them, and soak them in water for about 5 minutes. Then, drain them and dry them on a kitchen towel. That step helps to wash some of the starch off the potatoes, and they will crisp up better in the oven.

I found this recipe on the Weary Chef and you can see it here: Meat and Potatoes Casserole

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