Description
A cozy and protein-packed casserole combining ground turkey, seasonal vegetables, and gooey cheese for a comforting family meal.
Ingredients
- 1 lb ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups butternut squash or sweet potato, peeled and cubed
- 1 red bell pepper, diced
- 1 cup frozen corn (optional)
- 1 cup low-sodium chicken or vegetable broth
- 1/2 cup plain Greek yogurt or light sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup cooked quinoa or brown rice
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish. Roast the cubed squash or sweet potato for 20 minutes until tender and slightly caramelized.
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent. Add garlic and cook 30 seconds. Add ground turkey, breaking it up with a spoon; season with smoked paprika, oregano, salt, and pepper. Cook until no pink remains.
- Stir in roasted squash, red bell pepper, cooked quinoa or rice, and corn. Pour in the broth and simmer 3–4 minutes to meld flavors. Remove from heat and mix in Greek yogurt and 1 cup of shredded cheddar for creaminess.
- Transfer mixture to the prepared baking dish, smooth the top, and sprinkle remaining 1/2 cup cheddar evenly. Bake uncovered for 15–20 minutes until cheese is melted and edges are bubbly.
- Let rest 5 minutes, garnish with chopped parsley, and serve warm.
Notes
For a heartier bake, stir in an extra 1/2 cup cooked quinoa. Ensure all squash or sweet potatoes are cut into similar-sized cubes for even roasting.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American