Healthy Turkey Casserole
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Makes 4 servings
  • 2 cups shredded cooked white turkey meat
  • 1 cup frozen peas
  • 1 small zucchini (chopped)
  • 1 cup sliced mushrooms
  • 1 Tbsp butter (for dairy-free use vegan margarine)
  • 2 Tbsp gluten-free flour flour (or whole wheat flour if not gluten-free)
  • 1 cup (approx) unsweetened almond milk (or low fat milk)
  • large pinch of ground sage
  • small pinch of dried oregano
  • 1 potato sliced very thin, or grated with a grater.  (Could also use leftover mashed potatoes-spread in a very thin layer)
  • Optional: salt & pepper to taste
  1. Preheat oven to 350 degrees.
  2. In a medium skillet, saute veggies (except peas) until soft, set aside.  In the same pan, melt butter, add flour and stir together to make a paste.  Add enough milk to make creamy consistency (may need more than 1 cup).
  3. Add a pinch of salt & pepper, sage & oregano.
  4. Add in cooked turkey, peas, veggies to pan and stir to combine.
  5. Place in 8x8 oven proof casserole dish, top with potatoes.  Cook for 20 minute or until potatoes on top are soft and browned.
Serving size: ¼ of recipe Calories: 210 Fat: 6.5 g Carbs: 16 g Sugar: 2.4 g Protein: 22 g
Recipe by Busy But Healthy at