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.
Ingredients
Scale
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
Instructions
- Preheat Oven & Prepare Dish. Preheat your oven to 395 degrees F (200 degrees C). Grease a 9×13-inch baking dish to prevent sticking.
- 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.
- 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.
- 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.
- Finish & Serve. Remove the casserole from the oven, garnish with extra parsley as desired, and serve hot for a filling, creamy meal.
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.
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
