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Turkey, Potato, and Onion Casserole
Turkey, Potato, and Onion Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Creamy turkey and potato casserole with onions and Parmesan cheese - the ultimate comfort dish!
Ingredients:
  • 2.5 pounds russet potatoes, peeled and cut into 1/4-inch slices
  • 1 pinch salt to taste
  • 2 cups diced cooked turkey
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, sliced horizontally
  • 0.25 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1.6666667461395 cups turkey stock
  • 1.5 cups grated Parmigiano-Reggiano cheese
  • 1 cup sour cream
  • 0.25 teaspoon ground black pepper, or to taste
  • 0.5 cup bread crumbs
  • 2 tablespoons chopped fresh parsley, or to taste
Instructions:
  • Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter.
  • Boil potatoes in salted water until barely tender, about 4 to 5 minutes. Drain and add to the baking dish with turkey.
  • In a 10-inch skillet over medium heat, sauté onion slices in oil until they are just tender, for about 4 to 5 minutes. Gently separate the slices into rings and distribute them evenly on top of the turkey.
  • In the same skillet, melt butter over medium heat. Add flour and let it bubble. Cook and stir for about 3 minutes. Pour in turkey stock and bring to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Mix in Parmigiano-Reggiano cheese until melted, then add sour cream and pepper. Adjust seasoning to taste. Transfer contents to a baking dish, gently settle them by shaking the dish. Sprinkle bread crumbs evenly over the top.
  • Bake in the center of the oven until golden and bubbling, approximately 30 minutes.
  • Sprinkle with fresh parsley and enjoy while still warm.

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