Turkey and Broccoli Cheese Casserole Recipe

If you’re craving something cozy, cheesy, and just downright satisfying, let me introduce you to this **Turkey and Broccoli Cheese Casserole Recipe** that has completely stolen my heart. It’s one of those go-to dishes when I want dinner on the table fast but still feel like I put effort into something homemade—and trust me, you’re going to love how the flavors meld together in this casserole.

this Recipe

Ingredients You’ll Need

Every ingredient in this Turkey and Broccoli Cheese Casserole Recipe plays a key role in creating that perfect balance of flavors and textures. I recommend fresh mushrooms if you can get them, but frozen broccoli works fabulously and saves prep time.

• Chopped mushrooms: Adds earthiness and a juicy texture that balances the creamy cheese very well.
• Frozen broccoli florets: Convenient and nutritious; no need to thaw beforehand.
• Olive oil: For sautéing the veggies – I love its subtle fruity flavor.
• Minced garlic: Just the right kick to brighten up the dish.
• Shredded cooked turkey: A great way to use leftovers or even deli turkey if you’re in a pinch.
• Sea salt: Enhances all the natural flavors.
• Ground black pepper: Adds just the right amount of warmth.
• Shredded cheese: I usually mix cheddar with mozzarella for melty stretchiness and sharp taste.
• Heavy cream: Creates that luscious creamy sauce that binds everything together.
• Minced parsley: Freshens up the casserole at the very end.

Variations

I love tinkering with this casserole depending on what I have on hand and who I’m cooking for. Don’t hesitate to personalize this Turkey and Broccoli Cheese Casserole Recipe to make it your own!

• Use leftover chicken instead of turkey: My family enjoyed it just as much when I swapped turkey for rotisserie chicken one busy night.
• Add cooked bacon bits: I discovered this trick when I wanted a smoky flavor boost—it’s seriously addictive.
• Swap broccoli for cauliflower or a mix of your favorite veggies: Makes for a fun twist, especially if you want something a bit lighter.
• Spice it up: Toss in a pinch of red pepper flakes or diced bell peppers to awaken your taste buds.

How to Make Turkey and Broccoli Cheese Casserole Recipe

Step 1: Sauté the Mushrooms, Broccoli, and Garlic

Start by heating olive oil in a large skillet over medium heat. Add your chopped mushrooms, frozen broccoli florets (no need to thaw!), and minced garlic. Cook for about 5 minutes until the mushrooms are soft and the broccoli has warmed through. This step builds the foundation of flavor, so don’t rush it! I like to stir gently and keep an eye on the garlic to make sure it doesn’t burn.

Step 2: Combine Turkey, Seasoning, Cheese, and Cream

Once the veggies are ready, stir in your shredded cooked turkey, sprinkle in sea salt, black pepper, and minced parsley. Then add one cup of shredded cheese and the heavy cream. Bring this mixture to a gentle simmer—this helps the cheese start to melt and the cream thicken slightly, turning everything wonderfully creamy. I find giving it a couple of minutes here makes the final bake more luscious.

Step 3: Bake the Casserole

Transfer your creamy turkey and broccoli mixture to a greased 9×13-inch baking dish. Top with the remaining shredded cheese for that golden, bubbly finish we all crave. Bake in a preheated oven at 395°F for about 20 minutes. You’ll know it’s done when the cheese has melted perfectly and the edges have just started to turn golden brown. Let it sit for a few minutes before serving to thicken up nicely.

How to Serve Turkey and Broccoli Cheese Casserole Recipe

Garnishes

I like to sprinkle some freshly chopped parsley over the top just before serving. It adds a pop of color and a refreshing herbal note that highlights the creamy richness. Sometimes, I add a little grated Parmesan for an extra cheesy kick.

Side Dishes

Because this casserole is so hearty, I usually pair it with simple sides like a crisp green salad or roasted root veggies. Garlic bread or a crusty baguette is also perfect for soaking up every bit of the cheesy sauce.

Creative Ways to Present

For holidays or dinner parties, I’ve served this casserole in individual ramekins for a pretty presentation. You could also sprinkle breadcrumbs mixed with melted butter on top before baking to add a golden, crunchy crust that everyone loves.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let any leftovers cool completely, then store them in an airtight container in the fridge. It usually lasts well for 3 to 4 days without losing that delicious flavor and texture.

Freezing

This turkey and broccoli cheese casserole freezes beautifully! I like to portion it into freezer-safe containers before baking so I can easily thaw a single serving. Just remember to cover tightly to avoid freezer burn.

Reheating

To reheat, I recommend warming leftovers in the oven at 350°F until heated through and bubbly again—this keeps the cheese nice and melty. If you’re in a hurry, the microwave works but sometimes makes it a bit soggy, so a quick crisp under the broiler afterward helps.

FAQs

Final Thoughts

This Turkey and Broccoli Cheese Casserole Recipe has become one of my favorite comfort foods to make, especially when I’m juggling busy days but still want something homemade and hearty. I love how easy it is to customize—which means you can make it exactly how you and your family like it. Give this a try, and I promise it’ll become one of your kitchen standbys just like it is in mine. Trust me, you’ll be coming back to this cozy casserole again and again!

Turkey and Broccoli Cheese Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 92 reviews

• Author: Jessica
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Casserole
• Method: Baking
• Cuisine: American

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Description

This comforting Turkey Broccoli Casserole combines tender shredded turkey, nutritious broccoli, and savory mushrooms baked in a creamy cheese sauce. Easy to prepare and perfect for a hearty family meal, it’s versatile and can be customized with different add-ins like bacon or bell peppers.

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Ingredients

Vegetables

• 1 cup chopped mushrooms, sliced
• 2 cups frozen broccoli florets
• 1 teaspoon minced garlic
• 1 teaspoon minced parsley (plus extra for garnish)

Protein

• 3 cups shredded cooked turkey (about 1 pound)

Dairy

• 2 ½ cups shredded cheese (use your favorite cheese, divided)
• 1 ½ cups heavy cream

Other Ingredients

• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon ground black pepper

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Instructions

1. Preheat Oven & Prepare Dish. Preheat your oven to 395 degrees F (200 degrees C). Grease a 9×13-inch baking dish to prevent sticking.
2. Cook Vegetables. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Sauté the sliced mushrooms, frozen broccoli florets, and minced garlic for about 5 minutes until the vegetables are tender and fragrant.
3. Combine Ingredients. Stir in the shredded cooked turkey, sea salt, ground black pepper, and minced parsley to the skillet. Then add 1 cup of the shredded cheese and the heavy cream. Mix everything together and let it simmer gently for a few minutes to blend the flavors and heat through.
4. Transfer & Bake. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 ½ cups of shredded cheese evenly over the top. Bake in the preheated oven for 20 minutes, or until the cheese is melted, bubbly, and golden brown on top.
5. Finish & Serve. Remove the casserole from the oven, garnish with extra parsley as desired, and serve hot for a filling, creamy meal.

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Notes

• You can use fresh broccoli instead of frozen if preferred. Simply steam or blanch it before adding.
• This casserole works just as well with cooked chicken instead of turkey.
• Get creative with additional mix-ins like cooked bacon, diced bell peppers, or red pepper flakes for extra flavor.
• For make-ahead convenience, assemble the casserole as directed, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking.
• The casserole is done when the cheese is melted, bubbly, and edges begin to brown slightly.

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Nutrition

• Serving Size: 1/4 of casserole (~300g)
• Calories: 420 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 125 mg