in Germany

Turkey and vegetable casserole

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Ingredients for 2 servings:

  • 2 turkey schnitzels
  • 1 pack of buttered vegetables
  • 1 can of mushrooms
  • 1 bag of soup (herb cream soup)
  • 1 cup of cream
  • 1 cup sour cream
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Cut the turkey schnitzel into strips, season with salt and pepper. Grease a casserole dish and place the turkey strips in it. Set aside the herb butter from the buttered vegetables. Add the vegetables and mushrooms to the dish. Mix the soup mix, cream, and sour cream, and pour over the vegetables. Crumble the herb butter and spread it on top of the casserole. Bake in a preheated oven at 200°C (top/bottom heat) for about 40 minutes. Serve with rice or mashed potatoes. Tip: This dish also tastes great without meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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