4      c             Hash Brown Potatoes
     1/2  tsp           olive oil
   1      lb            turkey light meat, skinless -- cooked and cubed
     1/2  c             onions -- chopped
     1/2  c             bell peppers -- chopped
   1      c             water
   1      pkg           brown gravy mix
     1/2  tsp           salt
   2      c             frozen mixed vegetables -- thawed
     1/2  c             fat-free cheddar cheese -- grated
     1/2  c             fat-free cheddar cheese -- grated
Preheat oven to 350. In a 2-quart casserole dish , firmly press hash brown
potatoes evenly across bottom to form a shell; set aside. Meanwhile, in a
skillet, heat oil over medium heat. Add turkey, onions, and bell peppers.
Cook until turkey is longer pink and vegetables are tender. Stir in water,
gravy mix, and salt; bring to a boil. Add mixed vegetables; reduce and
cook, uncovered, 5 minutes. Remove from heat. Stir in 1/2 cup cheddar
cheese. Spoon in hash brown potato shell. Bake, uncovered, for 15 minutes
or until heated through. Top with remaining cheddar cheese. Bake, uncovered
again, for 5 minutes more.