Cozy Ground Turkey Casserole
This cozy ground turkey casserole combines lean protein with vegetables and a creamy sauce for a satisfying one-dish meal. It comes together in less than an hour.
Ingredients
- 1½ pounds ground turkey (93% lean recommended)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (red adds nice color)
- 2 cups fresh spinach, roughly chopped
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream or plain Greek yogurt
- 1 cup low-sodium chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 cups cooked brown rice or quinoa
- 1½ cups shredded cheese (cheddar, monterey jack, or a blend), divided
- ½ cup whole wheat breadcrumbs or crushed crackers
- 2 tablespoons olive oil or melted butter
- Optional: 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with cooking spray or a thin layer of olive oil. Gather all ingredients, chop vegetables, and measure seasonings before you begin cooking.
- Heat a large skillet over medium heat. Add a tablespoon of olive oil, then add the diced onion. Cook for 2-3 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.Add the ground turkey to the skillet, breaking it apart with your wooden spoon. Cook for 6-8 minutes until no longer pink, stirring occasionally. Season with salt and pepper to taste.
- Add the diced bell pepper to the skillet and cook for 2-3 minutes until slightly softened. Stir in the Italian seasoning and smoked paprika. Add the chopped spinach and cook just until wilted, about 1 minute.
- Reduce heat to medium-low. Add the cream of mushroom soup, chicken broth, and sour cream (or Greek yogurt) to the skillet. Stir well to combine with the turkey mixture, creating a smooth and creamy sauce. Allow the mixture to simmer gently for 2-3 minutes until slightly thickened.
- Remove the skillet from heat. Fold in the cooked rice or quinoa and 1 cup of the shredded cheese. Stir until everything is well combined and the cheese begins to melt into the mixture.
- Transfer the mixture to your prepared casserole dish, spreading it evenly. In a small bowl, combine the breadcrumbs or crushed crackers with the melted butter or olive oil. Sprinkle the remaining ½ cup cheese over the casserole, then top with the breadcrumb mixture.Bake uncovered in the preheated oven for 20-25 minutes, until the edges are bubbling and the top is golden brown and crispy.
- Allow the casserole to rest for 5-10 minutes before serving. This helps the sauce set slightly and makes serving easier. Garnish with fresh herbs if desired.