Thursday, April 19, 2012

Recipe for Turkey and Veggie Casserole

Time: 40 minutes

Yield: 6 servings


  • 1.25 lb lean ground turkey
  • 1 small head savoy cabbage, chopped, about 5 cups
  • 1 cup sliced mushrooms
  • 1 tsp olive oil
  • 1 cup thinly sliced onions
  • 1 can black beans
  • ½ cup low fat sour cream
  • 1 cup salsa fresco, well drained
  • 1 TBSP caraway seeds
  • Salt and pepper
  • ¾ cup shredded low fat mozzarella cheese
  • Cooking spray
  • Preheat oven to 350 degrees.
  • Heat the olive oil over medium high heat.
  • When oil is hot, add turkey and cook until no longer pink, about 5 minutes.
  • Stir in salsa fresco and heat through, about 1-2 minutes.
  • Remove turkey from pan and stir sour cream in with turkey.
  • Add onion, cabbage, caraway seeds, and mushrooms to same pan, cover and turn heat to medium.
  • Cook veggies, stirring occasionally, until wilted and softened, about 10 minutes (add a splash of water if necessary).
  • While veggies are cooking, heat beans in a small pan.
  • Combine cabbage mixture and black beans with 1/2 of cheese, salt and pepper.
  • Spray small casserole dish with cooking spray and add cabbage/beans/cheese mixture.
  • Layer turkey mixture over veggies.
  • Top with remaining cheese.
  • Bake for 15-20 minutes until well heated and cheese is browned.
  • Optional: serve with more sour cream and/or salsa.