Heat oven to 350 degrees. In large nonstick skillet over medium heat, heat 1 tablespoon oil. Add turkey, thyme, garlic powder, pepper and salt, if desired.
Cook 5-7 minutes, until cooked through, stirring occasionally and breaking turkey into large crumbles. Stir in potato salad and sour cream. Add vegetables; stir to combine.
Spray 2-quart casserole dish with nonstick cooking spray. Spoon in casserole mixture. Toss together breadcrumbs and remaining oil. Sprinkle over casserole.
Bake 30 minutes, or until bubbly and heated through. Serve
Substitution: Leftover chopped turkey (about 1-1/2 cups) can be cooked 2-3 minutes in skillet in place of ground turkey.