RECIPE: Turkey And Black Bean Hash Brown Casserole

Dig into this delicious and savoury casserole on a rainy day. Minced turkey is simmered in a tomato, geera and cayenne spiced broth. Hash browns and cheese are crisped under the broiler for an unimaginable crust. Make individual mini-casseroles or one large one to share with your family.
Yields: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
1 pound ground turkey 2 tablespoons oil
1 can black beans
1 sweet pepper, diced 1 medium onion diced 5 garlic cloves, minced 9 tomatoes, diced
4 tablespoons tomato paste 1 can beer
2 tablespoons geera
1 dash cayenne
1 tablespoon oregano
Salt and pepper to taste
1 bag hash browns
1 cup grated cheddar cheese


1 In a large pot on medium-high heat, heat oil. Add in garlic, onion and sweet pepper. Sauté until golden and then add turkey, geera, oregano and cayenne. Mix and allow the meat to fully cook.
2 Add tomato paste, diced tomatoes, black beans and beer; give a good mix and allow to cook down until thick. Season with salt and pepper.
3 Spread the turkey-bean mixture into the bottom of your casserole dish, layer the mini hash browns on top and sprinkle the entire casserole with cheese.
4 Broil the casserole on low for 8 to 9 minutes or until golden-brown or, bake at 350°F for 25 to 30 minutes until the top is golden-brown.
This casserole is freezer friendly! Enjoy hot with a dollop of sour cream and a spinkle of fresh chives.
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