Ground Turkey & Broccoli Noodle Casserole

6 servings
50 min

This creamy ground turkey & broccoli noodle casserole is an easy dinner recipe the family will love! Made with egg noodles, cream cheese and mozzarella, it's quick comfort food that's toddler approved ;).

Creamy noodle casserole with broccoli, carrots, cream cheese. Its topped with panko bread crumb. You can see the creamy noodles.

Easy casserole dinners are a mom's best friend.

Well, casseroles and coffee of course ;).

This casserole recipe is made with ground turkey, broccoli, carrots and egg noodles in a creamy sauce made with mozzarella and cream cheese.

It's quick and easy comfort food that even my toddler loves.

Autumn, my now 2 year old, has become quite the picky eater and as a foodie this breaks my heart!

She used to eat anything and everything but then she hit 2 and now I get to play mission impossible thinking of ways to hide her veggies in her food.

This ground turkey casserole is definitely one of the dinners that are Autumn-approved and that I feel good about her eating.

It's got the broccoli and carrots in it too and I feel like as long as they're covered in cheesy creamy goodness, she'll eat them ;).

These days I find myself cooking and prepping dinner during naptime which is another great thing about this casserole recipe...you can make it ahead so all you have to do is bake it when ready.

A beige stone rectangle baking dish filled with turkey noodle casserole. It's browned on top with pieces of carrot and broccoli. There's a wooden serving spoon next to the baking dish.
Ground Turkey Noodle Casserole Ingredients:


  • olive oil
  • lean ground turkey
  • broccoli florets
  • carrots
  • yellow onion
  • garlic
  • chicken broth
  • milk
  • fresh thyme
  • shredded mozzarella
  • cream cheese
  • egg noodles (I like using whole wheat)


Broccoli Noodle Casserole substitutions:


  • Ground turkey-ground chicken, shredded chicken breast or leftover rotisserie chicken also works
  • Broccoli-you can use peas or spinach (or both!)
  • Milk-feel free to use any milk here
  • Shredded Mozzarella-you can use any shredded cheese you like
  • Cream cheese-the cream cheese adds that creaminess but you can use Greek yogurt, sour cream or even goat cheese instead
  • Egg noodles-feel free to use any short pasta such as elbows, rotini etc. I prefer using whole wheat for added nutrition but you can use regular pasta too


    • You can also make this casserole with wild rice or quinoa


A close up of turkey and broccoli casserole. You can see the creamy noodles with carrots and panko topping
How to make Ground Turkey & Broccoli Noodle Casserole:


  1. Cook noodles according to package directions to al dente or undercook by 2 minutes. Drain, toss with olive oil to avoid sticking, and set aside.
  2. Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add ground turkey and cook 5-7 minutes until no longer pink and slightly browned. Remove from pan and set aside in a large bowl.
  3. Return pan to stove, add remaining 1 tablespoon olive oil. Add broccoli, carrots, pinch of salt and pepper. Cover, and cook 2-3 minutes until softened. Remove cover, add garlic and cook 1 minute. Remove from pan and set aside in the bowl with the ground turkey.
  4. Return pan to stove again. Add butter. Once melted, add onions and cook about 5 minutes until translucent and softened. Add flour, cook 1 minute. Slowly whisk in broth, adding a little at a time, then add the milk and thyme.
  5. Bring mixture to a boil, then lower and simmer 5-7 minutes until slightly thickened.
  6. Stir in mozzarella and cream cheese. Remove from heat.
  7. Add back the ground turkey, broccoli and carrots. Then stir in the egg noodles.
  8. Pour mixture in 13x9 casserole dish. Top with panko topping and bake at 375 degrees for 20-25 minutes or until bubbling.


This turkey and broccoli casserole recipe is originally adapted from skinnytaste.

I like using the ground turkey (or chicken) because I usually always have it in my freezer and it's easier for the kids to eat.


How to keep this a healthy ground turkey casserole:


  • Be sure to use lean ground turkey or chicken. I always use a 90% lean ground turkey.
  • Use low fat cream cheese or substitute with Greek yogurt.
  • Make with whole wheat egg noodles or pasta or use wild grain rice or quinoa.
A round white plate topped with broccoli noodle casserole. There's a fork next to it. You can see the rectangle baking dish with the casserole in the background and a black speckled textured napkin
Can I make this casserole ahead?


Yes! Just follow the instructions up until baking and don't top with panko. Cover and store in the refrigerator up to 1 days ahead.

When ready to bake, remove from refrigerator, top with the panko and bake as state in the recipe instructions.

To freeze: cover tightly and place in freezer for up to 3 months. When ready to bake, remove and let sit out for 30 minutes at room temperature. Top with panko and bake until cheese is bubbling.


For more easy casserole dinner ideas:


Healthy Vegetarian Enchilada Casserole


BBQ Chicken & Broccoli Cauliflower Rice Casserole

Cheesy Balsamic Chicken Cauliflower Rice Casserole


If you give this recipe a try, don't forget to let me know in the comments below or give it a star rating, I always love to hear your feedback!
Ground Turkey & Broccoli Noodle Casserole
Recipe details
  • 6  servings
  • Prep time: 25 Minutes Cook time: 25 Minutes Total time: 50 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 2 cups whole wheat egg noodles (*see recipe notes)
  • 2 tablespoons olive oil, divided, plus more for drizzling the top
  • 1 lb lean ground turkey (can substitute with ground chicken or shredded chicken breast)
  • 2 cups broccoli, cut into small florets
  • 1 cup carrots, thinly sliced
  • salt
  • pepper
  • 1 tablespoon (3 cloves) garlic, minced
  • 1 tablespoon butter
  • ½ cup yellow onion, diced
  • 3 tablespoons flour
  • 1 ¾ cup chicken broth
  • 1 cup milk
  • 1 ½ teaspoons fresh thyme (or ½ teaspoon dried)
  • ½ cup shredded mozzarella cheese
  • 4 ounces cream cheese, softened and cubed
  • 3 tablespoons panko (or regular bread crumbs)
  • 1 tablespoon grated Parmesan cheese
Instructions

Preheat oven to 375 degrees. Spray a 13 x 9 baking dish with cooking spray. Set aside.
Cook noodles in salted water according to package directions to al dente or undercook by 2 minutes.  Drain, toss with olive oil to avoid sticking, and set aside.
Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium heat.  Add ground turkey and cook 5-7 minutes until no longer pink and slightly browned.  Remove from pan and set aside in a large bowl.
Return pan to stove, add remaining 1 tablespoon olive oil.  Add broccoli, carrots, pinch of salt and pepper.  Cover, and cook 2-3 minutes until softened.  Remove cover, add garlic and cook 1 minute.  Remove from pan and set aside in the bowl with the ground turkey.
Return pan to stove again.  Add butter.  Once melted, add onions and cook about 5 minutes until translucent and softened.  Add flour, cook 1 minute.  Slowly whisk in broth, adding a little at a time, then add the milk and thyme.
Bring mixture to a boil, then lower and simmer 5-7 minutes until slightly thickened (it should coat the back of the spoon).
Stir in mozzarella and cream cheese.  Remove from heat.
Add back the ground turkey, broccoli and carrots.  Then stir in the egg noodles.
Pour mixture in 13x9 casserole dish.  Top with panko and grated cheese, drizzle with olive oil. Bake for 20-25 minutes or until the top is lightly browned and cheeses are bubbling.
Tips
  • *You can use regular egg noodles or other small pasta such as rotini or elbows. Wild rice or quinoa can also be used, use 4 cups of cooked rice/grain instead of the pasta.
  • *To make ahead: follow the instructions up until baking and don't top with panko.  Cover and store in the refrigerator up to 1 days ahead.
  • *To freeze: cover tightly and place in freezer for up to 3 months.  When ready to bake, remove and let sit out for 30 minutes at room temperature.  Top with panko and bake until cheese is bubbling.
Wine a Little Cook a Lot
Want more details about this and other recipes? Check out more here!
Go
Comments
Next