What comes to mind when you hear the word, casserole? Cheesy, carb loaded, high-calorie comfort food? That sounds about right, hey? But as I recently discovered, not all casseroles are packed with empty calories.

Case in point, Gourmet Nutrition’s Ground Turkey Casserole; the recipe for which can be found below. 😉

This casserole is loaded with veggies and protein, and a real crowd-pleaser. It’s also easy to prep, making it a great weeknight dinner when you’re rushed after work. Like most of us are.

As with the Pesto Chicken Pizza recipe that I posted last week, this was another new dish that I tried out at home that was voted a “make again meal” by my family. The fact that I’m two-for-two with new recipes at my house is a new world record.

I switched up the veggies a bit based on what I had in my fridge, using broccoli, cauliflower, asparagus, carrots and peppers and omitting the cabbage. But the sky really is the limit when it comes to the types of veggies and cheese you can use in this simple, yet versatile meal.

One of the best things about this recipe? It made enough for dinner for two adults, two kids and two leftover lunches the next day.

Hope you enjoy it!

Kelly

Ground Turkey Casserole

This recipe is courtesy of Gourmet Nutrition

Ingredients:

1/2c cooked/canned navy beans

1c milk

1tsp tumeric

1tsp coriander

1tsp salt

1c vegetable broth

1lb 5 oz ground turkey

1c diced onion

1 1/2c thinly sliced carrots

1 1/2c asparagus (cut into 1-inch pieces)

2c green cabbage (grated or thinly sliced)

1/2c sliced almonds

1 1/2c low-fat aged white cheddar (shredded)

Instructions:

Preheat oven to 350°F.
Add the navy bean, half the milk, turmeric, coriander and salt to blender and purée until smooth.
Stir in the rest of the milk and broth and set aside.
Brown the turkey on medium heat until cooked. Transfer to a large casserole dish.
Add remaining ingredients to the casserole dish, including the puréed bean mixture. Stir and cover.
Bake for 25-30 minutes.