Cheddar Turkey Bake Oamc
Creamy, hearty, and packed with flavor, this Cheddar Turkey Bake OAMC (Once-A-Month Cooking) is the perfect make-ahead meal for busy weeknights or meal-prep enthusiasts. Featuring tender ground turkey, gooey melted cheddar cheese, and a medley of rotini pasta and vibrant peas and carrots, this comforting casserole is smothered in a rich, homemade cheese sauce that's irresistibly smooth. A hint of garlic and onion add depth, while a dash of paprika makes for a deliciously smoky garnish. This freezer-friendly recipe comes together in under an hour, making it a family-friendly dinner solution that's as practical as it is satisfying. Whether baked fresh or pulled from the freezer, it delivers wholesome goodness in every bite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Milk
- 2 cups Cheddar cheese, shredded
- 3 cups Rotini pasta, cooked and drained
- 1 cup Frozen peas and carrots, thawed
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground turkey until it is browned, breaking it into small pieces as it cooks. Drain any excess fat, then set it aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for about 1 minute until the flour is lightly golden.
Gradually whisk in the chicken broth and milk, cooking until the sauce thickens and starts to bubble.
Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the cooked ground turkey, rotini pasta, peas and carrots, salt, and black pepper to the cheese sauce. Mix until everything is evenly coated.
Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly. If desired, sprinkle paprika on top for added color.
Bake in the preheated oven for 25-30 minutes, or until the casserole is heated through and bubbly on the edges.
Let the bake cool slightly before serving. If freezing, allow it to cool completely before wrapping securely and storing in the freezer.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 654 mg | 28% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 340 mg | 26% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 263 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
