Transform pantry and refrigerator staples into a delicious and satisfying meal in less than an hour with this easy recipe!
I grew up eating casseroles of all types. They were some of my favorite meals. Those glass or ceramic dishes filled with meat, vegetables, and pasta or rice were so tasty, especially when covered with gooey, melty cheese. This ground turkey casserole recipe makes one of those delicious meals that you can’t get enough of—especially the next day when leftovers taste even better! I always make enough to have some extra.
Casseroles are also a great way to prepare affordable meals with minimal ingredients. Most of the time, they feature typical pantry items that many of us always have on hand. For example, I always keep a few bags of rice, a jar or two of salsa, various cans of beans, bags of frozen vegetables, and assorted spices stocked at home. With just a few other fresh ingredients and less than an hour, this dish comes to your dinner rescue any night of the week.
Besides its convenience, this recipe delivers deeply comforting flavors. The ground turkey cooked with onions, garlic, and seasonings creates a savory foundation for the bright, acidic notes of the salsa and diced tomatoes. Then, the black beans and corn kernels bring in tons of texture along with a slight sweetness. And who doesn’t love the sharp creaminess of melted cheddar cheese? All in all, this casserole is a crowd-pleaser for everyone from toddlers to seniors.
How to transform this casserole into stuffed veggies
A fun way to enjoy this casserole is to use it as a filling for various vegetables. Here’s how to do it:
- First, cook the ground turkey mixture according to the recipe, but don’t add the cheese yet—you’ll use that for the topping.
- Prep, stuff, and bake your veggies as follows:
- Spaghetti Squash: Cut in half lengthwise, remove seeds and strings, brush the insides with olive oil, and sprinkle with salt and pepper. Place the halves cut side down on a baking sheet and pierce the skin a few times with a fork. Roast at 400˚F until tender, about 30-45 minutes. Remove the squash from the oven, turn it over, and use a fork to gently loosen the strands inside each half, but don’t remove them from the shell. Pile the casserole on top of the strands, sprinkle with cheese, and bake at 350˚F for 10–15 minutes, until hot and bubbly.
- Bell Peppers: Halve peppers lengthwise and remove the seeds and membranes. Brush the insides with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast at 400˚F until they soften, about 15 minutes. Fill each pepper with the turkey casserole, top with cheese, and bake at 350˚F for 10–15 minutes.
- Zucchini or Yellow Squash: Halve the squash lengthwise and scoop out the seeds to make a “boat.” Brush the inside with olive oil and season with salt and pepper. Roast cut side up at 400˚F for about 15 minutes to soften. Fill each half with the turkey mixture, sprinkle with cheese, and bake at 350˚F for 10–15 minutes.
- Note: If your filled vegetables start to brown too much or dry out, just cover them loosely with foil for part of the bake.
How do I store leftovers?
Allow the ground turkey casserole to cool slightly, but do not leave it at room temp longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 3 days. Once chilled, you can also freeze this casserole for up to 3 months. Defrost it overnight in the refrigerator before reheating in the oven or microwave.
Serving suggestions
This ground turkey casserole is a meal unto itself. But it also pairs well with a Wedge Salad, Zucchini Salad, or Avocado Salad. Finish strong by making these Strawberry Brownies for dessert.
Ingredients
- 2 1/2 teaspoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 pound lean ground turkey
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 2 cups cooked brown rice
- 1 can diced tomatoes (14 1/2 ounces) no salt added
- 1 2/3 cups salsa low-sodium, your favorite kind
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 2/3 cup cheddar cheese shredded
- Green onions chopped, for garnish
Instructions
- Preheat your oven to 350°F and lightly grease an 8×11-inch casserole dish.
- In a large skillet, heat olive oil over medium-high heat. Sauté the chopped onion until softened, 3-4 minutes. Stir in minced garlic and cook for 1 more minute.
- Add the ground turkey to the skillet, along with the salt, pepper, cumin, oregano, paprika, and chili powder. Cook until the turkey is browned and nearly cooked through, about 8-10 minutes.
- Stir in the cooked brown rice, diced tomatoes, salsa, black beans, and corn kernels. Mix well so that all ingredients are evenly combined.
- Transfer the mixture to the prepared casserole dish. Sprinkle the shredded cheddar cheese evenly on top.
- Bake in the preheated oven for about 25 minutes, or until the casserole is heated through and the cheese is melted.
- Remove from the oven. Let rest for 5 minutes. Optionally garnish with chopped green onions. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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