A great-for-you dish you will fall for. Made healthy with ground turkey and sweet potatoes but bursting with flavor. This casserole truly covers all the bases with the starch, protein and veggies. Gotta love that.
- 1 lb ground turkey
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- salt & pepper to taste
- 2 cups frozen vegetables*
- 1/2 cup sour cream
- 1 tbs butter
- 1 tbs flour
- 1.5 cups milk
- 1/2 cup shredded gruyere cheese
- 2 large sweet potatoes, cut into chunks
Preheat oven to 400 F.
Heat a large deep skillet with a drizzle of olive oil on medium high. Cook the onion until translucent ..about 3 minutes. Add the garlic and stir until fragrant ..about 30 seconds. Next, add the turkey and with a large wooden spoon, break up the meat until no longer pink …about 5 minutes. Season with oregano and salt and pepper to taste. Add the frozen vegetables and stir until warmed through 2 minutes. Remove from heat and mix in the sour cream.
In a small pot, melt butter on medium heat. Whisk the flour into the butter until smooth. Stir in the milk – a small amount at a time – whisking constantly to keep mixture smooth. Bring sauce to a simmer. Keep stirring until thickens – about 5 minutes. Remove from heat and mix in the shredded cheese and salt and pepper to taste.
In a 9×13″ baking dish, first evenly spread the meat mixture on the bottom. Next, arrange the sweet potato chunks over the meat and then pour the cream sauce evenly over the potatoes.
Bake for 45-55 minutes or until potatoes are cooked and just fork tender.
Yields 4-6 servings.
- *For the frozen vegetables, I used 1 cup organic sweet corn and 1 cup peas.
- Any shredded cheese will work.