Dinner

Janine's Turkey Hashbrown Caserole is for Dinner.

Janine's Turkey Hashbrown Caserole takes 20 minutes to prepare.

Janine's Turkey Hashbrown Caserole takes 90 minutes to cook.

Janine's Turkey Hashbrown Caserole makes 6 servings.

The ingredients for Janine's Turkey Hashbrown Caserole are:

1 can cream of chicken soup
8 oz fat free sour cream
1 stick butter, melted
2 cups lowfat shredded cheddar cheese
1 cup leftover cooked broccoli, chopped
1 medium onion, diced
1 1/2 cups leftover turkey (I use half dark/half light)
1 bag frozen hashbrowns (I always use the diced kind)

Here is how you make Janine's Turkey Hashbrown Caserole:

Preheat oven to 400. Mix cream of chicken, sour cream, and butter together in a BIG bowl. Add 1 1/4 - 1 1/2 cups cheese, all broccoli, onion and turkey. Slowly add in frozen hashbrowns, stir well. Make sure all hashbrowns get mixture on them. Pour into a greased 9 x 13 baking dish and smooth top. Sprinkle remaining cheese evenly over top (you could sprinkle crushed potato chips, crushed pretzels, or crushed crackers, like ritz, on top if you like). Bake at 400 for about an hour and a half. It may take less time in your oven. It is done all the way through when the very middle bubbles. Makes 6 servings.You could probably make it a bit more healthy by using 98% fat free cream of chicken and not using real butter but my family doesnt like it that way.If you want to cook it faster just toss the hashbrowns and onions in a pan and cook like you would hashbrowns. make the rest of the recipe as directed. Be careful not to mush hashbrowns as they will now be soft. Bake at 400 for 30 minutes and it should be bubbly and hot!Number of Servings: 6Recipe submitted by SparkPeople user HELLCATSPECIAL.

The nutritional information for Janine's Turkey Hashbrown Caserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 492.4

• Total Fat: 22.9 g
• Cholesterol: 83.0 mg
• Sodium: 761.9 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 4.7 g
• Protein: 26.3 g