"There's just something about a creamy, cheesy potato casserole that feels like home. This ground turkey potato casserole is one of those hearty dinners my whole family enjoys - especially my husband. It's cozy, filling, and layered with tender potatoes, savory turkey, sweet peas, and melty cheddar cheese. It tastes like comfort food... without being complicated. It's also one of those magical meals that might be even better the next day. The leftovers reheat like a dream, making it perfect for lunch or a second"
"Yukon Gold potatoes - These are my favorite for this casserole. They're naturally buttery, hold their shape well, and have thin, tender skins - so there's no need to peel them. Just slice them thin (about 1/8 inch) so they cook through perfectly. Ground turkey - Lean but still flavorful, especially once simmered with onion, garlic, and seasonings. Cream of mushroom soup + milk - This creates the creamy "gravy" that bakes into the potatoes. It keeps the casserole moist and cozy."
Layers of thinly sliced Yukon Gold potatoes, seasoned ground turkey cooked with onion and garlic, and a creamy mixture of cream of mushroom soup and milk combine to make a hearty casserole. Frozen peas add subtle sweetness when limited to one cup to maintain balance. Sharp cheddar is layered inside and sprinkled on top for a golden, bubbly finish. The casserole bakes until the potatoes are tender and the cheese is melted. Leftovers reheat well and often taste even better the next day, making the dish suitable for easy second meals.
Read at Brooklyn Farm Girl
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