How to make healthy Turkey Vegetable Casserole
Making a casserole is my favorite meal-prep activity. Not only can you load a casserole with a ton of veggies and healthy grains BUT there are usually left-overs for lunch. Plus, the whole process of chopping, mixing and prepping the casserole is very relaxing to me. I don't have a single go-to casserole recipe, it usually has to do with what is on sale at the supermarket.
The supermarket had ground turkey on sale which is what inspired this recipe. It was $1.99 for a pound and the recipe only needs 1/2 pound since I loaded it with veggies and brown rice. I usually combine both fresh and frozen veggies in a casserole depending on what is in season and on sale. For this recipe, I happen to have a batch of bone broth made which helped punch up the flavor.
Homemade bone broth will become a solid in the refrigerator so I used 1/2 cup and diluted it with 1 cup of water. If you don't have homemade bone broth available, then simply use 1 cup of any broth you have in the house. Vegetarian, chicken or beef will be fine since ground turkey lends itself nicely to any flavorings you add to it.
I will saute the mushrooms and onions first, then add the ground turkey to it. I find that cooking the mushrooms and onions first helps to get them browned and flavorful. I don't pre-cook the celery since it will easily cook when the casserole is put in the oven. Since the broccoli and spinach is frozen, there isn't much else to do except cook the rice.
Once the rice is cooked, I mix it all together, add the spices and pop it in the oven for 40 minutes. BOOM! Dinner during the week is simply heat & eat! A healthy dinner ready in just a few minutes. I serve it with a salad and dinner is done.
The full recipe is below. ff you make my Turkey Vegetable Casserole, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. For more recipes and healthy living information follow my blog on Bloglovin.
RECIPE Serves 4
1/2 lb ground turkey
6 mushrooms sliced
1/2 onion, diced
2 celery stalks, diced
3/4 cup frozen chopped spinach
1 cup frozen broccoli florettes
1 cup broth
1/2 cup brown rice, cooked
1/2 tsp thyme
Salt and Pepper to taste
1) Cook the brown rice according to the directions on the package.
2) Next, chop the veggies.
3) Heat a teaspoon of olive oil in a skillet, add the mushrooms and onions. Cook for 5 minutes.
4) Add the 1/2 lb ground turkey - cook until turkey is no longer pink. Stir to break up the turkey.
5) Heat Oven to 350 degrees.
6) In a large bowl, put the broth, frozen broccoli, frozen spinach, celery, cooked turkey mixture and stir to mix. Add cooked brown rice and thyme. Stir to mix well. Add salt and pepper. Give a final stir and then put the entire mixture into a casserole dish. Cover with aluminum foil.
7) Put in the 350 degree oven. Cook 40 minutes.
8) Will store in the refrigerator for 1 week. To heat, simply scoop a serving onto a plate and microwave for 2 minutes.