Inspired by cdkitchen
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This Ground Turkey Casserole, inspired by cdkitchen may not look like much, but it’s damn tasty! Ground turkey, baby kale, onions, cream of mushroom soup, and mozzarella make up the base for this easy to make and very tasty cheesy casserole.
How to make a ground turkey casserole
Not much to prepare for this ground turkey casserole. Cook up some brown rice to start, chop up some onions and some garlic and you’re well on your way to a tasty comfort food recipe.
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Preheat the oven to 350 degrees, put up some brown rice, and grease a 2 or 3 quart baking dish so it’s ready to go when we need it.
In a large skillet, cook up the onions and start browning the ground turkey. We’ll add the Lawry’s Seasoned Salt and garlic in a few minutes into cooking to give it some flavor. Once the onions are soft and the meat is brown, we’ll add the Cream of Mushroom soup and mix all together.
Once that’s all mixed in, add the baby kale in batches and start to wilt.
While the kale wilts into the ground turkey and Cream of Mushroom mixture, let’s whisk together a few eggs in a large bowl. I typically use my hands to whisk eggs, but recently I’ve been obsessed with my Cuisinart Hand Blender. So easy to use and when your done, the top part detaches for an easy cleaning.
Add the meat mixture to the bowl of whisked eggs along with the cooked rice. Mix all together and empty the contents into the greased baking dish. Top with shredded mozzarella cheese!
Bake for about 30 minutes until the cheese has melted.
And there you have it…quick and easy ground turkey casserole! If you love turkey casseroles, be sure to check out another one here.
Should ground turkey have a smell?
It really shouldn’t. I always give my ground turkey a whiff before I cook it up, and 9 times out of 10 you’re good to go. But even with “fresh” turkey meat, I have gotten a bad odor from it and just tossed it to be safe. Make sure to smell it before you cook it and when it doubt you can use ground turkey, pork or grass-fed ground beef for this recipe.
Tools I used in this recipe:
- Lodge Cast Iron Skillet
- Misen Chef’s Knife
- Pyrex Baking Dish
- Pyrex Mixing Bowls
- Cuisinart Hand Mixer
- J.K. Adams Butterfly Carving Board
- KP Kitchen Measuring Cups/Spoons
- Riveira Wooden Cooking Utensils
Ground Turkey Casserole
- Baking dish
- 1 cup brown rice
- 2 lb ground turkey
- 1 cup onion chopped
- 2 can cream of mushroom soup 10.75 oz cans
- 4 cloves garlic minced
- 1 lb baby kale
- 2 tsp Lawry's seasoned salt
- 4 eggs beaten
- 1 lb mozzarella shredded
- pepper to taste
- Preheat the oven to 350 degrees, start cooking the brown rice, and grease a 2 or 3 quart baking dish.
- In a large skillet, cook up the onions and start browning the ground turkey.
- After a few minutes, add the Lawry’s Seasoned Salt and garlic.
- Once the onions are soft and the meat is brown, add the Cream of Mushroom soup and mix all together.
- Once the soup is mixed in, add the baby kale (in batches) and cook until wilted.
- While the kale wilts into the ground turkey and Cream of Mushroom mixture, whisk together a few eggs in a large bowl.
- Once the kale is all wilted, add the meat mixture to the large bowl of whisked eggs. Mix all together.
- Once fully mixed, add the mixture to the greased baking dish and bake for about 30 minutes until the cheese is fully melted and a little brown on top.