Potato casserole with turkey

Ingredients for 4 servings:

• 400 g turkey breast fillet(s)
• 1 kg jacket potatoes, already pre-cooked
• 2 large onions
• 250 g mushrooms
• 1 large bell pepper(s), red or yellow
• 100 g Emmental cheese, grated
• 150 ml whipped cream
• 100 ml sour cream
• salt and pepper
• curry powder
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel the potatoes and onions and cut into 1/2 cm thick slices. Clean the mushrooms and also slice them. Wash the bell pepper and cut them into strips. Also cut the turkey breast fillet into strips. Grease a suitable casserole dish. Mix half of the vegetables evenly and season with salt and pepper. Spread the raw meat over the dish and sprinkle with salt, pepper, and plenty of curry powder. Layer the remaining vegetables so that the potato slices are on top. Season again with salt and pepper. Mix together the cream and sour cream and pour over the casserole. Finally, sprinkle the casserole with grated cheese. Bake the casserole in a hot oven at 180°C (top/bottom heat) on the middle rack for about 1 hour.