Description
This Fall Casserole with Turkey is a cozy, wholesome dish filled with ground turkey, cabbage, sweet potatoes, wild rice, and a creamy mushroom sauce. It’s warm, hearty, and perfect for chilly evenings or holiday dinners.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 pound ground turkey
- 1 onion, diced
- 1/2 head cabbage, thinly sliced
- 1 sweet potato, peeled and diced small
- 2 cloves garlic, minced
- 4 ounces wild rice
- 2 1/2 cups chicken broth, heated
- 1 (10 3/4-ounce) can cream of mushroom soup
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground turkey and cook until browned. Remove and set aside.
- In the same skillet, add the remaining olive oil. Sauté the onion, garlic, cabbage, and sweet potato for 6–8 minutes until softened.
- In a large bowl, combine the cooked turkey, sautéed vegetables, wild rice, cream of mushroom soup, salt, and pepper.
- Pour in the heated chicken broth and stir gently to combine.
- Transfer the mixture to the prepared baking dish and cover with foil.
- Bake for 45 minutes, then remove foil and bake an additional 10–15 minutes until the top is lightly golden.
- Let the casserole rest for 10 minutes before serving.
Notes
- Use pre-cooked wild rice to reduce baking time by 15 minutes.
- Add shredded cheese on top before baking for extra richness.
- For a crunchy topping, sprinkle breadcrumbs in the last 10 minutes of baking.
- Substitute cream of mushroom soup with cream of chicken for a different flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg