Turkey, Potato, and Onion Casserole

Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 273 Calories

Ingredients

• 1 cup sour cream
• 3 tablespoons all-purpose flour
• ¼ cup unsalted butter
• ½ cup bread crumbs
• 1 pinch salt to taste
• ¼ teaspoon ground black pepper, or to taste
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh parsley, or to taste
• 2 cups diced cooked turkey
• 2 ½ pounds russet potatoes, peeled and cut into 1/4-inch slices
• 1 medium onion, sliced horizontally
• 1 ⅔ cups turkey stock
• 1 ½ cups grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Step 2

Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top.

Step 3

Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey.

Step 4

Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top.

Step 5

Bake in the center rack of the preheated oven until bubbly, about 30 minutes.

Step 6

Garnish with parsley and serve warm.