Turkey casserole Hawaii

Name: Turkey casserole Hawaii
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg floury cooking potatoes (e.g. Afra); 7-10 Tbsp Salt; 4 (125 g each) Turkey escalope; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper; 50 g Butter or margarine; 2 TEASPOONS Curry Powder; 2 TABLESPOONS Flour; 450 ml Milk; 1 TEASPOON Instant vegetable stock; 1 can(s) (446 ml; separation weight: 260 g) Pineapple, in rings; 200 g Tomatoes; 7-10 Tbsp grated nutmeg; 50 g grated gouda cheese

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg floury cooking potatoes (e.g. Afra)
7-10 Tbsp Salt
4 (125 g each) Turkey escalope
2 TABLESPOONS Oil
7-10 Tbsp white pepper
50 g Butter or margarine
2 TEASPOONS Curry Powder
2 TABLESPOONS Flour
450 ml Milk
1 TEASPOON Instant vegetable stock
1 can(s) (446 ml; separation weight: 260 g) Pineapple, in rings
200 g Tomatoes
7-10 Tbsp grated nutmeg
50 g grated gouda cheese

Directions

1
Peel, wash and cut the potatoes into pieces. Cook in boiling salted water for about 20 minutes. Wash the meat, dab dry. Heat the oil in a pan and fry the meat for about 2 minutes on each side.
2
Season with salt and pepper. Melt 25 g fat in a pot. Sprinkle curry and flour over it and sauté briefly. Add 250 ml water and 250 ml milk while stirring. Bring to the boil, stir in broth and simmer for about 5 minutes.
3
Drain the pineapple, cut the rings in half. Wash, clean and slice the tomatoes. Season sauce with salt and pepper. Heat 200 ml milk and 25 g fat. Drain the potatoes, let them steam briefly.
4
Pour in the milk mixture and mash to a puree. Season to taste with salt and nutmeg. Put the puree into an ovenproof dish and smooth it down. Spread the schnitzel, pineapple and tomato slices on top. Pour sauce over it and sprinkle with cheese.
5
Bake in a preheated oven (200 °C/ convection oven: not suitable/ gas: level 3) for 20-25 minutes.