Ingredients
1
lb lean ground turkey
1
cup coarsely chopped carrots
1
cup coarsely chopped celery
1
medium onion, chopped (1/2 cup)
1
can (10.75 oz) reduced-fat and reduced-sodium cream of mushroom soup
1/4
cup beef broth
1 1/3
cups water
1/2
cup fat-free sour cream
1 1/3
cups plain mashed potato mix (dry)
2
tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
Preparation
In 10-inch nonstick skillet, cook ground turkey, carrots, celery and onion over medium-high heat, stirring frequently, until turkey is no longer pink. If necessary, drain.
Stir in soup and broth. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.
Meanwhile, in 2-quart saucepan, heat water to boiling. Remove from heat. Stir in sour cream and mashed potato mix until desired consistency. Stir in parsley.
Spoon large dollops of potato mixture over turkey mixture in skillet. Cover; cook about 5 minutes or until potatoes are thoroughly heated.
