I was looking for a recipe to use things I had on hand without rushing out to the store. As such, I had to make a couple of alterations to the recipe. I used fresh potatoes, that I shredded myself - 4 large russets to make about 2 pounds of hash browns. I cut down on the cook time by using my double-patented "dirty the whole kitchen" method (tm). I cooked all of the hash browns in one batch on my griddle while I browned the ground turkey and onions on the stove. I only microwaved my broccoli until it was not frozen solid, as I wanted it to be crisp and not mushy in the casserole. I used 1 can cream of mushroom, one half can milk, and half a cup of sour cream for the sauce because I'm not really a fan of heavy "cream-of" flavor. I actually found that this was PLENTY of sauce for us. Using the full amount of soup would probably have ended up with mush. What we had was a surprisingly delicious casserole. I might add a bit more cheese if I made it again, but otherwise it's a good go-to for a pantry-ready dish.
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I was looking for a recipe to use things I had on hand without rushing out to the store. As...