Categories: Ben favorites, Freezer, Main Dish, Rotation

Ingredients

• 4 tablespoons butter
• 1 cup chopped mushrooms
• 1/4 cup all purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• * Can also use 1 can cream of mushroom soup (watch no HFCS or other sweetener additives) plus 1/2 cup milk instead of homemade
• 1/2 teaspoon cayenne pepper
• 4 oz frozen green beans
• 4 oz frozen corn
• (could also do broccoli and/or peas)
• 1 clove garlic, left whole, lightly crushed
• 1/2 tablespoon olive oil
• 1 lb. ground turkey, cooked, crumbled, and drained
• 1 cup shredded Pepper Jack Cheese or other cheese (we have used cheddar before)
• 1/2 ( 2 lb.) bag Tater Tots

Directions

1. Preheat oven to 350 degrees F.; spray the bottom and sides of a 1 1/2 quart casserole dish with cooking spray.

2. Heat olive oil in skillet on medium heat. Add garlic clove and turn down heat – cook for about 5 minutes, being careful not to burn. Take out garlic clove. Cook ground turkey in garlic-infused oil.

3. If making homemade sauce: Melt the butter in a medium saucepan over medium heat. Add the mushrooms and saute about 5 minutes. Add the flour and continue to cook for a minute or two (mixture will be very stiff). Slowly add the milk, whisking constantly. Add the cayenne pepper and salt. Bring the mixture to a boil. Cook for about 2 minutes, or until the soup is slightly thickened. Remove from heat and set aside.

4. If using canned soup: mix with 1/2 cup milk and cayenne.

5. Spread the veggies evenly over the bottom of the casserole dish. Top the veggies with the cooked meat. Evenly pour the soup over the meat, then sprinkle the cheese over the soup. Top the entire mixture with the Tater Tots. Cover and bake for 30 minutes. Remove the cover and bake for an additional 25-30 minutes, or until the mixture is bubbling and the tots are crisp.

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