This creamy ground turkey & broccoli noodle casserole is an easy dinner recipe the family will love! Made with egg noodles, cheddar cheese and sour cream, it's quick comfort food that's toddler approved ;).

Easy casserole dinners are a mom's best friend.
Well, casseroles and coffee of course ;).
This casserole recipe is made with ground turkey, broccoli, carrots and egg noodles in a creamy sauce made with cheddar cheese and sour cream.
It's quick and easy comfort food that even my toddler loves.
Autumn, my now 2 year old, has become quite the picky eater and as a foodie this breaks my heart!
She used to eat anything and everything but then she hit 2 and now I get to play mission impossible thinking of ways to hide her veggies in her food.
This ground turkey casserole is definitely one of the dinners that are Autumn-approved and that I feel good about her eating.
It's got the broccoli and carrots in it too and I feel like as long as they're covered in cheesy creamy goodness, she'll eat them ;).
These days I find myself cooking and prepping dinner during naptime which is another great thing about this casserole recipe...you can make it ahead so all you have to do is bake it when ready.
Ground Turkey Noodle Casserole Ingredients:
- olive oil
- lean ground turkey
- broccoli florets
- carrots
- yellow onion
- garlic
- chicken broth
- milk
- Dijon mustard
- fresh thyme
- shredded cheddar cheese
- sour cream (or plain Greek yogurt)
- egg noodles
Broccoli Noodle Casserole substitutions:
- Ground turkey-ground chicken, shredded chicken breast or leftover rotisserie chicken also works
- Broccoli-you can use peas or spinach (or both!)
- Milk-feel free to use any milk here
- Shredded cheddar cheese-you can use any shredded cheese you like
- Sour cream-you can use plain Greek yogurt or even cream cheese
- Egg noodles-feel free to use any short pasta such as elbows, rotini etc.
- You can also make this casserole with wild rice or quinoa
How to make Ground Turkey & Broccoli Noodle Casserole:
- Cook noodles according to package directions to al dente or undercook by 2 minutes. Drain, toss with olive oil to avoid sticking, and set aside.
- Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add ground turkey and cook 5-7 minutes until no longer pink and slightly browned. Remove from pan and set aside in a large bowl.
- Return pan to stove, add remaining 1 tablespoon olive oil and butter . Add broccoli, carrots, onions, pinch of salt and pepper. Cover, and cook 2-3 minutes until softened. Remove cover, add garlic and cook 1 minute.
- Add flour, cook 1 minute. Slowly whisk in broth, adding a little at a time, then add the milk, Dijon and thyme.
- Bring mixture to a boil, then lower and simmer 5-7 minutes until slightly thickened.
- Stir in cheddar cheese and sour cream. Remove from heat.
- Add back the ground turkey, then stir in the egg noodles.
- Pour mixture in 13x9 casserole dish. Top with panko topping and bake at 375 degrees for 20-25 minutes or until bubbling.
This turkey and broccoli casserole recipe is originally adapted from skinnytaste.
I like using the ground turkey (or chicken) because I usually always have it in my freezer and it's easier for the kids to eat.
How to keep this a healthy ground turkey casserole:
- Be sure to use lean ground turkey or chicken. I always use a 90% lean ground turkey.
- Use low fat cream cheese or substitute with Greek yogurt.
- Make with whole wheat egg noodles or pasta or use wild grain rice or quinoa.
Can I make this casserole ahead?
Yes! Just follow the instructions up until baking and don't top with panko. Cover and store in the refrigerator up to 1 days ahead.
When ready to bake, remove from refrigerator, top with the panko and bake as state in the recipe instructions.
To freeze: cover tightly and place in freezer for up to 3 months. When ready to bake, remove and let sit out for 30 minutes at room temperature. Top with panko and bake until cheese is bubbling.
For more easy casserole dinner ideas:
Healthy Vegetarian Enchilada Casserole
BBQ Chicken & Broccoli Cauliflower Rice Casserole
Cheesy Balsamic Chicken Cauliflower Rice Casserole
If you give this recipe a try, don't forget to let me know in the comments below or give it a star rating, I always love to hear your feedback!
Ground Turkey & Broccoli Noodle Casserole
This creamy ground turkey & broccoli noodle casserole is an easy dinner recipe the family will love! Made with egg noodles, sour cream and cheddar cheese, it's quick comfort food that's toddler approved ;).
Ingredients
- 2 cups egg noodles
- 2 tablespoons olive oil, divided, plus more for drizzling the top
- 1 lb ground turkey (can substitute with ground chicken or shredded chicken breast)
- 1 tablespoon butter
- 2 cups broccoli, cut into small florets
- 1 cup carrots, thinly sliced
- ½ cup yellow onion, diced
- salt, to taste
- pepper, to taste
- 1 tablespoon (3 cloves) garlic, minced
- 3 tablespoons flour
- 1 ¾ cup chicken broth
- 1 cup milk
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons fresh thyme (or ½ teaspoon dried)
- 1 cup shredded cheddar cheese
- ½ cup sour cream (or plain Greek yogurt)
- ¼ cup panko breadcrumb (or regular bread crumbs)
- 1-2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees. Spray a 13 x 9 baking dish with cooking spray. Set aside.
- Cook noodles in salted water according to package directions to al dente or undercook by 2 minutes. Drain, toss with olive oil to avoid sticking, and set aside.
- Meanwhile, in a large sauté pan, heat 1 tablespoon olive oil over medium heat. Add ground turkey and cook 5-7 minutes until no longer pink and slightly browned. Remove from pan and set aside in a large bowl.
- Return pan to stove, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Add broccoli, carrots, onions, a pinch of salt and pepper. Cover, and cook 2-3 minutes until softened. Remove cover, add garlic and cook 1 minute.
- Stir in flour and cook for 1 minute. Slowly whisk in broth, then add the milk, Dijon mustard and thyme.
- Bring mixture to a boil, then lower and simmer 5-7 minutes until slightly thickened (it should coat the back of the spoon).
- Stir in cheddar cheese and sour cream. Remove from heat.
- Add back the ground turkey, then stir in the egg noodles until evenly combined. Add more salt and pepper if needed.
- Pour mixture in 13x9 casserole dish. Top with panko and grated cheese, drizzle with olive oil. Bake for 20-25 minutes or until the top is lightly browned and cheeses are bubbling.
Notes
*To make ahead: follow the instructions up until baking and don't top with panko. Cover and store in the refrigerator up to 1 days ahead.
*To freeze: cover tightly and place in freezer for up to 3 months. When ready to bake, remove and let sit out for 30 minutes at room temperature. Top with panko and bake until cheese is bubbling.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 646Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 121mgSodium: 658mgCarbohydrates: 68gFiber: 11gSugar: 6gProtein: 39g
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