Description
This Tasty Ground Turkey and Broccoli Casserole is a hearty, comforting dish that combines lean ground turkey, fresh broccoli, and egg pasta in a creamy, cheesy sauce. Enhanced with aromatic thyme and a hint of smoked paprika, and topped with a crispy panko and parmesan crust, this casserole is perfect for a wholesome family dinner. With simple ingredients and easy preparation, it delivers flavorful nutrition in about 50 minutes total.
Ingredients
Scale
Pasta and Vegetables
- 2 cups egg pasta
- 2 cups broccoli, chopped
- 1 cup carrots, sliced
- 0.5 cup onion, diced
- 1.5 tablespoons garlic, minced
Meat and Fats
- 1 lb ground turkey
- 2 tablespoons olive oil (preferably Bertolli Extra Virgin)
- 1.5 tablespoons unsalted butter (such as Kerrygold)
Sauce Ingredients
- 3 tablespoons flour
- 2 cups chicken broth (Swanson brand recommended)
- 1.25 cups milk
- 1 tablespoon dijon mustard
- 2 teaspoons thyme
- 0.5 teaspoon smoked paprika
- salt, to taste
- pepper, to taste
Cheese and Toppings
- 1 cup cheddar cheese, freshly shredded
- 0.5 cup sour cream
- 0.33 cup panko breadcrumbs
- 3 tablespoons parmesan cheese, grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 2 cups of egg pasta and cook according to package directions until al dente, about 8-10 minutes. Drain and set aside.
- Sauté the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion, minced garlic, chopped broccoli, and sliced carrots. Cook, stirring occasionally, for about 5 minutes until vegetables are slightly tender but still crisp. Remove vegetables from skillet and set aside.
- Cook the ground turkey: In the same skillet, add the ground turkey and cook over medium-high heat until browned and cooked through, about 6-8 minutes. Break up the meat as it cooks. Season with salt, pepper, 2 teaspoons thyme, and 0.5 teaspoon smoked paprika. Drain any excess fat if needed.
- Make the roux and sauce: Reduce heat to medium and add 1.5 tablespoons unsalted butter to the skillet with the turkey. Once melted, sprinkle 3 tablespoons flour evenly over the mixture and whisk continuously for about 2 minutes to form a roux. Gradually pour in 2 cups chicken broth and 1.25 cups milk while whisking to ensure a smooth sauce. Stir in 1 tablespoon dijon mustard and continue cooking until the sauce thickens, about 4-5 minutes. Adjust seasoning with salt and pepper to taste.
- Combine casserole ingredients: Lower heat and stir in cooked vegetables, cooked pasta, 1 cup shredded cheddar cheese, and 0.5 cup sour cream into the sauce mixture. Mix well to combine everything evenly.
- Prepare baking dish and topping: Preheat your oven to 375°F (190°C). Transfer the casserole mixture into a greased baking dish. In a small bowl, mix 0.33 cup panko breadcrumbs with 3 tablespoons grated parmesan cheese. Sprinkle this evenly over the casserole to create a crunchy topping.
- Bake the casserole: Place the baking dish in the preheated oven and bake uncovered for 20 minutes or until the top is golden brown and the casserole is bubbly.
- Rest and serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the flavors to settle and makes it easier to portion.
Notes
- Freshly shredded cheddar cheese melts better and provides a richer flavor than pre-shredded.
- Use low-sodium chicken broth if you want to control salt content more precisely.
- For a creamier texture, substitute half-and-half for milk.
- Panko breadcrumbs can be toasted lightly beforehand for extra crunch.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Adding a pinch of crushed red pepper flakes can add a subtle heat to the dish.
