Merry’s “Upgraded” Broccoli Turkey Potato Casserole

Preparation

Spray a large casserole dish with nonstick cooking spray. Set aside.

Place sweet potatoes and white potatoes in a microwave safe container. Cover and microwave for 5 minutes. Let sit for 2 minutes, uncover and set aside.

Place broccoli in a microwave safe container. Cover and microwave for 4 minutes, uncover and set side.

In a large skillet, heat 1 tablespoon olive oil on medium. Add mushrooms and onions and sauté for 6 minutes. Add garlic, cook 1 minute or until fragrant. Turn heat off.

In a blender, combine egg whites, Ricotta cheese, Cheddar cheese, low fat milk, poultry broth, Parmesan cheese, cornstarch, garlic and herb salt-free seasoning. Blend until smooth. Pour sauce onto onion/mushroom mixture and combine well. Transfer to prepared casserole dish.

Add remaining 1 tablespoon oil to skillet and heat on medium. Add garlic and sauté for 1 minute or until fragrant. Add turkey, fresh red pepper and crushed red pepper. Break turkey up with spatula and sauté while sprinkling with lemon and pepper seasoning and poultry seasoning. Cook until turkey just turns from pink to white. Sprinkle in fresh tarragon. Pour into casserole dish.

Drain steamed sweet potatoes, potatoes and broccoli in colander and pour into casserole dish. Mix all ingredients together; set aside.

Topping

Place bread into a food processor or finely mince by hand. Process until bread resembles Panko breadcrumbs. Add parsley, lemon pepper and Parmesan. Process until well mixed. Add olive oil and process for 10 seconds.

Pat mixture on top of casserole.

Bake in a preheated 350 degree F oven for 20-30 minutes or until the internal temperature reaches 165 degrees F and the casserole is bubbly and crumbs have browned.