Tater Tips

Healthier Hotdish

Fresh vegetables can stand in for frozen. Just substitute lightly steamed or sautéed peas, diced carrots, green beans, cauliflower or broccoli florets. (Progressive Farmer image by Rachel Johnson)

Serves: 4-6

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

Cooking spray

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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