From Shelly Carey
Note: This is one of Doug’s favorites. It came from a cooking demonstration booth at our local grocery store. The golden mushroom soup would work wonders for many similar hearty dishes, I think.
Ingredients
1 (12 oz.) Applewood-smoked turkey breast tenderloin
1/4 teaspoon black pepper
1 Tablespoon canola oil
4 oz. fresh mushroom slices
2 (10.75 oz.) cans golden mushroom soup
1/2 teaspoon Italian seasoning
1 (14.5 oz.) can unsalted green beans (drained)
1 (24 oz.) package refrigerated mashed potatoes
4 oz. grated Parmesan cheese
Directions
Preheat oven to 350°F.
Rinse turkey and pat dry. Cut into smaller pieces. Season with pepper . Place oil in a large pan. Cook turkey in pan for 3–4 minutes on each side or until well browned.
Reduce heat to medium-low; cover and cook 8–10 minutes, turning occasionally, or until internal temperature reaches 165°F. Remove turkey from pan and place in 2-quart baking dish.
Place sliced mushrooms in same pan over medium heat and cook 3–4 minutes. Mushrooms begin to brown and soften. Stir in condensed soup, Italian seasoning, and green beans; simmer 3–4 minutes or until thoroughly heated.
Stir turkey into soup mixture; transfer mixture into the 2-quart baking dish. Spread potatoes evenly over turkey mixture. Sprinkle Parmesan cheese over potatoes.
Bake 20–25 minutes or until gravy bubbles around outer edges.
Makes 8 servings.
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