This casserole is a real treat on a cool day, and a full meal made using turkey leftovers!
|6||medium red skinned potatoes|
|1||medium white onion|
|1 tsp||minced garlic|
|1/4 cup||olive oil|
|non-stick cooking spray|
|1 can||284ml condensed cheddar soup|
|1/4 cup||grated parmesan|
|1 cup||chopped and de-boned leftover turkey|
|1/4 cup||real bacon bits, crumbled|
|2/3 cup||grated old cheddar cheese|
Preheat oven to 375.
Spray a 9X13 pan with non-stick cooking spray.
Wash and thinly slice potatoes (do not peel). Place in baking pan.
Dice the onion, and add to pan.
Add garlic, paprika, olive oil, and bacon. Stir until well combined.
Cook uncovered for 40 minutes, stirring once after 20 minutes.
After the 40 minutes, add the turkey, condensed cheddar soup, and parmesan. Stir until well mixed. Top with grated cheddar. Bake for another 30 minutes.
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