Turkey and Hash Brown Casserole Recipe - Allrecipes.com
Turkey and Hash Brown Casserole Recipe
  • READY IN 1 hr

Turkey and Hash Brown Casserole

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"This recipe is easy to prepare, and one that our whole family enjoys!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x12 inch casserole dish.
  2. Heat oil in a skillet over medium heat and cook hash browns until golden. Spread hash browns over bottom and sides of casserole dish to form a crust. In a separate skillet over medium heat, cook turkey until lightly brown. Mix in onion and cook until tender. Place broccoli in a microwave safe bowl and cook in microwave 4 to 5 minutes on High, or until tender. Spread turkey, onion and broccoli over hash browns in the casserole dish.
  3. In a bowl, mix cream of mushroom soup, cream of celery soup, Cheddar cheese, milk, garlic powder, pepper and seasoned salt. Pour over casserole.
  4. Bake 25 minutes in the preheated oven, until bubbly. Garnish with chopped tomatoes to serve.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2007

I found this casserole unique and my family really enjoyed it. Like other reviewers, I increased the hashbrowns to 2 pounds and I used both full cans of soup. For newer cooks, it might be helpful to recommend county style hash browns (shredded) rather than southern style (cubed). There's also a brand of 'fresh' hash browns on the market (Simply Potatoes, I think) and they work really well. At least you won't have to deal with defrosting the potatoes. Also like others, it took much longer to prepare than suggested. For me personally, I'm sure its due to the amount of time I spent browning 2 pounds of potatoes. So here's my final recommendation: Don't spend an excessive amount of time trying to get that perfect shade of golden brown taters! They're still going to cook/crisp in the oven. My 'crust' was a little on the well-done side; any longer and it would have burned. Hope this is useful.

Most Helpful Critical Review
Mar 05, 2007

Like the other reviewers mentioned, this took longer to make and required the measurements to be adjusted. I used more than double the amount of hashbrowns, and could have used another 1/2 pound or so of ground turkey. I also thought the onion was overpowering...maybe 1/2 of a large onion would have been better. When it came out of the oven and we served ourselves in our plates, it did not look all that appetizing (kind of like a "mush") but the taste was actually quite good.

May 05, 2006

This was a good casserole, but it took about twice as long to make. Also, if I had it to do over again, I would have added more hash browns (between 1/4 and 1/2 more). But, I would make it again.

Sep 29, 2006

I was suprised how good this cassarole was!! My family loved it. I did add more hashbrowns(2#) and put it in a 9x13. I will definately make again.

Nov 06, 2007

My husband shot a turkey yesterday morning and I was looking for a recipe to use the meat. I just cut the meat into strips and fried it with the onion instead of using ground turkey. I also used two lbs. of hash browns. I didn't cook the hash browns ahead, I just pressed them into the bottom of a 9X13 pan. I also increased the milk to 1/2 cup. This recipe turned out so creamy and delicious. I will definately make it again.

Jan 09, 2007

So easy and so good - I was really surprised! Took about 20-25 minutes to prepare and more like 30-35 to cook. I did use regular "cream of" and cheese, but did use non-fat sour cream and skim milk. I also sauted a bit of cornflakes and sprinkled them on top for some crunch. Next time I might add some seasonings or fresh garlic in when browning the turkey, and I'll finely chop the onions to spread out the flavor a bit more. And it made a ton, enough for 3 large guys and lunch leftovers for the next day.

Mar 09, 2007

This dish was pretty good. I followed suggestions and used 2 lbs of hashbrowns and a 9x13 pan. I also used two entire cans of the cream soups. I think green beans would be a good substitution if you aren't a broccoli fan.

Apr 03, 2011

I took A LOT of shortcuts with this recipe. I browned the turkey without the oil and while that was cooking, I microwaved the broccoli according to the directions. I mixed 2 whole cans of cream of mushroom soup with 1/2 cup of milk and doubled the garlic powder and pepper. I omitted the onion-not a fan. Once the turkey and broccoli was done, I combined it with the soup mixture and dumped in 2 drained cans of diced potatoes. Once this all of this was mixed, I put it in the oven for 25 minutes and it was delicious. Will definitely make again. Next time I may add a little sourcream for some zip!


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  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 25.4 g
  • 51%
  • Sodium
  • 815 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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