Prep Time: 1 hour
1 tablespoon olive oil
1 large onion, chopped
1 pound lean ground turkey
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon dried thyme
1 tablespoon all-purpose flour
½ cup low-fat milk
1 (10.5-ounce) can reduced-fat Cream of Mushroom Soup
1 pound frozen mixed vegetables, steamed to package directions
About 1 pound frozen Tater Tots
1. Preheat oven to 350°F. In a large cast-iron skillet or ovenproof skillet, heat olive oil over medium-high heat. Add onion; cook 5 minutes or until softened. Add turkey; stir to break up meat, cooking until liquid evaporates (about 10 minutes).
2. Turn heat to low. Sprinkle turkey with salt, garlic powder, dried thyme and flour. Add milk; stir to combine until thickened.
3. Add soup and vegetables; stir to combine. Top with Tater Tots in an even layer; coat with cooking spray. Bake 40 minutes or until bubbling and tots are browned.
4. Let cool 10 minutes; serve immediately.
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