Preheat oven to 425° F. Lightly grease bottom of a 13×9-inch baking pan with non-stick spray. Set pan aside.
Cook ground turkey on medium-high heat in a medium skillet, along with chopped onion, until well browned. Stir to break up mean and evenly cook onions. Drain any excess fat.
Layer ground turkey mixture in bottom of baking pan. Next layer the edamame evenly on top of the ground turkey. With a tablespoon or small spatula, spread the cream of mushroom soup so that it covers the edamame. [During the baking process, the soup will seep down into the edamame and ground turkey layers to create a moist, creamy sauce.]
Now layer the tater tots on top of the cream of mushroom soup. Sprinkle shredded cheese and parsley on top. Bake for 25 to 30 minutes, or until potatoes are done.
Ingredients:
2 pounds ground turkey
1 small onion, chopped
16 ounces cream of mushroom soup
3 cups tater tots, frozen
12 to 15 ounces edamame, shelled, frozen
8 ounces shredded cheese (recommend either mozzarella or Cheddar) for garnishment
3 pinches dried parsley for garnishment
Number of servings: 6
Cooking time: 35 minutes
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