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Reviewed: Nov. 6, 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.

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3 users found this review helpful

Reviewer:

Angie

	Cooking Level: Intermediate Living In: Ulster, Pennsylvania, USA
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Reviewed: 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.

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6 users found this review helpful

Reviewer:

SelfAppointedCritic


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Reviewed: Mar. 9, 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.

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4 users found this review helpful

Reviewer:

Jessica


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Reviewed: Mar. 5, 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.

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1 user found this review helpful

Reviewer:

ams

	Cooking Level: Intermediate
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Reviewed: Jan. 13, 2007

This tastes much better than it sounds. My picky husband even loved it. We ate it all!

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1 user found this review helpful

Reviewer:

mtb


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Reviewed: Jan. 9, 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.

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5 users found this review helpful

Reviewer:

ChiariKitten

	Cooking Level: Beginning
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Reviewed: 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.

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11 users found this review helpful

Reviewer:

lubdub


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Reviewed: May 5, 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.

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16 users found this review helpful

Reviewer:

cookingnow


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