Recipes Main Dishes Casserole Recipes Vegetable Turkey, Potato, and Onion Casserole 4.0 (1) Add your rating & review 2 Photos Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal. Submitted by Bibi Updated on April 17, 2020 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 1 hr Total Time: 1 hr 20 mins Servings: 12 Yield: 1 9x13-inch casserole Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 2 ½ pounds russet potatoes, peeled and cut into 1/4-inch slices 1 pinch salt to taste 2 cups diced cooked turkey 1 tablespoon extra-virgin olive oil 1 medium onion, sliced horizontally ¼ cup unsalted butter 3 tablespoons all-purpose flour 1 ⅔ cups turkey stock 1 ½ cups grated Parmigiano-Reggiano cheese 1 cup sour cream ¼ teaspoon ground black pepper, or to taste ½ cup bread crumbs 2 tablespoons chopped fresh parsley, or to taste Directions Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Place potatoes into a large pot and cover with lightly salted water; bring to a boil over medium heat. Cook until barely tender, 4 to 5 minutes. Drain and place in the prepared baking dish with turkey on top. Heat oil in a 10-inch skillet over medium heat. Add onion slices; cook, stirring, until barely tender, 4 to 5 minutes. Separate into rings and place evenly on top of turkey. Melt butter in the same skillet over medium heat. Stir in flour and allow to bubble. Cook, stirring, about 3 minutes. Stir in turkey stock and return to a boil. Stir constantly for 3 to 4 minutes, then remove from heat. Stir in Parmigiano-Reggiano cheese until melted, then stir in sour cream and pepper. Adjust seasoning if desired. Pour skillet contents into the baking dish, gently shaking the dish to settle the contents. Sprinkle bread crumbs evenly over top. Bake in the center rack of the preheated oven until bubbly, about 30 minutes. Garnish with parsley and serve warm. Cook's Notes: No turkey? Sub leftover cooked chicken. Want an even creamier sauce? Sub milk for the broth. There are lots of ways to make this casserole your own! Chicken broth can be used instead of turkey broth. I Made It Print Nutrition Facts (per serving) 273 Calories 14g Fat 24g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 273 % Daily Value * Total Fat 14g 17% Saturated Fat 7g 37% Cholesterol 45mg 15% Sodium 324mg 14% Total Carbohydrate 24g 9% Dietary Fiber 2g 6% Total Sugars 1g Protein 14g 29% Vitamin C 7mg 8% Calcium 165mg 13% Iron 2mg 9% Potassium 537mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.