Turkey Veggie Casserole
Hearty, wholesome, and packed with nutritious flavor, this Turkey Veggie Casserole is the ultimate comfort food with a healthy twist. Featuring tender ground turkey, a vibrant medley of fresh vegetables like zucchini, carrots, and red bell pepper, plus creamy Greek yogurt and melted cheddar cheese, this dish is as satisfying as it is nutritious. A base of cooked quinoa or rice, combined with Italian seasoning and a touch of chicken broth, creates the perfect balance of textures and flavors. Ready in just one hour, this casserole is ideal for weeknight dinners or meal prep, offering six servings of delicious, guilt-free indulgence. Serve it warm, topped with fresh parsley for a burst of color and freshness. Whether you're looking for a low-carb option or a protein-packed meal, this turkey vegetable casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 large red bell pepper, diced
- 1 cup frozen peas
- 2 cups cooked quinoa (or rice)
- 1 cup low-sodium chicken broth
- 1 cup plain Greek yogurt
- 1.5 cups shredded cheddar cheese
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat if needed.
Stir in the carrots, zucchini, and red bell pepper, cooking for 4-5 minutes until the vegetables start to soften.
Add the frozen peas, cooked quinoa, and chicken broth to the skillet. Stir until combined and heated through. Remove from heat.
In a small bowl, whisk together the Greek yogurt, half of the shredded cheddar cheese, Italian seasoning, salt, and black pepper.
Fold the yogurt-cheese mixture into the turkey and vegetable mixture, ensuring everything is evenly coated.
Transfer the mixture into the prepared casserole dish and spread it out evenly.
Sprinkle the remaining shredded cheddar cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley if desired.
Serve warm and enjoy this healthy, comforting meal.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 44.3 g | ||
| Protein | 188.0 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1760 mg | 135% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3068 mg | 65% | |
*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.
