Turkey Hash
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
onions
chopped |
|
| 2 | teaspoons |
margarine
|
|
| 1 | cup |
turkey
cooked |
*
|
| 10 ¾ | ounces |
soup, cream of celery
|
|
| 1 ½ | cups |
potatoes
cooked, diced |
|
| ⅔ | cup |
green peas
cooked |
|
| ¼ | cup |
american cheese
shredded |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
onions
chopped |
|
| 1E+1 | ml |
margarine
|
|
| 237 | ml |
turkey
cooked |
*
|
| 310.7 | ml/g |
soup, cream of celery
|
|
| 355 | ml |
potatoes
cooked, diced |
|
| 158 | ml |
green peas
cooked |
|
| 59 | ml |
american cheese
shredded |
|
| 1 | x |
paprika
|
*
|
Directions
Sauté onion in margarine in nonstick skillet until tender.
Add turkey, soup, potatoes and peas.
Place mixture in 1-quart nonstick casserole.
Top with shredded cheese and paprika. Bake at 350℉ (180℃) F for 30 minutes.
