Cheesy Turkey Potato Casserole
with Spinach Salad
You start with a meat sauce, top it with crispy potatoes, smother everything in cheese then throw it in the oven for a few minutes and dinner is served! We've got your veggies covered with a spinach salad to go alongside, too!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
460 g
Russet Potato
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
113 g
Baby Tomatoes
2 tbsp
Balsamic Glaze
(Contains Sulphites)
¼ cup
Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Italian Seasoning
56 g
Carrot, julienned
1 tbsp
Garlic Puree
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)
While potatoes roast, halve tomatoes. Peel, then mince or grate garlic. Grate half the carrot (use whole carrot for 4 ppl). Whisk together 1 1/2 tbsp balsamic glaze and 1/2 tbsp oil (dbl both for 4 ppl) in a large bowl. Season with salt and pepper, to taste.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add garlic and Italian Seasoning, then season with salt and pepper. Cook, stirring often, until fragrant, 1 min.
Add crushed tomatoes, remaining balsamic glaze and soy sauce to the pan with turkey. Season with salt and pepper, to taste. Bring to a simmer over high heat, then reduce to medium. Cook, stirring occasionally, until thickened, 4-5 min.
Once potatoes are done, switch oven to broil. Transfer turkey sauce to an 8x8 baking dish (use a 9x13-inch baking dish for 4 ppl). Top with roasted potatoes, then Monterey Jack and cheddar cheese. Season with pepper. Bake in the middle of the oven until cheese is golden and melted, 5-6 min. (TIP: Keep an eye on it so it doesn't burn!)
Add tomatoes, spinach and carrots to the bowl with vinaigrette. Toss to combine. Divide turkey casserole between plates. Serve salad alongside.
