TURKEY, GREEN BEAN, & POTATO CASSEROLE

I love green bean casseroles. Well, not all of them. Some are not that great. But this one, this one takes the cake. No canned soups full of MSG and flavor-enhancers here, uh-uh. I love the simple, flavorful sauce this recipe incorporates. It is really good, and with ground turkey and potatoes added in, an easy main dish.

My other favorite about this recipe is it uses up day-old hashbrowns. I go a little crazy sometimes when I make hashbrowns, and we end up with leftovers. Day-old hashbrowns lose their pizazz, but really add to the texture and nutrition of this delish recipe.

Recipe

Ground turkey – 16-20 oz

Onion – ¾ C diced, divided

Garlic – 3 cloves, freshly pressed

Butter – 2 T and 1 tsp

Whole Wheat Pastry flour – 2 T (or sub white four)

Salt – 1 tsp

Demerara – 1 tsp (or sub sugar)

Sour cream – 1 C

French Style Green Beans – 3 -  15 oz cans

Day old hashbrowns – 1 C

Grated mozzarella cheese – 1 C

Preheat oven to 350.

On stovetop, melt 1 tsp butter over medium heat in a good sized skillet. Add ½ C diced onions and cook until starting to soften, about 4 minutes. Add in ground turkey and garlic and cook until turkey is done. Pour out of pan and set aside.

To make the sauce, in the skillet, melt 2 T butter. Stir in flour until smooth. Cook one minute, then remove from heat. Add in salt, demerara (or sugar), ¼ C diced raw onion, and sour cream. Stir until well combined.

In large bowl, combine turkey/onion mixture, green beans, hashbrowns, and sauce. Stir to coat.

Transfer to 13 X 9 baking dish. Cover with foil. Cook at 350 for 30 minutes. Remove and top with cheese. Place back in the oven and cook, uncovered, until cheese is melted.

EAT IN GOOD HEALTH!