Sweet Tater Casserole

The leaves are falling, the temperatures are falling, and it’s time to start heating up the kitchen with the earthy aromas of Minnesotan’s classic casseroles. If you’re in the mood for a Thanksgiving feel to dinner, or don’t know what to do with your Thanksgiving turkey left overs, this is sure to make your house smell amazing, and have everyone’s mouth-watering. A perfect family style autumn dish.

• 1 lb ground turkey (or your shredded turkey leftovers)
• 2 lbs sweet potatoes, cubed
• 2 Cups uncooked wild rice
• 1 can cream of chicken soup
• ½ can water
• 2 T Butter
• 1 chopped onion
• 1 c. chopped celery
• 4 cloves minced garlic
• 2 T Oregano
• ½ T Thyme
• ½ t pepper
• ¼ t salt

Making the rice:

Wild Rice can be prepared in a rice cooker, but I usually cook mine on the stove.   I like to make more than enough rice so I can freeze some to add into soup for a later quick meal.

1. Cook the sweet potatoes in boiling water for about 5 minutes, until they just start to soften.., then drain and set aside. (do not overcook!)
2. Lightly brown the ground turkey, and place into a large bowl with any juice from cooking
3. Sauté the onion and garlic in butter, add to the bowl
4. Add spices and combine thoroughly
5. Stir in the celery and drained potatoes
6. Fold the rice into the mixture.
7. Mix the soup with ½ can water, then pour into the bowl and stir well to blend.
8. Transfer into a large, lightly oiled casserole dish
9. Bake, covered, at 375 for 30 minutes. Uncover and bake another 15.

Serves Approximately 6 – 8 people

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