Turkey Hash

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photo by a food.com user photo by a food.com user
Ready In:
50mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Saute onion in chicken stock in nonstick skillet until tender.
  • Add turkey, soup, potatoes and peas.
  • Place mixture in 1-quart nonstick casserole.
  • Top with shredded cheese and paprika.
  • Bake at 350 degrees for 30 minutes.

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Reviews

  1. I thought this was quite good. I did substitude chedder cheese and and used one can of chicken soup and one can of celery, I doubled the recipe. I added salt and pepper and used frozen potatos o'brien. It reminded me of a chicken pot pie without the crust, which I liked. Nice comfort food and very easy. Thanks!
     
  2. My husband agreed with Mamamain's comment that this dish takes like a chicken pot pie w/o the crust. Made the original recipe as listed except for adding crinkled carrots for extra color and taste (my dh dislkes peas). <br/><br/>Because this recipe can be adapted many ways, I've been tinkering with it. In my 1st version, I substituted mixed vegetables, cream of chicken soup, and shredded cheddar & mozarella cheese; added celery flakes and sprinkled the top with crushed melba toast crackers before baking. <br/><br/>My 2nd version: Substituted vegetable stock and browned hash brown potatoes; french-style green beans, mushrooms and sliced water chestnuts; a generous dash of teriyaki sauce and a large dollop of sour cream and shredded cheddar cheese. By the end of the next day, the leftovers were gone and my husband asked me to keep this recipe.
     
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Tweaks

  1. My husband agreed with Mamamain's comment that this dish takes like a chicken pot pie w/o the crust. Made the original recipe as listed except for adding crinkled carrots for extra color and taste (my dh dislkes peas). <br/><br/>Because this recipe can be adapted many ways, I've been tinkering with it. In my 1st version, I substituted mixed vegetables, cream of chicken soup, and shredded cheddar & mozarella cheese; added celery flakes and sprinkled the top with crushed melba toast crackers before baking. <br/><br/>My 2nd version: Substituted vegetable stock and browned hash brown potatoes; french-style green beans, mushrooms and sliced water chestnuts; a generous dash of teriyaki sauce and a large dollop of sour cream and shredded cheddar cheese. By the end of the next day, the leftovers were gone and my husband asked me to keep this recipe.
     

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