Quick Casserole for a Weekend or Busy Week (No Cheese or Eggs!)

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Potatoes: In a medium pot, bring salted water to a boil and cook the diced potatoes for about 10 minutes, or until just tender. Drain and set aside.

Sauté the Veggies: While the potatoes are cooking, heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and sauté for 5-7 minutes until softened.

Cook the Meat (optional): If using ground turkey or beef, add it to the skillet with the vegetables and cook until browned and cooked through. Drain any excess fat.

Assemble the Casserole: In a large baking dish, combine the cooked potatoes, sautéed veggies (and meat, if using), diced tomatoes, vegetable broth, oregano, paprika, salt, and pepper. Stir to combine evenly.

Bake the Casserole: Cover the dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil, add the frozen peas or mixed vegetables, and bake uncovered for an additional 10 minutes, until everything is hot and bubbly.

Serve: Remove from the oven and let it sit for a few minutes before serving.

Serving and Storage Tips: