Turkey Potato Casserole
Comfort food meets hearty goodness with this Turkey Potato Casserole, a perfect weeknight dinner that’s as satisfying as it is wholesome. Layers of creamy mashed russet potatoes, savory ground turkey, and a medley of peas and carrots come together under a blanket of melty cheddar cheese to create a family-friendly dish bursting with flavor and texture. A simple flour-thickened sauce made with chicken broth ties the filling together, while paprika adds a subtle pop of warmth. With a golden, cheesy top straight from the oven, this casserole is easy to prepare with just 30 minutes of prep time and is ideal for feeding a hungry crowd. Whether you’re looking to use up pantry staples or seeking a cozy meal for your table, this turkey and potato classic is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 4 large Russet potatoes
- 1 cup Milk
- 4 tablespoons Butter
- 2 cups Cheddar cheese, shredded
- 1 cup Frozen peas and carrots
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Peel and chop the russet potatoes into even-sized pieces. Place in a pot of salted water and bring to a boil. Cook for 15-20 minutes or until fork-tender.
While the potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and fully cooked, about 6-7 minutes.
Stir in the frozen peas and carrots, salt, black pepper, and paprika. Cook for another 2-3 minutes.
Sprinkle the flour over the turkey mixture and stir until evenly coated. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a smooth sauce. Simmer for 5 minutes until the sauce thickens slightly.
Drain the cooked potatoes and return them to the pot. Add the milk, butter, and a pinch of salt. Mash the potatoes until smooth and creamy.
In a greased 9x13-inch casserole dish, spread the turkey mixture evenly along the bottom.
Top the turkey mixture with the mashed potatoes, spreading them out evenly with a spatula.
Sprinkle the shredded cheddar cheese over the mashed potatoes.
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Enjoy your Turkey Potato Casserole!
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 716 mg | 238% | |
| Sodium | 5535 mg | 241% | |
| Total Carbohydrate | 327.2 g | 119% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 38.3 g | ||
| Protein | 196.2 g | 392% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2208 mg | 170% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 8056 mg | 171% | |
*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.
