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Rachael Ray's 30-Minute Healthy Recipes

Creamy Turkey Potato Casserole


* 6 large Yukon Gold potatoes, scrubbed and diced into 1 in cubes
* 1 (16 oz.) pkg. cheddar cheese, shredded
* 1 (10 oz.) can cream of mushroom soup
* 1 (8 oz) container sour cream
* 1/4 C butter, melted
* 8 green onions, chopped
* 1/2 tsp salt
* 1/4 tsp pepper
* 1 1/2 cups diced leftover cooked turkey


Preheat oven to 350 degrees and spray a large baking dish with a non stick cooking spray and set aside.

1. Cook the potatoes in gently boiling water for about 10 minutes or until just fork tender.
2. Drain the potatoes well.
3. In a large mixing bowl put the cheddar cheese soup, sour cream, and melted butter and blend well.
4. Add the onion and stir to combine.
5. Add the cheese mixture to the potatoes and mix together well.
6. Gently stir in the turkey without breaking it up too much.
7. Spread the mixture evenly into the prepared baking dish.
8. Cover dish with foil and bake in a 350 degree preheated oven for 40 - 45 minutes or until bubbly.
9. Uncover dish and let cook for an additional 5 minutes.
10. Allow dish to stand at room temperature for 5 minutes before serving.


I use Yukon Gold potatoes in this dish because they stand up well and because the color is so beautiful... plus they are just more tasty than a regular russet potato. Be sure to toss in the leftover turkey last so the diced chunks don't shred too much. This is a good lazy day casserole for the days following Thanksgiving.

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