Ground Turkey Casserole
Unlock the ultimate comfort food experience with this Ground Turkey Casserole, a hearty, family-friendly dish that’s both wholesome and satisfying. Packed with lean ground turkey, vibrant mixed vegetables, and tender pasta, this casserole is simmered in a savory tomato and chicken broth base, then topped with a gooey, golden layer of mozzarella and cheddar cheese. Ready in under an hour, it’s the perfect weeknight dinner that delivers big on flavor without complicated steps. With a hint of Italian seasoning and an optional sprinkle of fresh parsley, this dish is as comforting as it is versatile. Plus, its generous servings and easy prep make it ideal for meal prep or potlucks. Whether you’re looking for a crowd-pleaser or a nourishing weeknight meal, this Ground Turkey Casserole is sure to make its way into your regular rotation!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 14.5 oz diced tomatoes (canned)
- 1 cup low-sodium chicken broth
- 2 cups uncooked pasta (elbow, penne, or rotini)
- 2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 1.5 cups shredded mozzarella cheese
- 0.5 cup shredded cheddar cheese
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the ground turkey to the skillet. Cook and crumble the meat with a wooden spoon until it is browned and fully cooked, about 5-7 minutes.
Stir in the diced tomatoes (with their juices), chicken broth, salt, pepper, and Italian seasoning. Simmer for 5 minutes to allow the flavors to meld.
While the turkey mixture simmers, bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
Add the frozen mixed vegetables to the skillet with the turkey mixture and stir to combine. Cook for 3-4 minutes until the vegetables are tender.
Remove the skillet from heat and fold in the cooked pasta until evenly combined.
Transfer the turkey and pasta mixture to the prepared baking dish, spreading it out evenly.
Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.8 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 318 mg | 24% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 431 mg | 9% | |
*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.
