Ingredients
1 pound lean ground turkey
1 head of broccoli, cut into small florets
1 cup shredded cheese (such as cheddar or a non-meat processed cheese alternative)
1 cup cream of mushroom soup (vegetable-based if desired)
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Optional: 2 tablespoons flour (to thicken the sauce)
Optional: 2 tablespoons milk or non-dairy milk (for creaminess)
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until fragrant and onions are translucent
Add ground turkey and cook until browned and fully cooked through
Stir in garlic, salt, pepper, and paprika for flavor
Add broccoli florets and cook for 2-3 minutes until slightly softened
Pour in the cream of mushroom soup and stir well to combine
If using, mix in flour to create a thicker sauce and then add milk to adjust the consistency
Transfer the mixture into a greased oven-safe casserole dish
Sprinkle shredded cheese evenly on top
Bake for 25-30 minutes or until the top is golden and the casserole is heated through
Let rest for 5 minutes before serving
Notes
For a dairy-free version, use a non-dairy cheese alternative.
You can substitute ground turkey with ground chicken for variety.
For extra texture, add a layer of crushed baked potatoes or cauliflower rice underneath the turkey mixture before baking.
- Prep Time: 20
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 serving (casserole portion)
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg