Best 4 Veggie Turkey Casserole Recipes

VEGGIE TURKEY CASSEROLE

Steps:

• In a large bowl, combine all the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Stir before serving.

TURKEY VEGGIE CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook turkey with 1 tsp salt in skillet until cooked through.
• Add 1 cup chicken broth, broccoli, carrots, onion, 1 tsp salt and parsley. Cook on med-high heat.
• Stir frequently, cooking until liquid is reduced. (About 10 minutes).
• Transfer meat mixture to casserole dish and mix in the sour cream and cheddar cheese.
• Bake uncovered for 15 minutes.

TURKEY-VEGETABLE CASSEROLE

Steps:

• Preheat oven to 450°F In a large microwave-safe bowl combine vegetables, gravy, and the 1 teaspoon sage. Cover with vented plastic wrap; microwave 4 to 6 minutes more or until stew is heated through and vegetables are tender, stirring occasionally. In a small bowl combine pepper and nutmeg; set aside.
• Spoon stew into four 14- to 16-ounce casserole. Top with apple and, if desired, fresh sage. Drizzle with melted butter and sprinkle with nutmeg mixture. Bake uncovered, for 10 minutes or until bubbly and apple slices begin to brown.

CHEESY RICE CASSEROLE WITH TURKEY

Steps:

• Preheat the oven to 350 degrees F.
• Place the turkey breast on a parchment paper-lined baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Bake until the turkey is done, about 25 minutes. Remove from the oven and let cool 5 minutes, then dice.
• Melt 4 tablespoons butter in a small saucepan over medium heat. Add the flour and cook until it bubbles and begins to smell nutty, about 2 minutes. Slowly whisk in the chicken stock and half-and-half. Bring to a boil and cook until thickened, about 5 minutes. Stir in the sour cream and season with salt and pepper. Set aside.
• Heat the oil in a large, deep skillet over medium-high heat. Add the onion, Brussels sprouts, carrots and bell pepper and sauté until the vegetables begin to become tender, about 5 minutes. Season with 1/2 teaspoon each salt and pepper.
• Combine the vegetables, rice, turkey, white Cheddar and 1 cup yellow Cheddar in a large bowl. Spoon the mixture into a lightly greased 9-by-13-inch baking dish. Melt the remaining 4 tablespoons butter in a small bowl or microwave-proof glass measure, then add the panko and stir to combine. Sprinkle over the top along with the remaining cup yellow Cheddar.
• Cover the casserole with aluminum foil and bake for 30 minutes. Uncover and bake until the liquid is absorbed, the rice is tender and the cheese is melted, about 15 more minutes.