Healthy Leftover Turkey Casserole
Turkey casserole is a great way to use up leftover turkey or chicken. This recipe requires simple and healthy ingredients and makes a hearty dinner for your family. With minimum prep time, you’ll get a nutritionally complete meal with an amazing flavor and creamy taste.
Healthy Leftover Turkey Casserole Recipe
Turkey Casserole is a really easy, one-pan recipe that takes only 40 minutes to make! This Casserole is loaded with vegetables, grains, and protein and made with minimum fat. This meal is ideally fit for most healthy diets as it’s nutritious and macro-balanced. The Turkey Casserole recipe is also comforting, cheesy, and all-time crowd-pleasing!
For this casserole, I love to use leftover turkey, but if you don’t have any turkey meat – feel free to use leftover chicken instead!
Benefits of Turkey Casserole
Protein-rich & low-fat meal – It’s made with leftover turkey (or chicken) and uses a mixture of Greek yogurt with evaporated milk for low-fat creamy sauce;
Healthy and nutritious – This casserole is filled with broccoli, mushrooms, and onions that give you all the flavors along with fiber and antioxidants;
Well-balanced and lower in calories – Each serving has just 298 calories; it’s packed with 31 grams of protein, 24 grams of carbs, and only 8 grams of fat! Macro-friendly meals like this are helpful when it comes to losing weight or simply maintaining a healthy body;
Easy and comfort food dinner – This one-pan recipe with simple ingredients couldn’t be easier for a quick 40-minutes dinner that everyone in the family will love!
More Healthy Comfort Food Recipes to Try
Instant Pot Stuffed Bell Peppers
Healthy Eggplant and Meatball Casserole
Pork Tenderloin Medallions in Mushroom Sauce
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| Serving: | Prep time: | Cook Time: | Total Time: |
| 6 servings | 10 min | 30 min | 40 min |
Ingredients for Leftover Turkey Casserole
- 2 Tbsp. (or 14g) olive oil
- 1 medium (or 85g) onion, chopped
- 1/2 lb (or 230g) cremini or white mushrooms, sliced
- 1 Tbsp. (or 8g) all-purpose flour
- 12-oz can (or 354ml) evaporated milk, skimmed
- 3 cups (or 330g) cooked turkey or chicken, cubed or shredded
- 3 cups (or 175g) broccoli florets
- 1 ½ cups (or 200g) cooked rice
- 1 cup (or 225g) plain Greek yogurt, 2%
- 1 tsp. Cajun seasoning or paprika
- 1 tsp. ground coriander seeds
- 1 tsp. garlic powder
- salt & pepper to taste
- 1 cup (or 100g) Monterey Jack or cheddar cheese (reduced fat), shredded
How to Make Leftover Turkey Casserole
- Preheat the oven to 350°F.
- In an oven-safe skillet (I prefer cast iron), heat the oil, over medium heat and add the chopped onion and sauté, stirring occasionally until tender. Add the sliced mushrooms, cook and stir for 5 minutes. Add the flour and cook for 1 minute, stirring often. Slowly add the evaporated milk, stirring constantly, until combined. Bring it to a simmer.
- Add the cooked turkey (or chicken), broccoli florets, cooked rice, Greek yogurt, season with seasonings, salt, and pepper. Stir to combine.
- Sprinkle with shredded cheese over the top and bake for 20-25 minutes until bubbling and the cheese is melted.
- Serve immediately and enjoy!
How Many Calories in Leftover Turkey Casserole
| Calories (per 1 serving, 230g): 298 kcal | Calories (per 100g): 130 kcal |
|---|---|
| Fat: 8.3 g | Fat: 3.6 g |
| Carbohydrates: 24.4 g | Carbohydrates: 10.6 g |
| Protein: 31.2 g | Protein: 13.6 g |
Healthy Leftover Turkey Casserole
Ingredients
- 2 Tbsp. or 14g olive oil
- 1 medium or 85g onion, chopped
- 1/2 lb or 230g cremini or white mushrooms, sliced
- 1 Tbsp. or 8g all-purpose flour
- 12- oz can or 354ml evaporated milk, skimmed
- 3 cups or 330g cooked turkey or chicken, cubed or shredded
- 3 cups or 175g broccoli florets
- 1 ½ cups or 200g cooked rice
- 1 cup or 225g plain Greek yogurt, 2%
- 1 tsp. Cajun seasoning or paprika
- 1 tsp. ground coriander seeds
- 1 tsp. garlic powder
- salt & pepper to taste
- 1 cup or 100g Monterey Jack or cheddar cheese (reduced fat), shredded
Instructions
- Preheat the oven to 350°F.
- In an oven-safe skillet (I prefer cast iron), heat the oil, over medium heat and add the chopped onion and sauté, stirring occasionally until tender. Add the sliced mushrooms, cook and stir for 5 minutes. Add the flour and cook for 1 minute, stirring often. Slowly add the evaporated milk, stirring constantly, until combined. Bring it to a simmer.
- Add the cooked turkey (or chicken), broccoli florets, cooked rice, Greek yogurt, season with seasonings, salt, and pepper. Stir to combine. Sprinkle with shredded cheese over the top and bake for 20-25 minutes until bubbling and the cheese is melted.
- Serve immediately and enjoy!
Notes
| Calories (per 1 serving, 230g): 298 kcal | Calories (per 100g): 130 kcal |
|---|---|
| Fat: 8.3 g | Fat: 3.6 g |
| Carbohydrates: 24.4 g | Carbohydrates: 10.6 g |
| Protein: 31.2 g | Protein: 13.6 g |
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