Turkey and Hash Brown Casserole

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch casserole dish. (5 minutes)

Recipe View Heat olive oil in a large skillet over medium heat. Add hash browns and cook, stirring occasionally, until golden brown and slightly crispy. Spread hash browns evenly over the bottom and up the sides of the prepared dish, forming a crust. (15 minutes)

Recipe View In the same skillet, cook ground turkey over medium heat until lightly browned, breaking it up with a spoon. Add chopped onion and cook until tender. (10 minutes)

Recipe View Place broccoli florets in a microwave-safe bowl with a tablespoon of water. Microwave on high until tender-crisp. (5 minutes)

Recipe View Spread the cooked turkey and onion mixture evenly over the hash brown crust. Top with the cooked broccoli. (5 minutes)

Recipe View In a large bowl, whisk together the cream of mushroom soup, cream of celery soup, cheddar cheese, milk, garlic powder, pepper, and seasoned salt. Pour the soup mixture evenly over the casserole. (5 minutes)

Recipe View Bake in the preheated oven until the casserole is bubbly and the top is lightly golden brown. (25 minutes)

Recipe View Garnish with diced tomato before serving. (2 minutes)