Easy Turkey Veggie & Cheese Casserole Recipe

As most of you know, I really love to cook, and I spend a lot of time in the kitchen preparing healthy meals for MT, me, and now Michael.

But lately cooking has seemed like such a major chore, and I just haven’t been into it.  When I make dinner, I want the recipe to be quick, easy, and completely fuss-free.

MT absolutely loves casseroles, and that’s lucky for me, since they usually yield a lot of servings and get me off the hook from cooking for several nights.

And casseroles aren’t just convenient for lazy bums such as myself.  They are also great for this time of the year when the kids go back to school and homework and after school activities make preparing an elaborate dinner kind of a challenge.

I came up with a recipe for a Turkey Veggie & Cheese Casserole the other night that was incredibly simple to make, relatively healthy, and 100% husband approved (which is the most important part).

Country CrockImage Source

 

Turkey Veggie & Cheese Casserole

(Serves 4-5)

Ingredients

1 pound of lean ground turkey

1 1/2 cups of 2% milk or your dairy-free milk of choice

1/4 cup of whole wheat or gluten-free flour

3 Tablespoons of Country Crock spread, divided

1 bag of frozen mixed vegetables, such as corn, peas, and carrots (thawed)

2 1/4 cups of low fat cheddar cheese

1 Tablespoon of onion powder1/4 cup of Panko or gluten-free bread crumbs

Preheat your oven to 425 degrees.  Melt 2 tablespoons of County Crock spread in a large nonstick skillet and saute the vegetables. Whisk milk and flour in a large bowl.  Add the ground turkey, mixed vegetables, 2 cups of cheese, and onion powder, and toss to mix.  Pour the mixture into an 8 inch baking dish.  Combine the bread crumbs, remaining tablespoon of spread, and the reserved 1/4 cup of cheese, and sprinkle over the top of the casserole.  Bake for 30-35 minutes of until the cheese bubbles and the sides begin to brown.

Turkey Veggie and Cheese Casserole

To be honest, I was a little surprised to learn that County Crock has  zero grams of trans fat per serving, contains no partially hydrogenated oils, has no cholesterol, and has 70% less fat and 30% fewer calories per serving than butter.

Unfortunately, I couldn’t eat this dish because I’m dairy intolerant, but MT happily ate it for several nights in a row.  And I got to kick up my feet and relax. 🙂

Enjoy the rest of your weekend!

erin(For  more recipes, you can follow Country Crock on Pinterest, Twitter, and Facebook.)

 

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

 

 

 

 

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5 Comments

  1. I might make this for Benjamin! (and us, otherwise it would be all he eats for like a year, ha). And congrats on having a sponsored post from a major advertiser, that’s awesome!

  2. Hey Erin,
    I got permission to go against the rules so in the end I nominated you for the Liebster Award! I hope this is good news for you!!!!
    http://kukolina.wordpress.com/2013/09/10/pick-a-card-any-card-you-like/
    http://kukolina.wordpress.com/2013/09/09/fashion-me-and-my-award-anxiety/

    xoxo, Eszter

  3. Is the ground turkey cooked first?

    • I didn’t cook it first because I did not want it to dry out. However, you can add it to the skillet with the mixed vegetables in the beginning if you’d like.

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