Turkey and potato casserole

Ingredients for 4 servings:

• 400 g turkey breast fillet(s)
• 3 large carrots
• 3 bell peppers, colored
• e.g. broccoli, frozen
• 250 ml cream sauce, e.g. pan sauce from Thomy
• Cheese, grated
• 500 g potatoes
• 1 garlic clove(s)
• Oil for frying
• salt and pepper
• Paprika powder
• Margarine for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

Peel and boil the potatoes. Chop all ingredients into small pieces. Cut the turkey breast into bite-sized pieces and fry in oil, seasoning with salt, pepper, paprika, and garlic. Remove the turkey breast from the pan. Add a little margarine to the pan and fry the vegetables for 5 minutes. Then add the turkey breast back in and mix everything well. Pour the pan sauce into the pan. Place the cooked potatoes in the casserole dish, pour the contents of the pan over the potatoes, and sprinkle everything with cheese. Bake the casserole in the oven at 220°C for 20 minutes. Serve with a green salad.