Leslie's Tater-NOT caserole

*Turkey, Ground turkey, 93% lean, 20 oz
Onions, raw, 1 medium (2-1/2" dia)
Sweet peppers (bell), 1 medium (approx 2-3/4" long, 2-1/2"
Cauliflower, raw, 2 head, medium (5-6" dia)
Mushrooms, fresh, 2 cup, pieces or slices
Shiitake Mushrooms, 6 mushrooms
Almond Breeze Almond Milk, Unsweetened Vanilla, 16 oz
Garlic, 3 tsp
*Cheddar Jack Cheese 2% milk Lucerne Shredded, 2 cup
*Flour, white, .25 cup
Butter, unsalted, 3 tbsp

you could cut the calories easily by using less butter and cheese than I did.

I wanted to make sure I had a lighter texture so I pre-cooked my cauliflower and cut it fairly fine (you could use frozen chopped cauliflower also but I would thaw it first).You can re-hydrate dried mushrooms while you cook/prep cauliflower.

Put a sautee pan on low to melt the butter and add mushrooms. Cook until mushrooms are done. Meanwhile I cooked the onions, bell peppers, garlic & turkey in another pan season as you desire (I used cumin and basil). Once the mushrooms are cooked to desired tenderness use the flour in the pan to soak up all the butter. Then add the almond milk to make a creamy soup. Stir and cook until smooth.

Once it was cooked I put my meat mixture in a large casserole dish and topped with the mushroom mixture. Then I started layering cheese and cauliflower, sprinkling a little cumin in between. Put in the oven at 400 to crisp up the cheese and brown the top for about 15 min's.

Serving Size: About 8 servings of approximately a fist size portion of casserole.

Number of Servings: 8

Recipe submitted by SparkPeople user AKIRA99.