Turkey Breast and Potato Casserole with Mushrooms and Peppers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g turkey breast, diced
- 500 g potato (s), diced
- 250 g mushrooms
- 2 red and yellow bell peppers, diced
- 4 spring onion (s)
- 1 cup crème fraîche
- 250 ml vegetable stock
- 200 g Gouda cheese, rated
- 1 clove garlic
- 4 tablespoon olive oil
- 1 pinch (s) salt
- 1 pinch (s) paprika powder, noble sweet
- 1 pinch (s) pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into bite-sized cubes. Pre-cook in salted water for about 15-20 minutes.
- Clean the mushrooms and cut into quarters or slices, depending on the size. Also cut the bell pepper into bite-sized cubes and the spring onions into rings. Weigh the garlic finely with a suitable knife. Wash the turkey breast and cut into bite-sized cubes.
- Fry the turkey breast pieces in a pan with olive oil, salt and season with sweet paprika. Given the amount, it may be necessary to sear the meat in two portions so that it does not boil.
- Then fry the mushrooms, spring onions and pepper pieces in the pan. Add the garlic and pepper. Now add the crème fraîche and the vegetable stock and reduce a little.
- Put the browned turkey pieces in a baking dish and mix with the potato cubes. Then pour the vegetable and mushroom mixture over it and sprinkle with grated Gouda cheese.
- Bake at 180 degrees fan-assisted or 200 degrees top / bottom heat for about 20 minutes, until the cheese has melted nicely.
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