Turkey Potato Rosemary
Casserole
Kristen W
Yield: one 9x13 pan
1 lb. ground turkey
1-2 cloves garlic
½-1 tsp. fresh rosemary (I like the leaves roughly cut into
smaller pieces)
1 can cream of mushroom soup
1 c. sour cream
1 c. milk
2 c. grated Cheddar cheese
1 2-lb. bag of frozen hash browns/grated potatoes
1 tsp. salt
1 tsp. pepper
Cook turkey in a skillet, once it’s almost done add garlic and
rosemary. Combine soup, sour cream, and milk in a bowl. Mix and add 1 ½ c. cheese,
hash browns and turkey. Stir and spoon into greased 9x13 dish. Sprinkle with
some shredded cheese and pepper. Bake 45 minutes at 350 degrees.
