Sometimes, we don’t have the luxury of devoting too much time to cooking. For those days when you’re especially busy, I like to make my delicious Speedy Stovetop Casserole recipe that takes just a minimum of effort and ingredients for this healthy main dish. The taste of ground turkey or beef and this melody of your choice of favorite vegetables accented by cream of mushroom soup and chili sauce is simple but even more flavorful from how these ingredients come together.
A great thing about my Speedy Stovetop Casserole is that you use a lot of vegetables to stretch the ground beef or turkey meat to lessen the cholesterol and bad, high-saturated fat content that could clog arteries and lead to heart disease. If your family snubs their noses to vegetables, this recipe is the perfect way to make sure they get their fair share of vegetables.
Another reason to appreciate my Speedy Stovetop Casserole is the freedom you have for using so many different vegetables either fresh or any leftover vegetables that may be in your refrigerator. I made it with fresh cauliflower, potatoes, celery, onion, but broccoli florets or fresh green beans are also tasty variations. You can also prepare this recipe with practically any combination of vegetables and still won’t go wrong.
The next time that you need a fresh dinner idea and want something easy, then I hope that you’ll print out my Speedy Stovetop Casserole recipe because it won’t disappoint you. One of my other family favorite no-work dinners is my recipe for my Lazy One Dish Dinner Casserole that I also hope that you’ll be tempted to try as well.
- 1 pound of ground turkey or ground beef
- 6 small to medium raw, peeled potatoes cut into cubes or thin slices
- 1 cup of finely chopped celery
- 3 tablespoons of olive oil or canola oil
- 1 can of condensed cream of mushroom soup or cream of chicken soup
- 1-1/2 soup cans of water
- 1/3 cup of chili sauce
- ½ teaspoons of salt
- 3 cups of chopped cauliflower pieces or broccoli or green beans
- 1 cup of finely chopped onion
Brown the meat in the oil first.
Next, add the chopped onions and celery to your pot and continue browning until the onions and celery are golden brown.
Pour off fat and add the remaining cauliflower pieces, chopped potatoes, cream of mushroom soup, water, chili sauce and salt. Allow the mix to simmer covered for about 30-40 minutes until the vegetables are tender.