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turkey broccoli casserole

Cozy Up with Easy Turkey Broccoli Casserole Tonight

This turkey broccoli casserole transforms leftovers into a comforting dish that delights the whole family.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Chopped Mushrooms Adds umami flavor and texture; fresh or canned can be used.
  • 12 ounces Frozen Broccoli Florets Provides color and nutrition; can substitute with fresh broccoli if preferred.
  • 2 tablespoons Olive Oil Perfect for sautéing; can use butter or cooking spray as alternatives.
  • 2 cloves Minced Garlic Enhances flavor; fresh is preferred, but jarred can work in a pinch.
  • 3 cups Shredded Cooked Turkey The star protein; any leftover turkey works wonderfully in this turkey broccoli casserole.
  • 1 teaspoon Sea Salt Essential for enhancing flavor; kosher salt is a suitable substitute.
  • 1 teaspoon Ground Black Pepper Adds a touch of heat; white pepper can be used for a milder flavor.
  • 1 cup Shredded Cheese Provides creaminess; use your favorite cheese (cheddar, mozzarella) or a delightful blend.
  • 1 cup Heavy Cream For a rich, creamy sauce; can substitute with half-and-half or milk for a lighter version.
  • 2 tablespoons Minced Parsley Offers a pop of freshness and color; optional if not available.
Topping
  • 1 cup Additional Shredded Cheese For a golden, cheesy topping; feel free to mix and match your favorites.

Equipment

  • 9x13-inch baking dish
  • large skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 395°F (200°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped mushrooms, frozen broccoli florets, and minced garlic. Sauté for about 5 minutes, until the mushrooms soften and the broccoli becomes bright green.
  3. Stir in the shredded cooked turkey, sea salt, black pepper, and minced parsley into the skillet. Mix well for about 2-3 minutes until the turkey is heated through.
  4. Add 1 cup of shredded cheese and heavy cream to the turkey and vegetable mixture. Stir continuously until the cheese melts and the mixture simmers, about 3-4 minutes.
  5. Transfer the mixture into the greased baking dish, spreading it evenly. Top with the remaining shredded cheese.
  6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling with a golden brown top.
  7. Remove from the oven, let it cool for a minute, and garnish with additional minced parsley before serving warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 650mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Use fresh ingredients whenever possible for the best flavor. Make ahead and refrigerate for up to 24 hours before baking.

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