Sweet potato tots, turkey, and creamy cheese sauce blend in this cozy dish perfect for weeknight family meals.
# Components:
→ Protein & Dairy
01 - 1 pound ground turkey
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup sour cream
04 - 1/2 cup milk
→ Vegetables
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
07 - 1 cup frozen peas and carrots mix
08 - 1 can corn kernels (15 ounces), drained
→ Pantry
09 - 1 can condensed cream of mushroom soup (10.5 ounces)
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon paprika
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Topping
14 - 1 bag frozen sweet potato tater tots (32 ounces)
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Heat a large skillet over medium heat. Add ground turkey and cook until browned, breaking up with a spoon, about 5 to 7 minutes. Drain excess fat if needed.
03 - Add diced onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until fragrant and softened.
04 - Stir in frozen peas and carrots, corn kernels, dried thyme, paprika, salt, and black pepper. Cook for 2 minutes to combine flavors.
05 - Pour in condensed cream of mushroom soup, sour cream, and milk. Mix until the sauce is smooth and well combined, heating until warmed through.
06 - Remove skillet from heat. Fold in half of the shredded cheddar cheese until melted.
07 - Spread the turkey and vegetable mixture evenly into the prepared baking dish.
08 - Place sweet potato tater tots in a single layer over the filling.
09 - Sprinkle the remaining shredded cheddar cheese over the tater tots.
10 - Bake uncovered for 35 to 40 minutes until tater tots are crisp and the casserole is bubbling.
11 - Let casserole stand for 5 minutes before serving.
