Baked Turkey Casserole with Cauliflower & Mushrooms
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
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Servings
6 Servings
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Calories
2698 kcal
-
Course
Main Course
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Cuisine
American
Baked Turkey Casserole with Cauliflower & Mushrooms
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Raise your hand if you need another healthy dinner recipe idea - especially one with make-ahead tips included! This baked turkey casserole with cauliflower and mushrooms is a great option.
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Ingredients
The Cauliflower:
- 5 cups cauliflower florets
- 4 teaspoons olive oil
- 1 teaspoon oregano dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
The Sauce:
- 1 ½ teaspoon olive oil
- 5 garlic minced, cloves
- 1 crushed tomatoes canned 28 ounce
- 1 crushed tomatoes 14 ounce can
- 2 bay leaf
- ¼ teaspoon kosher salt
- ¼ cup parsley flat-leaf, minced
The Casserole:
- 2 teaspoons olive oil
- 6 ounces cremini mushroom sliced
- ½ teaspoon kosher salt divided
- ½ teaspoon black pepper divided, ground
- 1 pound ground turkey lean
- 3 garlic minced, cloves
- ¼ cup Parmesan Cheese grated
Instructions
The Cauliflower:
- Preheat the oven to 425 degrees F.
- On a baking sheet, combine the cauliflower florets, olive oil, oregano, salt and pepper. Toss to coat the cauliflower.
- Roast until the cauliflower is just tender when pierced with a fork, about 15 minutes.
The Sauce:
- Heat the olive oil in the middle of a large nonstick skillet set over medium heat. Add the garlic to the oil and cook for 1 minute, stirring constantly.
- Stir in the crushed tomatoes and bay leaves. Bring to a boil, then simmer for 15 minutes. Remove and discard the bay leaves. Stir in the salt and parsley.
The Casserole:
- Preheat the oven to 350 degrees F. Lightly coat a 7- by 11-inch baking dish with cooking spray.
- Heat the olive oil in a large nonstick skillet. Add the mushrooms and cook, stirring occasionally, until tender and starting to brown. Season with ¼ teaspoon and ¼ teaspoon ground pepper. Transfer to a bowl.
- In the same skillet, cook the ground turkey. Season with ¼ teaspoon salt and ¼ teaspoon ground pepper. Crumble with a wooden spoon until cooked through. Stir in the garlic and cook for 1 minute.
- Add the mushrooms and roasted cauliflower to the cooked turkey, and stir to combine. Transfer the mixture to the prepared baking dish, spreading evenly.
- Pour the tomato sauce over top of the turkey mixture, spreading evenly. Top with the Parmesan cheese.
- Bake until the casserole is heated through, about 15 minutes. Serve.
Notes
- Weight Watchers Points: 5 (Freestyle SmartPoints), 7 (Points+)
Nutrition Information
Show Details
Serving
1Cup
Calories
269.8kcal
(13%)
Carbohydrates
21.5g
(7%)
Protein
22.2g
(44%)
Fat
12.9g
(20%)
Saturated Fat
3.2g
(16%)
Cholesterol
56mg
(19%)
Sodium
808.8mg
(34%)
Fiber
6.5g
(26%)
Sugar
11g
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2698 kcal
% Daily Value*
| Serving | 1Cup | |
| Calories | 269.8kcal | 13% |
| Carbohydrates | 21.5g | 7% |
| Protein | 22.2g | 44% |
| Fat | 12.9g | 20% |
| Saturated Fat | 3.2g | 16% |
| Cholesterol | 56mg | 19% |
| Sodium | 808.8mg | 34% |
| Fiber | 6.5g | 26% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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