2 pounds ground turkey
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (8 ounce) package Tater Tot Casserole
1/2 cup milk
1 cup butter, melted
1/2 cup chopped onion
1 teaspoon prepared horseradish
2 teaspoons horseradish
1/2 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over medium heat, saute the turkey, stirring frequently until it is no longer pink. Drain off grease.
In a large saucepan, combine the cream of chicken soup, cream of mushroom soup, Tater Tot Casserole, milk, butter and onion. Stir together and allow to simmer for about 10 minutes.
Remove turkey from the saucepan and place in shallow baking dish. Remove the turkey and place in a lightly greased 9x13 inch baking dish. Spread cream of chicken soup mixture over the turkey and then spread cream of mushroom mixture over the turkey.
Bake in preheated oven for 45 minutes, or until the internal temperature of the turkey reaches 145 degrees F (63 degrees C).
Remove turkey from the oven and brush with egg and horseradish mixture. Return the turkey to the oven for about 15 minutes, or until internal temperature of the turkey has reached 180 degrees F (80 degrees C) and internal temperature of the turkey has reached 135 degrees F (70 degrees C).
Remove turkey from the oven and brush with lemon juice. Bake an additional 15 minutes in the oven, or until internal temperature of the turkey has risen to 135 degrees F (70 degrees C).
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