Hearty Turkey and Mushroom Casserole
Comfort food gets a nutritious twist with this Hearty Turkey and Mushroom Casserole, a flavorful one-dish delight perfect for busy weeknights or cozy family dinners. Tender ground turkey, earthy mushrooms, and al dente egg noodles are enveloped in a rich, creamy sauce spiced with thyme and paprika, then topped with a melty blend of cheddar and parmesan cheese for a golden, bubbly finish. With a balance of lean protein, vegetables, and cheesy indulgence, this crowd-pleasing casserole comes together in just about an hour and is easily customizable for your preferences. Garnish with fresh parsley for a vibrant pop of color and savor the ultimate comfort classic reinvented.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 8 ounces mushrooms
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 0.5 cup half-and-half
- 12 ounces egg noodles
- 1 cup shredded cheddar cheese
- 0.5 cup shredded parmesan cheese
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions until al dente. Drain and set aside.
While the noodles are cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Remove the turkey from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the mushrooms to the skillet and cook for 5-6 minutes until they release their liquid and begin to brown. Stir in the dried thyme, paprika, and the remaining salt and pepper.
Push the mushrooms and onion mixture to one side of the skillet. Add the butter to the empty side and let it melt. Sprinkle the flour over the melted butter, stirring constantly to form a paste. Slowly whisk in the chicken broth, ensuring no lumps form.
Once the broth thickens slightly, stir in the half-and-half to create a creamy sauce. Let it simmer for 2-3 minutes, stirring occasionally.
Add the cooked ground turkey back to the skillet, along with the cooked egg noodles. Mix everything until evenly coated in the sauce.
Transfer the mixture to a greased 9x13-inch casserole dish. Spread it out evenly and top with the shredded cheddar and parmesan cheeses.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let it cool for a few minutes, and garnish with chopped fresh parsley if desired. Serve warm.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.0 g | 209% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 5357 mg | 233% | |
| Total Carbohydrate | 133.7 g | 49% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 17.7 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1515 mg | 117% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1871 mg | 40% | |
*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.
