Reviewed: Jul. 12, 2009

This recipe was so different that I had to try it. I used fresh potatoes and browned them first, then I used fresh broccoli instead of frozen and microwaved it. I didn't use any cheese, and used the entire cans of soup. It was good - we liked it - and I'll probably make it again sometime.

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CARMIK124

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Medford, Oregon, USA

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Reviewed: Jun. 21, 2009

This is delicious the only thing I do different is I do not ad the broccoli as I find it gets to mushy. Instead near the end of cooking I add frozen peas.

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murphy47

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Reviewed: May 17, 2009

I loved how tasty plus healthy this recipe is! I also used 2 lbs of hashbrowns and can't imagine using less... I used cream of chicken instead of cream of celery soup and I loved the add flavor... Plus I had to cook it for about 45 minutes to get the soup thick and bottom golden. Will make this again for sure!

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Mama'sBoyz

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

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Reviewed: Feb. 17, 2009

This was a fabulous recipe. I loved all the different textures going on in one biteful. I doubled the hashbrowns and the ground turkey. I used fresh broccoli that was steamed in place of frozen. It was delicious. Everyone loved it from a 2 year old grandbaby to a lovable husband!!! Will cook again definately.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Nov. 17, 2008

I found that I needed a lot more hashbrowns to make the crust. It was good, but not the best casserole I ever had. Something was missing, but I'm not sure what.

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Jenny S

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Reviewed: Oct. 22, 2008

The family loved it! For me it was OK. But, it's not about me now is it!

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Elizabeth Rose

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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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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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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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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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amc

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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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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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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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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