Classic Hamburger Casserole
Submitted by bookseller
A cozy ground turkey casserole with mixed vegetables and cream of mushroom soup, topped with mashed potato mounds and melted cheddar. Comfort food on the table in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minIf shepherd’s pie and a weeknight shortcut had a baby, this would be it.
Ground turkey cooks up with onions and bell peppers, then gets stirred together with mixed vegetables and cream of mushroom soup for a savory, saucy filling. Mounds of mashed potatoes ring the edges and melt into golden peaks in the oven, while a layer of cheddar finishes things off.
It’s the kind of no-fuss casserole that empties the dish every single time.
Kitchen Tips
- Use leftover mashed potatoes if you have them. Instant works in a pinch too, no judgment here.
- Swap ground turkey for lean ground beef if that’s what’s in the fridge. Both work equally well.
- Let the casserole cool for 5 minutes before serving so the filling sets and doesn’t run all over the plate.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Prepare a 2-quart casserole dish with cooking spray; set aside.
In a skillet, cook turkey, onions, and bell peppers until no pink remains in turkey and vegetables are tender.
Stir in mixed vegetables, soup, water, salt, and black pepper.
Pour into prepared pan.
Spoon mashed potatoes in mounds around edge of casserole.
Bake, uncovered, for 25 minutes or until heated through.
Top with cheddar cheese and bake 5 minutes longer.
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