Casserole
Bring friends and family over to make this delicious casserole. The amount that I make could serves up to fourteen people.
Gather Supplies
All you need is:
3 pounds ground turkey
14 potatoes
2 tablespoon salt
10 ounces tomato paste
1 tablespoon sugar
1 cup cheese
1 pan
1 spatula
1 frying pan
1 large pot
1 knife
1 potato smasher
1 large bowl
1 fork
water
3 pounds ground turkey
14 potatoes
2 tablespoon salt
10 ounces tomato paste
1 tablespoon sugar
1 cup cheese
1 pan
1 spatula
1 frying pan
1 large pot
1 knife
1 potato smasher
1 large bowl
1 fork
water
GROUND TURKEY: Preparing, Cooking, Salt, Spreading
Preparing:
In the GROUND TURKEY package there might be some blood. Cut the plastic so that the meat does not fall out when you turn it upside down. Flip the package and poor the blood out.
Cooking:
Place the ground turkey into the FRYING PAN and cook until the meat if completely done, so it does not look red. I put my settings on 6. I am not sure, but I think that is equivalent to 300ºF.
Salt:
Add two tablespoons of SALT into the ground turkey. You could also put one teaspoon of salt then try it if you would like more you could add one more teaspoon of salt then built it up. I did that and got to two tablespoons of salt, but that is for my taste yours might be different. Also this is a large serving.
Sugar:
Add two tablespoons of SUGAR into the meat. You could also put one teaspoon of sugar then try it if you would like more you could add one more teaspoon of sugar then built it up. I did that and got to two tablespoons of sugar, but that is for my taste yours might be different. Also this serves many people.
Spreading:
Spread the ground turkey mixture into the LARGE PAN. Make the layer as flat as possible, so that the potato has some room to be put.
It should look like the last picture.
In the GROUND TURKEY package there might be some blood. Cut the plastic so that the meat does not fall out when you turn it upside down. Flip the package and poor the blood out.
Cooking:
Place the ground turkey into the FRYING PAN and cook until the meat if completely done, so it does not look red. I put my settings on 6. I am not sure, but I think that is equivalent to 300ºF.
Salt:
Add two tablespoons of SALT into the ground turkey. You could also put one teaspoon of salt then try it if you would like more you could add one more teaspoon of salt then built it up. I did that and got to two tablespoons of salt, but that is for my taste yours might be different. Also this is a large serving.
Sugar:
Add two tablespoons of SUGAR into the meat. You could also put one teaspoon of sugar then try it if you would like more you could add one more teaspoon of sugar then built it up. I did that and got to two tablespoons of sugar, but that is for my taste yours might be different. Also this serves many people.
Spreading:
Spread the ground turkey mixture into the LARGE PAN. Make the layer as flat as possible, so that the potato has some room to be put.
It should look like the last picture.
POTATO: Washing, Cooking, Checking, Peeling, Smashing, Spreading
If you do not want to do this you could just use instant mashed potatoes, but that is not homemade mashed potatoes like this one.
Preparing:
Wash the POTATOES to make sure they are not dirty because they are planted on the ground and it has dirt on it.
Cooking:
Place the potatoes into the LARGE POT and add the four cups of WATER or however much water is needed to fill the potatoes. The potatoes will not be cooked properly if the whole potato is not in water. I put my settings on 7. I am not sure, but I think that is equivalent to 350ºF. Cook them for about thirty minutes. Check the potatoes using the FORK. Poke the potatoes and see which one is the easiest to go in. If the top ones are not completely cooked, the ones at the bottom should be done first so you should take them out, but that is only if they are not cooked longer enough.
Peeling:
Peel the potatoes using the KNIFE. If you have a potato peeler you could use that, but I did not have one, so I used a knife. It is better to do this step after cooking because it is easier to peel the potatoes.
Smashing:
Place the peeled potatoes into the LARGE BOWL to smash them. I was told that smashing individually is easier. Remember the saying: “United we stand, divided we fall”. They would tell me that. So you should smash while peeling. If you want you could add salt but I would not because the meat already has salt and you are going to eat it together. If you want you could add milk to make it softer and up to your taste buds, but I did not.
Spreading:
Spread the potatoes on top of the meat. Make the layer as flat as possible.
It should look like the last picture.
Preparing:
Wash the POTATOES to make sure they are not dirty because they are planted on the ground and it has dirt on it.
Cooking:
Place the potatoes into the LARGE POT and add the four cups of WATER or however much water is needed to fill the potatoes. The potatoes will not be cooked properly if the whole potato is not in water. I put my settings on 7. I am not sure, but I think that is equivalent to 350ºF. Cook them for about thirty minutes. Check the potatoes using the FORK. Poke the potatoes and see which one is the easiest to go in. If the top ones are not completely cooked, the ones at the bottom should be done first so you should take them out, but that is only if they are not cooked longer enough.
Peeling:
Peel the potatoes using the KNIFE. If you have a potato peeler you could use that, but I did not have one, so I used a knife. It is better to do this step after cooking because it is easier to peel the potatoes.
Smashing:
Place the peeled potatoes into the LARGE BOWL to smash them. I was told that smashing individually is easier. Remember the saying: “United we stand, divided we fall”. They would tell me that. So you should smash while peeling. If you want you could add salt but I would not because the meat already has salt and you are going to eat it together. If you want you could add milk to make it softer and up to your taste buds, but I did not.
Spreading:
Spread the potatoes on top of the meat. Make the layer as flat as possible.
It should look like the last picture.
CHEESE (optional): Spreading
Spreading:
Spread the one cup of CHEESE on the layer of the potatoes.
It should look like the last picture.
Spread the one cup of CHEESE on the layer of the potatoes.
It should look like the last picture.
Broiling
Broiling:
Broil the whole container with potatoes, meat and cheese. Broil for five minutes.
Take it out from the oven or toaster oven and let it cool if you want for ten minutes. Then serve.
Broil the whole container with potatoes, meat and cheese. Broil for five minutes.
Take it out from the oven or toaster oven and let it cool if you want for ten minutes. Then serve.
Importance
My family has made this food for the third generation.
Usually there is someone who does not like the food in the house, but then we remembered how to made casserole from my grandparents and everyone loved it. That is the only food where everyone LOVES it, not only likes it but loves it.
When we make this food there is a part for everyone because they are better then others at making it. One person get to make the potatoes, another adds the cheese, another makes the meat , and another makes sure the food does not get burnt and takes it out of the oven.
Usually there is someone who does not like the food in the house, but then we remembered how to made casserole from my grandparents and everyone loved it. That is the only food where everyone LOVES it, not only likes it but loves it.
When we make this food there is a part for everyone because they are better then others at making it. One person get to make the potatoes, another adds the cheese, another makes the meat , and another makes sure the food does not get burnt and takes it out of the oven.