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Ground Turkey and Broccoli Casserole

A delicious and comforting casserole combining ground turkey, broccoli, and a creamy sauce with a crispy topping, perfect for any weeknight dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 2 cups egg pasta Feel free to substitute with whole wheat or gluten-free pasta.
  • 1 lb ground turkey Look for high-quality, lean ground turkey; preferred brands include Butterball.
Vegetables
  • 2 cups broccoli Fresh is best, but frozen works too—just thaw it first.
  • 1 cup carrots Chopped into small bite-sized pieces for even cooking.
  • 0.5 cup onion Finely diced; yellow or white onions are perfect.
  • 1.5 tablespoons garlic Minced; fresh garlic is recommended for flavor.
Sauce and Seasoning
  • 2 tablespoons olive oil Extra virgin olive oil for a richer flavor.
  • 1.5 tablespoons butter Keep it at room temperature for easy melting.
  • 3 tablespoons flour All-purpose flour or a gluten-free alternative if needed.
  • 2 cups chicken broth Low-sodium is a healthier option.
  • 1.25 cups milk Whole milk for creaminess; almond or oat milk for a dairy-free option.
  • 1 tablespoon dijon mustard This is the secret ingredient for flavor!
  • 2 teaspoons thyme Fresh thyme adds great aroma; if using dried, reduce to 1 teaspoon.
  • 0.5 teaspoon smoked paprika For a subtle smoky flavor.
  • 0.5 cup sour cream Creamy and tangy, perfect for richness.
Topping
  • 0.33 cup panko For that irresistible crispy topping.
  • 3 tablespoons parmesan cheese Grated for a cheesy finish.
Seasoning
  • Salt & Pepper To taste; always adjust for preference.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Dice the onion and carrots, mince the garlic, and cut the broccoli into bite-sized pieces. Set them aside.
  3. Bring a large pot of salted water to a boil, then cook the egg pasta for 2 minutes less than the package instructions.
Cooking
  1. In a large skillet, heat the olive oil over medium heat. Add the ground turkey, seasoning with salt and pepper, and cook for about 5-7 minutes or until browned.
  2. In the same skillet, melt the butter over medium heat, add the onions, broccoli, and carrots, and sauté for 2-3 minutes until they begin to soften.
  3. Add minced garlic and cook for another minute until fragrant. Sprinkle the flour over the mixture and stir for 1 minute.
  4. Gradually stir in the chicken broth and milk while stirring continuously to prevent lumps. Then mix in the dijon mustard, thyme, and smoked paprika.
  5. Let the sauce simmer for 5-7 minutes until thickened, then mix in the cheddar cheese and sour cream until creamy.
Assembly and Baking
  1. In a large bowl, combine the cooked pasta, browned turkey, and creamy vegetable sauce, mixing well.
  2. Transfer to the prepared baking dish, then combine panko and parmesan with a drizzle of olive oil and spread over the casserole.
  3. Bake in the preheated oven for 20-25 minutes until golden brown on top and bubbly around the edges.
Serving
  1. Allow to cool for a few minutes before serving.

Notes

Fresh ingredients enhance flavor dramatically. Prepare in advance for an easy weeknight meal.