This casserole 🦃🥧 is a welcome comfort food on a cold day … and it is cold here in CA: 35-degrees this morning 🥶
There is only the 2 of us, so a whole turkey - cooked whole in the Insta-pot (Independence's RV oven is very small), broke down & frozen, will go a long way 😉
My husband, who also cooks, always used whole milk products - but, he is getting used to the alternatives necessary ✍️ in food prep that settles well with my stomach, and does not cause chaos with my sensitive digestive system.
Creativity is the name of the game in our kitchen 👨🍳
My asthma was acting up yesterday 😒; so, between coughing and inhaler-induced napping, I prepared my ingredients ahead of time and set them aside (refrigerating some) until supper preparation, tonight. It was extra work yesterday … but made for easy-peasy cooking, today 😁
#NOTE: My recipe calls for half measures because we are only 2
Val's Baked Turkey, Potato & Broccoli Casserole ~3 servings
2 c. precooked Turkey meat, cubed * 1-1/2 c. Broccoli florets, fresh or frozen * 1-1/2 medium Baked Potatoes, cubed * 1/2 White Onion, chopped * 1 Garlic clove, chopped * 1/4 c. Sour Cream substitute * 1 TBSP Olive Oil (for sautéing) * Salt & Black pepper, ground, to taste * 1/4 tsp. Paprika powder * 1/2 c. Cheddar cheese, shredded * 1/2 c. Mozzarella cheese, shredded (I used 1 pkg. string cheese) * Optional: 1/4 cup Breadcrumbs for topping (I used cornbread stuffing breadcrumbs)
1 Cutting Board * 1 Lrg. Kitchen Knife * Measuring Cups & Spoons * 1 medium-size Skillet * Lrg. Cooking Spoon * Lrg. Mixing Bowl * 9-inch Baking Pan
1) Bake the potatoes until soft, then cool completely (you can also microwave them for 10 - 12 minutes): cube them (I left the skins on).
2) Preheat oven to 350°F (175°C).
Cut broccoli into bite-size florets. Chop the garlic. Slice the onion.
In a medium-size skillet, sauté the broccoli, garlic, & onion in oil until onion is translucent, and broccoli is bright & tender.
3) Stir in sour cream or cream cheese or sour cream substitute along with spice seasonings; stir, and blend until smooth sauce thickens & veggies are warmed through.
4) In a large bowl, gently fold together the chicken, potatoes, and creamy vegetable sauce - carefully ensuring everything is evenly coated for consistent flavor.
5) Lightly grease the baking pan, & place the sauced meat mixture into it: sprinkle the cheese blend evenly on top & optional breadcrumbs for an extra crunchy topping.
6) Slip into oven & bake casserole until melted cheese is bubbly and golden brown: about 25-30 minutes. Remove from oven, set on hot pads & let it rest for a few minutes before serving.
My husband likes this recipe as it was (he's pulling the leftovers from the 'fridge to reheat & chow down on - now, as I post this recipe 😉); but, in all honestly, I found this recipe to be a little too dry for my taste: next time I will add a light gravy to the mix: it will be easier to swallow with a sore throat.


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