The Best Cheesy Chicken Broccoli Rice Casserole

You all know by now that I am a total cheesy casserole girl. There is just something so nostalgic and comforting about a warm dish bubbling out of the oven, especially when there’s cheese involved. If I’m being honest, I always love me some Velveeta in my casseroles; it creates that perfectly smooth, creamy texture that’s hard to beat (much like my favorite crockpot mac and cheese with velveeta!).

This recipe is also a total lifesaver for busy weeknights because it’s designed to use what you have. You’ll need 3 cups of cooked rice, which makes this a great recipe to keep on hand as I often make it with leftover Chinese rice. I also make sure to use juicy chicken thighs for this bake because they stay so tender in the oven, ensuring every bite is packed with flavor and never dry.

Must-Have Ingredients & Tips

• Broccoli: Use fresh florets and give them a quick steam so they stay bright green and tender-crisp in the casserole.
• Chicken Thighs: These are a must for maximum juiciness! Brown them with the onions first to lock in all that savory flavor.
• Velveeta: This is the secret to that silky, nostalgic sauce that coats every single grain of rice perfectly.
• Cooked White Rice: I love keeping this recipe on hand for leftover Chinese rice, but it works just as well with a fresh batch from the rice cooker if you’re starting from scratch.
• Shredded Cheddar Cheese: Don’t skip the extra sprinkle on top! It creates that beautiful golden, bubbly crust we all love.

How to Make It

Preheat your oven and get your 9×13 baking dish ready with a quick mist of non-stick spray.

Quickly steam your fresh broccoli florets until they are bright green, then add them right into your baking dish.

Cook your bite-sized chicken thighs and diced onions in a skillet until the chicken is no longer pink and the onions are soft. Add them to the dish.

Layer your cooked rice over the chicken and broccoli in the baking dish.

Whisk together a quick roux of butter and flour, add the milk until thickened, and then stir in the cubed Velveeta until it’s a smooth, melted cheese sauce.

Pour that creamy gold sauce over the chicken and rice, stir it all together until coated, and top with plenty of shredded cheddar.

Pop it in the oven until the cheese is bubbly and the top is a beautiful golden brown.

Storing Leftovers for Lunch

This casserole makes the absolute best leftovers for lunch the next day! Just scoop any remaining portions into airtight containers and keep them in the fridge. Because we used Velveeta and juicy chicken thighs, it stays incredibly creamy and doesn’t dry out when you reheat it in the microwave. It’s the kind of lunch you’ll actually look forward to!

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Cheesy Velveeta Chicken Broccoli Rice Casserole

A nostalgic, ultra-creamy casserole featuring tender chicken thighs, fresh broccoli, and a silky Velveeta cheese sauce. The perfect way to use up leftover white rice for a quick weeknight meal!

Course Main Course

Cuisine American

Keyword Cheesy Velveeta Chicken Broccoli Rice Casserole, Comfort food casserole, Easy weeknight dinner, Leftover Rice Recipe, velveeta cheese sauce

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 3 cups broccoli florets fresh
• 1 1/2 pounds chicken thighs boneless and skinless, cut into bite-sized pieces
• 1 small yellow onion diced
• 1 teaspoon garlic powder
• salt and pepper to season
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 8 ounces Velveeta cubed
• 3 cups cooked white rice
• 1 cup shredded cheddar cheese for the top

Instructions

• Preheat your oven to 375 degrees F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
• Chop your fresh broccoli into bite-sized florets and steam them for 2 to 3 minutes until they are bright green and slightly tender. Add the cooked broccoli into the baking dish.
• Season the chicken with garlic powder, salt, and pepper. In a large skillet over medium-high heat, cook the bite-sized chicken thigh pieces and diced onion for about 8 to 10 minutes until the chicken is no longer pink. Add the chicken and onions into the baking dish.
• In the baking dish add cooked rice on top of the chicken and broccoli.
• Using the same skillet you cooked the chicken and onions in, melt the butter over medium heat and whisk in the flour for 30 seconds.
• Slowly pour in the milk, whisking constantly until the mixture thickens. Stir in the cubed Velveeta until it is completely melted and the sauce is silky and smooth.
• Pour the creamy cheese sauce over the chicken and rice mixture, stirring until everything is perfectly coated.
• Sprinkle the shredded cheddar cheese over the top.
• Bake for 25 to 30 minutes until the cheese is bubbly and top is lightly golden brown. Allow to sit for 5 minutes before serving. Enjoy!

The post Cheesy Velveeta Chicken Broccoli Rice Casserole appeared first on Brooklyn Farm Girl.

Cheesy Southwest Ground Turkey & Sweet Potato Casserole

If you are looking for a dinner that the whole family will actually agree on, this Cheesy Southwest Ground Turkey and Sweet Potato Casserole is it.

I’ll be honest, we aren’t exactly a “sweet potato family” over here, but this dish totally changed the game. I diced the potatoes extra small and let them simmer with the salsa and black beans, and it worked like a charm. My husband actually thought the sweet potatoes were just more diced peppers! He didn’t even notice they were in there, and let’s just say there wasn’t a single scoop left in the pan by the time we were done.

This has quickly become one of our favorite ground turkey recipes, right up there with my Ground Turkey and Rice Casserole. It’s just so simple to throw together on a busy weeknight when the girls are running around. We love serving a big scoop of this over fluffy white rice for taco bowls, but it’s also incredible tucked into warm tortillas like a taco. Plus, if you’re lucky enough to have any leftovers, they heat up perfectly for lunch the next day. It’s a filling, cheesy meal that hits the spot every single time.

Tips for the Best Turkey & Sweet Potato Casserole

• Size Matters for Sweet Potatoes: Make sure you dice your sweet potatoes into small, even pieces. If the chunks are too big, they’ll take forever to soften and won’t fit nicely on a spoon or inside a taco. Keeping them small ensures they get tender during that quick 5-minute simmer and the final bake.
• Pick Your Pepper: I personally love the pop of color you get from a red or yellow bell pepper, but don’t stress if you only have a green one in the fridge. Use what you have! It’ll still add that great crunch and flavor to the turkey mix.
• The Salsa Shortcut: You can use your favorite jar of mild or medium salsa here. If you find your pantry is looking a little bare, I’ve even used cans of diced tomatoes to make homemade salsa.
• Canned Beans: I’m a firm believer in not rinsing the black beans for most recipes. That little bit of liquid from the can adds extra flavor and helps create a bit of a “sauce” with the salsa so the casserole doesn’t dry out in the oven.

How to Make Southwest Turkey and Sweet Potato Casserole

Heat the olive oil in a large skillet and add the ground turkey, diced onion, and peppers. Cook until the turkey is fully browned and the vegetables have softened.

Stir in the minced garlic, cumin, paprika, salt, and pepper, cooking just until fragrant.

Add the diced sweet potatoes, black beans, and salsa to the skillet. Stir everything together well, cover, and let it simmer for a few minutes to give the sweet potatoes a head start on getting tender.

Remove the skillet from the heat and stir in a portion of the shredded cheese.

Transfer the mixture into a prepared baking dish and press it down into an even layer.

Cover the dish with foil and bake.

Remove the foil, sprinkle the remaining cheese over the top, and return it to the oven uncovered until the cheese is completely melted and bubbly.

Serve warm over rice or inside tortillas with your favorite toppings like cilantro or green onions.

Storing and Reheating Leftovers

• In the Fridge: Store any leftover casserole in an airtight container for up to 3–4 days. This is one of those meals that actually tastes even better the next day once the spices have really settled into the sweet potatoes!
• In the Freezer: You can freeze this! Let it cool completely, then store in a freezer-safe container for up to 3 months. To reheat, just let it thaw in the fridge overnight.
• Reheating: For the best results, reheat individual portions in the microwave for 1–2 minutes. If you have a larger amount left, you can pop it back in the oven, covered with foil, until it’s warmed through and the cheese is melty again.

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Cheesy Southwest Ground Turkey & Sweet Potato Casserole

This Cheesy Southwest Ground Turkey & Sweet Potato Casserole is the ultimate comfort food! Loaded with savory black beans and tender sweet potatoes, it’s a filling meal that's perfect for family dinner. It's delicious served over fluffy rice (taco bowls!) or tucked into warm tortillas!

Course Main Course

Cuisine American, Mexican

Keyword cheesy turkey bake, Family Dinner Casserole, Ground Turkey Sweet Potato casserole, Southwest Black Bean Casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pamela Reed

Ingredients

• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/2 cup onions finely diced
• 1/2 cup red bell pepper (or yellow pepper) diced
• 2 cloves garlic minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• salt and pepper to taste
• 1 1/2 cups sweet potatoes peeled and diced small (see notes)
• (1) 15 ounce can black beans drained (i dont rinse them!)
• 1 cup salsa (go with your favorite – mild or medium)
• 1 1/2 cups shredded cheddar or Mexican blend cheese divided
• optional: cilantro or green onions for topping chopped

Instructions

• Preheat the oven to 375 degrees F and spray a 9×13 baking dish with nonstick spray.
• Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey, onion, and peppers. Cook, breaking the meat apart, until the turkey is fully browned and veggies are soft (about 5–7 minutes).
• Add the garlic, cumin, paprika, salt, and pepper. Cook for 1 minute until fragrant.
• Add the diced sweet potatoes, black beans, and the salsa. Stir well.
• Cover the skillet and let it simmer on low for 5 minutes. This jump-starts the sweet potatoes so they are tender later.
• Remove from heat. Stir in 1/2 cup of the cheese.
• Transfer the mixture to the prepared casserole dish. Press it down slightly.
• Cover with foil and bake for 20 minutes.
• Remove foil, sprinkle the remaining 1 cup of cheese on top, and bake uncovered for another 10 minutes until the cheese is melted and bubbly.
• Serve with warm tortillas or serve over rice with a dollop of sour cream or guacamole. For extra garnish, add fresh cilantro or green onions on top.

Notes

Tip: Make sure to dice your sweet potatoes into small, even pieces, it helps them cook way faster and ensures every bite is perfectly tender.

The post Cheesy Southwest Ground Turkey and Sweet Potato Casserole appeared first on Brooklyn Farm Girl.

No Sour Cream Million Dollar Chicken Casserole

Listen, I’m not here to give you a healthy version of this classic—I’m just here because I think sour cream and mayo are totally yuck! I’m a creamy chicken and egg noodle girl through and through, so I ditched the “white stuff” and made a version we actually want to eat. This Million Dollar Chicken Casserole uses a rich, homemade cheese sauce instead, giving you all that comforting flavor in an easy family weeknight dinner. Let’s get cooking!

This no mayo chicken casserole is the ultimate win because it’s simple, kid-friendly, and topped with that iconic buttery Ritz cracker crust. To really lean into that comfort food feeling, I love to serve it with my fluffy dinner rolls—there is nothing better than using a warm roll to soak up that extra sauce. Whether you call it a creamy chicken pasta bake or just a cozy casserole, it’s a hearty meal that the whole family will actually clear their plates for.

Looking for more casseroles using chicken thighs? Try my Chicken Alfredo Casserole with Fingerling Potatoes next!

Ingredient Notes & Tips

• Chicken Thighs vs. Breasts: I personally love using boneless, skinless chicken thighs because they stay incredibly juicy and tender in the oven. However, if you have chicken breasts on hand, those work perfectly too—just be careful not to overcook them in the skillet so they stay moist in the casserole.
• The Best Noodles: Wide egg noodles are the gold standard for this recipe because they hold onto that creamy homemade cheese sauce so well. In a pinch, you could definitely use broken spaghetti or even rotini; just aim for a pasta shape that has some “nooks and crannies” for the sauce.
• The Cheese Sauce: We are skipping the mayo and sour cream and making a quick roux with butter, flour, and milk. For the best flavor, I recommend using sharp cheddar cheese—it gives that punchy, “million dollar” taste that mild cheddar just can’t match.
• The “Cream of” Soups: Using both cream of chicken and cream of mushroom adds a deep, savory layer of flavor. If you aren’t a fan of mushrooms, you can easily swap that can for a second can of cream of chicken or even cream of celery.
• Ritz Cracker Topping: That buttery, salty crunch is what makes this a classic! Make sure to toss the crushed Ritz crackers with melted butter before sprinkling them on top; it ensures they turn a perfect golden brown without burning.

How to Make Million Dollar Chicken Casserole

Cook your egg noodles until they are just tender, then drain and add them directly into your 9×13 baking dish.

Season and sauté your chicken in a skillet until golden. Once done, chop or shred it into bite-sized pieces and layer it over the noodles.

In the same skillet, melt butter and soften the onions. Stir in the flour and milk to create a smooth base, then melt in the cheeses and seasonings until you have a creamy sauce.

Pour that cheese sauce over the chicken and noodles.

Add the “cream of” soups and give everything a gentle stir right in the dish until well combined.

Add the remaining shredded cheese on top. Mix your crushed crackers with a little melted butter and sprinkle them generously over the top for that signature golden crust.

Pop it in the oven until the sauce is bubbly and the cracker topping is perfectly toasted.

Serve and enjoy!

Freezing and Storing Leftovers

For a freezer-friendly meal, you can prep this casserole ahead of time in a freezer-safe 9×13 dish. I recommend assembling everything but the Ritz cracker topping, wrapping it tightly in plastic wrap and foil, and freezing it for up to 3 months. When you’re ready to bake, thaw it in the fridge overnight, add your fresh buttery cracker crumbs, and bake as directed. It’s the perfect “emergency dinner” for those busy weeknights!

To store any leftovers, place the Million Dollar Chicken Casserole in an airtight container and keep it in the refrigerator for up to 3–4 days. When you’re ready for round two, you can reheat individual portions in the microwave or pop the whole dish back in the oven at 350 degrees until heated through. If the noodles have soaked up too much of that creamy cheese sauce, just add a splash of milk before reheating to bring back that perfect texture.

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Million Dollar Chicken Casserole (No Sour Cream, No Mayo)

Rich, creamy, and comforting, this Million Dollar Chicken Casserole uses a homemade cheese sauce without sour cream or mayo. Tender chicken thighs, perfectly cooked noodles, and a buttery cracker topping make it kid-friendly and weeknight-ready. Easy to prep ahead and freezer-friendly for busy nights.

Course Main Course

Cuisine American

Keyword Comfort Food Casserole with Ritz Crackers, Easy Weeknight Pasta Bake, Kid-Friendly Chicken Thigh Recipes, million dollar chicken casserole, No Sour Cream Chicken Casserole

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 12 ounces wide egg noodles
• 1 pound boneless skinless chicken thighs (or breast)
• 3 tablespoons butter for cheese sauce
• 1 small yellow onion diced
• 3 tablespoons flour
• 2 cups milk
• 2 cups sharp cheddar cheese shredded (divided)
• 1/2 cup Parmesan cheese grated
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• (1) 10.5 ounce can cream of chicken soup
• (1) 10.5 ounce can cream of mushroom soup
• 1 cup crushed Ritz crackers
• 2 tablespoons butter melted (for cracker topping)

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray.
• Cook the egg noodles according to package instructions until just al dente. Drain and place directly in the baking dish.
• While the noodles cook, season chicken with salt and pepper. Cook in a skillet over medium heat until fully cooked (6–7 minutes per side for thighs, 5–6 for breast). Remove from skillet and shred or chop into bite-sized pieces, then add directly on top of the noodles in the baking dish.
• In the same skillet, melt butter over medium heat. Add diced onions and cook 4–5 minutes until soft. Sprinkle flour over the onion and stir 1 minute to form a roux. Gradually whisk in milk until smooth and slightly thickened. Stir in 1 1/2 cups shredded cheddar cheese and all the Parmesan until creamy. Add garlic powder, salt, and pepper and stir.
• Pour the cheese sauce evenly over the chicken and noodles in the baking dish. Add the cream of chicken soup and cream of mushroom soup on top, then gently stir everything in the dish until well combined. Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top.
• In a small bowl, mix crushed crackers with 2 tablespoons of melted butter then sprinkle evenly over the casserole.
• Bake 25–30 minutes until bubbly and golden on top. Let rest 5 minutes before serving. Enjoy!

The post Million Dollar Chicken Casserole (No Sour Cream! No Mayo!) appeared first on Brooklyn Farm Girl.

Why This Ground Chicken Noodle Casserole is a Family Favorite

There is something so incredibly cozy about a casserole that brings together all the best comfort foods in one dish. In my house, if it involves noodles or tater tots, my kids are at the table before I even call them for dinner! This hearty meal is a total crowd-pleaser, combining lean ground chicken with a silky, homemade cheese sauce that makes it feel special without being complicated.

It’s the kind of dinner that fills everyone up happily! If your family is as obsessed with that golden, crunchy topping as mine is, you have to try my Cheesy Ground Turkey Tater Tot Casserole too—it’s another tater tot classic that we keep on a regular rotation!

The Simple Ingredients

This recipe uses kitchen staples that come together quickly. Here are a few things to keep in mind:

• Fresh Broccoli: I love using fresh florets here. They get a quick blanch in the pasta water so they stay vibrant and tender-crisp without getting mushy in the oven.
• Wide Egg Noodles: These are the ultimate “comfort” noodle. They hold onto that homemade cheese sauce beautifully and provide a great texture alongside the chicken.
• Frozen Tater Tots: You’ll need most of a bag for that perfect crust. I usually find I have just a small handful of frozen tots left over—I just pop them back in the freezer for baked cheeseburgers night!

How to Make It

Cook your egg noodles in salted water. In the final few minutes of boiling, toss the broccoli florets right into the same pot so they cook together.

Drain them well and then toss them in a 9×13 baking dish.

In a skillet, cook the ground chicken with diced onions until browned and fragrant. Stir in the garlic and seasoning at the very end.

Add the ground chicken mixture into the baking dish on top of the noodles.

Melt butter and whisk in flour to create a quick roux. Slowly add your milk, stirring until it thickens into a creamy sauce, then melt in the shredded cheddar until smooth.

Pour this cheese mixture into the baking dish.

Mix well, making sure the cheese sauce completely coats everything.

Spread it out flat, add a little extra cheese, and line up those tater tots in neat rows.

Bake until the top is golden and perfectly crispy.

Serve and enjoy this yummy tater tot casserole!

Storing and Reheating

If you’re lucky enough to have leftovers, this casserole keeps beautifully!

• To Store: Keep any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• To Reheat: For the best results, I recommend using the oven or a toaster oven to help the tater tots regain their crunch. If you’re in a hurry, the microwave works great, though the tots will be a bit softer. Just add a splash of milk before heating if you want to loosen up the cheese sauce again!

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Cheesy Ground Chicken Noodle Casserole with Tater Tot Crust

Upgrade your weeknight dinner with this Cheesy Ground Chicken Noodle Casserole. Featuring tender egg noodles, fresh broccoli, and a velvety homemade cheddar sauce, all topped with a crispy tater tot crust. It’s an easy, family-friendly meal that delivers ultimate comfort in every bite!

Course Main Course

Cuisine American

Keyword Ground Chicken Casserole, ground chicken noodle casserole, Homemade Cheesy Noodle Bake, One-Pan Chicken and Broccoli Pasta, Tater Tot Topped Casserole

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 1 (12 ounce bag) wide egg noodles
• 4 cups fresh broccoli chop the florets into small pieces
• 1 pound ground chicken
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups sharp cheddar cheese shredded (divided)
• 1 (28 ounce bag) bag frozen tater tots

Instructions

• Preheat your oven to 400 degrees F and spray a 9×13-inch baking dish with non-stick cooking spray.
• Bring a large pot of salted water to a boil and add the egg noodles. When there are 4 minutes left of cook time according to the package, add the fresh broccoli florets to the boiling water. Drain and pour noodles and broccoli into the baking dish.
• In a large skillet over medium-high heat, brown the ground chicken and diced onion until the chicken is cooked through. Stir in the minced garlic, paprika, salt, and pepper, and cook for 1 additional minute. Pour this on top of the noodles mixture in the baking dish.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk. Continue stirring until the sauce thickens, then remove from heat and stir in 1 1/2 cups of the shredded cheddar cheese until melted. Pour this mixture into the baking dish.
• Mix everything in the baking dish, making sure the cheese sauce coats everything. Spread the mixture flat and sprinkle the remaining 1/2 cup of cheese over the top.
• Arrange the frozen tater tots in rows across the top of the casserole. (There are usually a few tater tots left over, so I just toss them back in the freezer for later.)
• Bake for 25–30 minutes or until the tater tots are golden brown and crispy. Serve and enjoy!

The post Cheesy Ground Chicken Noodle Casserole with Tater Tot Crust appeared first on Brooklyn Farm Girl.

Why This Ground Chicken Enchilada Casserole is a Family Favorite

If there is one thing that brings everyone to the table without a single complaint, it’s a bubbly, cheesy casserole. This Loaded Ground Chicken Enchilada Casserole has officially entered our weekly rotation because it hits that perfect sweet spot: it’s incredibly hearty and filling without being overly heavy. Unlike some traditional Mexican dishes that can pack too much heat for the little ones, this version is mild and kid-friendly, focusing on savory spices and melty cheese instead of fire. I personally love to top my portion with a big spoonful of mild salsa verde for a little extra tang, but it’s absolutely delicious exactly as it is right out of the oven.

I love how much “hidden” goodness from beans and veggies is packed into every layer! If you love these zesty flavors but want a sweet cornbread topping, try my Crockpot Enchilada Casserole. You really can’t go wrong with an easy “no-roll” enchilada night! Need another kid-friendly ground chicken dinner this week? My Cheesy Ground Chicken Noodle Casserole with Tater Tot Crust is a guaranteed empty-plate meal.

Ingredients You’ll Need

• Ground Chicken: A lean, protein-packed alternative to beef that soaks up the enchilada sauce beautifully.
• Bell Pepper: I usually reach for a green bell pepper for that classic savory flavor, but feel free to use red, orange, or yellow if you prefer a bit of sweetness.
• Black Beans: Here is my big secret: never rinse the beans! I drain the excess liquid from the can, but I don’t rinse them under the tap. Keeping that little bit of starchy liquid adds so much flavor and helps keep the filling perfectly moist.
• Corn Tortillas: These provide the structure for our layers. Using corn tortillas also keeps this recipe naturally gluten-free!
• Enchilada Sauce: A large can of red sauce ties everything together. Look for a “mild” version if you want to keep it strictly kid-friendly.
• The Blend: A mix of Mexican blend or mild cheddar cheese ensures every bite is perfectly gooey.

How to Make It

In a large skillet, brown the chicken and onion. Toss in the bell peppers for a few minutes until they soften up.

Stir in your black beans, corn, and spices. Let everything cook together for a couple of minutes so the flavors get to know each other.

Start with a little sauce on the bottom of your 9×13 dish. Then add tortillas so they cover the bottom.

Layer half of the chicken and veggie mix over the tortillas, drizzle with some of the sauce, and top with a layer of shredded cheese.

Add another layer of tortillas, followed by the rest of the chicken mixture, more sauce, and a sprinkle of cheese.

Top with a final layer of tortillas, pour over the rest of the sauce, and finish with a final sprinkle of cheese.

Pop it in the oven for about 20–25 minutes. You’re looking for bubbly cheese and edges that have just a hint of a golden crunch. Allow to sit for a few minutes to set and then slice into pieces.

Serve and enjoy this delicious casserole! It’s one of my favs!

Storing and Reheating

Freezer Tip: This is a great freezer meal! You can assemble the whole thing, wrap it tightly in foil, and freeze it before baking. Just add about 15–20 minutes to the bake time when you’re ready to eat.

To Store: If you have leftovers (lucky you!), they stay fresh in an airtight container in the refrigerator for up to 4 days.

To Reheat: You can microwave individual portions for 1–2 minutes, or if you want to keep the tortillas from getting too soft, pop a slice back into the oven or a toaster oven at 350 degrees F until warmed through.

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Loaded Ground Chicken Enchilada Casserole

This Loaded Ground Chicken Enchilada Casserole is a simple, 45-minute family dinner. Layers of corn tortillas, lean ground chicken, black beans, and melty cheese make this an easy, hearty weeknight favorite.

Course Main Course

Cuisine American, Mexican

Keyword easy ground chicken dinner idea, Gluten-Free Enchilada Bake, ground chicken enchilada casserole, Healthy Mexican Casserole, no-roll enchiladas

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 1 pound ground chicken
• 1 small yellow onion diced
• 1 bell pepper I use green but you can use any color, diced
• 1 (15 ounce can) black beans drained but I never rinse them
• 1 cup corn fresh, frozen, or canned
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• salt and pepper to taste
• 1 (15-19 ounce can) red enchilada sauce
• 12 to 15 corn tortillas
• 2 cups mexican blend or mild cheddar cheese shredded (divided)

Instructions

• Preheat your oven to 375 degrees F and lightly spray a 9×13-inch baking dish with non-stick cooking spray.
• In a large skillet over medium-high heat, brown the ground chicken and diced onion until the chicken is no longer pink.
• Add the diced bell pepper to the skillet and sauté for 3 to 4 minutes until slightly softened.
• Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for 2 minutes to let the flavors combine, then remove from heat.
• Spread a small amount of enchilada sauce (about 1/4 cup) over the bottom of the 9×13-inch baking dish to prevent sticking. Place a layer of corn tortillas over the sauce, cutting them in half if necessary to cover the bottom of the dish completely.
• Spread half of the ground chicken and veggie mixture over the tortillas, then drizzle with 1/3 of the remaining enchilada sauce and sprinkle with 1 cup of shredded cheese.
• Add a second layer of corn tortillas, followed by the remaining chicken mixture, another 1/3 of the sauce, and 1/2 cup of cheese.
• Place a final layer of corn tortillas on top. Pour the remaining enchilada sauce over the tortillas and sprinkle the last 1/2 cup of cheese over the top.
• Bake for 20 to 25 minutes or until the cheese is melted and bubbly and the edges are slightly crisp. Allow to sit for a few minutes before serving. Enjoy!

The post Loaded Ground Chicken Enchilada Casserole appeared first on Brooklyn Farm Girl.

Why We Love This Cheesy Ground Turkey Casserole

If you’re a fan of hearty, comforting weeknight dinners, this Cheesy Ground Turkey Broccoli Rice Casserole is a must-try. Packed with tender ground turkey, fluffy rice, and crisp-tender broccoli, it’s smothered in creamy Velveeta cheese for that ultimate gooey, cheesy goodness. Who doesn’t love Velveeta? Its smooth meltability turns this casserole into a rich dish the whole family will devour.

If you love this turkey version, try my Cheesy Velveeta Chicken Broccoli Rice Casserole for a juicy chicken thigh variation!

Notes on Ingredients

• Frozen broccoli works well in this casserole, and it’s super easy to prep. Just place your frozen broccoli in a microwave-safe bowl with 2 tablespoons of water, cover with a paper towel, and microwave for 3-5 minutes until tender. Drain any excess water before adding it to your casserole.
• Ground turkey keeps this dish light yet hearty. Cooking it with onion first adds depth of flavor and ensures the meat stays juicy.
• Velveeta cheese melts perfectly into the cream of mushroom and cream of chicken soups, creating a smooth, cheesy sauce that binds all the ingredients together.
• Long-grain white rice is ideal for absorbing the cheese sauce without getting mushy. Make sure it’s fully cooked before mixing with the sauce.
• A buttery panko breadcrumb topping adds a golden, crunchy finish that contrasts beautifully with the creamy casserole.

How to Make Cheesy Ground Turkey Broccoli Rice Casserole

Brown the ground turkey and sauté onions until tender. Drain excess fat.

Stir in Velveeta cubes, cream of mushroom soup, cream of chicken soup, and milk until melted into a smooth sauce.

Add the cheesy ground turkey mixture into a 9×13 baking dish.

Mix in the cooked rice, thawed broccoli, paprika, and black pepper, stirring until everything is coated in cheese sauce.

Mix panko breadcrumbs with melted butter and sprinkle on top.

Bake for 25–30 minutes until bubbly and golden brown.

Serve warm and enjoy this delicious casserole!

Storing & Reheating

To store, cool the casserole completely, cover tightly, and refrigerate for up to 4 days. To reheat, microwave individual portions for 2–3 minutes or bake at 350 degrees F for 15–20 minutes until heated through.

Freezing and Meal Prep

This casserole is perfect for meal prep and make-ahead dinners. To freeze the entire dish, assemble the casserole completely (including the panko topping) but do not bake. Cover the dish tightly with plastic wrap and a layer of foil to prevent freezer burn, then freeze for up to 3 months. When ready to eat, thaw the casserole overnight in the fridge. Bake at 350 degrees F for 30–40 minutes, or until heated through and the topping is golden and crispy.

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Velveeta Ground Turkey Broccoli Rice Casserole

Creamy, cheesy, and oh-so-comforting, this Ground Turkey, Rice, and Broccoli Casserole melts Velveeta into every bite for a hearty, Midwestern-style weeknight favorite.

Course Main Course

Cuisine American

Keyword Cheesy Ground Turkey Broccoli Casserole, Comfort food dinner, easy family meals, Ground turkey and rice casserole, Velveeta cheese casserole

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Author Pamela Reed

Ingredients

• 1 pound ground turkey
• 1/4 cup onion finely chopped
• 2 cloves garlic minced
• 1 (10 ounce bag) frozen broccoli thawed and drained
• 1 (8 ounce package) Velveeta cheese cut into cubes
• 1 (10.5 ounce can) condensed cream of mushroom soup
• 1 (10.5 ounce can) condensed cream of chicken soup
• 1/2 cup milk
• 3 cups cooked long-grain white rice
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 2/3 cup panko bread crumbs
• 2 tablespoons butter melted

Instructions

• Preheat your oven to 350 degrees F and spray a 9×13 baking dish with nonstick spray.
• In a large skillet over medium-high heat, cook the ground turkey and chopped onion until the meat is browned and the onion is soft. Drain any excess grease.
• Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant.
• Stir in the cubed Velveeta, cream of mushroom soup, cream of chicken soup, and milk. Stir constantly for 2–3 minutes until the cheese melts and creates a smooth, golden sauce.
• Add the cheesy ground turkey mixture into the baking dish. Stir in the cooked rice (yes, make sure it’s cooked first!), thawed broccoli, paprika, and black pepper into the dish. Mix well until every grain of rice is coated in the cheese sauce.
• In a small bowl, mix the panko bread crumbs with the melted butter, then sprinkle them evenly over the top of the casserole.
• Bake for 25–30 minutes, until the casserole is bubbly and the bread crumbs are golden brown. Serve warm and enjoy!

The post Velveeta Ground Turkey Broccoli Rice Casserole appeared first on Brooklyn Farm Girl.

Cheesy Ground Turkey Potato Casserole

There’s just something about a creamy, cheesy potato casserole that feels like home. This ground turkey potato casserole is one of those hearty dinners my whole family enjoys — especially my husband. It’s cozy, filling, and layered with tender potatoes, savory turkey, sweet peas, and melty cheddar cheese. It tastes like comfort food… without being complicated.

It’s also one of those magical meals that might be even better the next day. The leftovers reheat like a dream, making it perfect for lunch or a second easy dinner. This recipe was inspired by my classic ground beef hamburger potato casserole, but I swapped in seasoned ground turkey for a lighter twist that still delivers big flavor.

Ingredients Notes

• Yukon Gold potatoes – These are my favorite for this casserole. They’re naturally buttery, hold their shape well, and have thin, tender skins — so there’s no need to peel them. Just slice them thin (about 1/8 inch) so they cook through perfectly. To make prep incredibly fast and easy, I always use the slicing attachment on my food processor.
• Ground turkey – Lean but still flavorful, especially once simmered with onion, garlic, and seasonings.
• Cream of mushroom soup + milk – This creates the creamy “gravy” that bakes into the potatoes. It keeps the casserole moist and cozy.
• Cheddar cheese – Sharp cheddar gives the best flavor. We layer some inside and finish with extra on top for that bubbly golden finish.
• Frozen peas (1 cup is perfect!) – I know it’s tempting to dump in the whole bag of frozen peas. I’ve done it. I regretted it. The pea flavor becomes overpowering and throws off the balance. One cup is just right for little pops of sweetness without taking over. Save the rest of the bag for my creamed peas over toast — trust me.

How to Make Ground Turkey Potato Casserole

Brown the turkey and onion in a skillet until cooked through.

Stir in garlic and seasonings, then mix in the cream of mushroom soup and milk to create a creamy sauce.

Layer the casserole: First place down half the sliced potatoes.

Now add on top half the turkey mixture, peas, cheese.

Repeat with remaining potatoes and turkey mixture.

Cover tightly with foil and bake until potatoes are tender. Uncover, top with remaining cheese, and bake another 10–15 minutes until melted and bubbly.

Let rest 10 minutes before serving.

Serve and enjoy this delicious casserole!

Storing & Reheating

This casserole reheats beautifully and holds together well, making it ideal for meal prep or next-day leftovers!

To store: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 4 days.

To reheat: Microwave individual portions for 1–2 minutes until heated through. Or reheat in the oven at 350 degrees F, covered with foil, until warm (about 15–20 minutes).

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Midwest Ground Turkey Potato Casserole

A hearty Midwestern classic: layers of tender potatoes, savory ground turkey, green peas, and creamy sauce, baked with melted cheese for the ultimate cozy casserole.

Course Main Course

Cuisine American

Keyword cheesy turkey bake, creamy potato and turkey casserole, easy weeknight dinner casserole, ground turkey potato casserole

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Author Pamela Reed

Ingredients

• 1 1/2 pounds Yukon Gold potatoes (about 4–5 medium) sliced thin (no need to peel them!)
• 1 pound ground turkey
• 1 small onion chopped
• 3 cloves garlic minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 (10.5 ounce can) cream of mushroom soup
• 1/2 cup milk
• 1 cup frozen green peas keep them frozen
• 2 cups shredded cheddar cheese divided

Instructions

• Preheat your oven to 375 degrees F and spray a 9×13 baking dish with nonstick spray.
• Slice the potatoes as thinly as possible (about 1/8 inch thick is ideal). If the slices are too thick, they will take much longer to become tender. Set them aside.
• Heat a large skillet over medium-high heat. Add the ground turkey and chopped onion, breaking the meat apart with a spoon. Cook until the turkey is fully browned and the onions are soft, then drain any excess liquid.
• Add the minced garlic, salt, pepper, paprika, and thyme to the skillet. Cook for 1 minute until fragrant.
• Reduce the heat to low. Stir the cream of mushroom soup and milk directly into the skillet with the turkey. Mix well until it forms a creamy meat gravy, then remove from heat.
• Arrange half of the sliced potatoes in an even layer at the bottom of the prepared baking dish. Pour half of the creamy turkey mixture over the potatoes, spreading it out to the edges. Sprinkle the frozen peas evenly over the meat, followed by 1 cup of the cheddar cheese.
• Arrange the remaining potatoes in a layer on top, followed by the remaining turkey mixture.
• Cover the dish tightly with foil—this is important to trap the steam so the potatoes cook through. Bake for 45–50 minutes. Remove the foil. The potatoes should be fork-tender. Sprinkle the remaining 1 cup of cheese over the top and bake uncovered for another 10–15 minutes until the cheese is melted, bubbly, and lightly golden.
• Let the casserole rest for 10 minutes before serving to let the sauce set up.

Notes

Tip: If you want the top extra crispy, you can turn the broiler on for the last 2 minutes—just keep a close eye on it so the cheese doesn’t burn!

The post Midwest Ground Turkey Potato Casserole appeared first on Brooklyn Farm Girl.

Chicken Alfredo Casserole With Potatoes

Who decided Alfredo always needs to be served with pasta? Not me! Tonight we are breaking the dinner rules and swapping out the noodles for my absolute favorite pantry staple: fingerling potatoes. This Chicken Alfredo Casserole is the ultimate “family comfort food”—it’s rich, bubbly, packed with garlic butter goodness, and incredibly hearty. It’s one of those simple, cozy meals that makes the whole kitchen smell amazing and disappears from the pan in record time, perfect for when you want something fancy-ish but don’t have the energy to watch a pot of water boil.

If you’ve been cooking with me for a while, you know I have a weakness for creamy chicken casseroles. In fact, think of this recipe as the hearty big sister to my Cheesy Chicken and Cauliflower Casserole. While that recipe is my go-to when I want to sneak in some extra veggies, this potato version leans all the way into pure comfort food territory. The homemade white sauce clings to the potatoes just like it does the cauliflower, creating that same melt-in-your-mouth texture that we are obsessed with in this house.

Ingredients

• Fingerling Potatoes: You will need 1.5 pounds. I love using fingerlings for this because they have such a creamy, buttery texture and their thin skins mean no peeling required (yay!). If you can’t find them, Yukon Golds cut into chunks are a great substitute. Tip: I use my food processor to slice them – so quick and easy!
• Chicken: You can use boneless skinless chicken thighs or breasts here. I personally lean towards thighs because they stay juicier in a casserole, but breasts work perfectly fine too.
• Butter & Garlic: The base of our flavor. Fresh minced garlic is best, but garlic powder totally works in a pinch if you are rushing.
• Flour: Just standard all-purpose flour. This is what we use to make the “roux” (the paste) that thickens the sauce.
• Milk: Whole milk makes the creamiest Alfredo sauce, but 2% will work if that’s what is in your fridge.
• Mozzarella Cheese: You’ll need 2 cups total—one for the sauce and one for the top. I love mozzarella here because it melts beautifully and gives you that epic cheese pull, but you could also swap in White Cheddar or Parmesan.
• Parsley: Totally optional, but a little sprinkle of green at the end makes it look like you spent way more time on this than you actually did!

Cooking Tips

• Don’t Skip the Microwave Step! This is my favorite shortcut. Potatoes take much longer to cook than chicken, so microwaving them first ensures they are perfectly tender by the time the cheese is bubbly. If you skip this, your potatoes might still be crunchy when the casserole is done.
• Keep the “Flavor Bits”: When the recipe says “Don’t wash the skillet,” I mean it! Those little brown bits of chicken left in the pan (fancy chefs call it “fond”) add so much savory depth to your white sauce.
• Whisk, Whisk, Whisk: When adding the milk to your flour/butter paste, pour it in slowly while whisking constantly. This is the secret to a smooth sauce with no lumps.
• Broil for a Golden Top: If the casserole is bubbly but the cheese isn’t quite as brown as you like, pop it under the broiler for 1–2 minutes. Just keep a close eye on it so it doesn’t burn!
• Add Veggies: Want to make it a fuller meal? You can toss in some broccoli florets or peas during the last minute of the potato microwave step. Personally, I usually serve this casserole with roasted broccoli on the side!

How to Make This Easy Chicken Alfredo Casserole

Place your sliced fingerling potatoes in a microwave-safe bowl with a splash of water. Cover the bowl loosely and microwave for 5–7 minutes. You want them tender enough to pierce with a fork.

In a large skillet over medium-high heat, add a drizzle of oil. Toss in your chicken pieces and season them with salt and pepper. Cook until the chicken is cooked through. Remove the chicken from the pan.

Don’t wash that skillet! Lower the heat to medium. Melt the butter in the pan, scraping up any tasty brown bits from the chicken. Add the garlic and stir for 30 seconds. Whisk in the flour and let it bubble for 1 minute (it will look like a paste). Slowly pour in the milk while whisking constantly so no lumps form. Let it simmer for 2–3 minutes until it thickens, then turn off the heat and stir in 1 cup of the mozzarella cheese until melted.

Dump the cooked potatoes and chicken into a 9×13 baking dish. Pour that creamy garlic sauce all over the top and give it a gentle toss so everything is coated. Sprinkle the remaining 1 cup of cheese on top.

Bake for 25–30 minutes. You are looking for a bubbly sauce and a golden cheesy top. Let it cool for 5 minutes before serving to let the sauce set. Garnish with parsley if you’re feeling fancy!

How to Store Leftovers and Reheat

• Storing In the Refrigerator: Store leftovers in an airtight container in the fridge. It will stay fresh for 3–4 days. This is a great recipe for meal prepping lunches for the week!
• Storing In the Freezer: You can freeze this, but just a heads-up: dairy-based sauces and potatoes can sometimes change texture slightly when thawed (the sauce might separate a little). If you want to freeze it, wrap it tightly in foil or place it in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.
• Reheating In the Microwave: Place a portion on a plate and add a tiny splash of milk or water (this helps keep the sauce creamy and stops it from drying out). Cover loosely and heat for 1–2 minutes until warm.
• Reheating In the Oven: If you want to reheat the whole pan, cover it with aluminum foil and bake at 350 degrees F for about 15–20 minutes. Remove the foil for the last 5 minutes to crisp up the cheesy top again.

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Chicken Alfredo Casserole with Fingerling Potatoes

Swap the pasta for potatoes! This easy Chicken Alfredo Casserole features tender fingerling potatoes, juicy chicken, and a simple homemade creamy garlic sauce. Ready in 45 minutes.

Course Main Course

Cuisine American

Keyword chicken alfredo casserole with potatoes, Creamy Chicken and Potato Casserole, Easy Homemade Alfredo Sauce, Fingerling Potato Dinner Recipes, No Pasta Chicken Alfredo Makeover

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 1.5 pounds fingerling potatoes washed and sliced into rounds/coins
• 1.5 pounds chicken thighs or breasts skinless, boneless (cut into bite-sized pieces)
• 4 tablespoons butter
• 3 cloves garlic minced
• 3 tablespoons all-purpose flour
• 2 cups milk any kind, but whole milk is creamiest
• 2 cups shredded mozzarella cheese
• salt and pepper to taste
• Optional: fresh or dried parsley to garnish

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray.
• Place your sliced potatoes in a microwave-safe bowl with a splash of water. Cover loosely and microwave for 5-7 minutes until they are tender (test one with a fork!).
• In a large skillet over medium-high heat, add a drizzle of oil and your chicken pieces. Season with salt and pepper. Cook for about 5–6 minutes until the chicken is cooked. Remove the chicken from the pan and set it aside with the potatoes.
• Don’t wash the skillet! Lower the heat to medium. Melt the butter in the skillet, gently scraping up any chicken or garlic bits. Add the garlic for 30 seconds, stirring it. Whisk in the flour. It will turn into a bubbly paste—let it cook for 1 minute. Slowly pour in the milk while whisking constantly so no lumps form. Let it simmer for 2–3 minutes until it thickens. Turn off the heat and stir in 1 cup shredded cheese until melted.
• Dump the cooked potatoes and chicken into the dish. Pour that creamy white sauce all over the top and give it a gentle toss to coat everything. Add remaining 1 cup of shredded cheese on top.
• Bake for 25–30 minutes. You want the sauce bubbling around the edges and the top starting to turn golden. Let it cool for 5 minutes before serving (this helps the sauce set!). Garnish with fresh or dried parsley for color (optional, but does make it look extra pretty!).

The post Chicken Alfredo Casserole with Fingerling Potatoes appeared first on Brooklyn Farm Girl.

Why We Love This Crockpot Enchilada Casserole

I wasn’t kidding when I said I was having a ground turkey casserole moment right now! After making my Baked Enchilada Casserole and the Cheesy Ground Turkey Noodle Casserole recently, I realized I needed a version that I could just “fix and forget.” This recipe is the answer for those days when I don’t even have time to turn on the oven.

The magic here is that it’s a complete meal in one pot. You get that savory, cheesy enchilada filling that my husband loves, but the real star is the cornbread topping that steams right in the slow cooker. It comes out fluffy and moist, soaking up all those delicious juices from the turkey and corn mixture below. It’s warm, filling, and exactly the kind of comfort food my kids ask for.

If you’re craving these same zesty flavors but prefer a version layered with corn tortillas instead of cornbread, you have to try my Ground Chicken Enchilada Casserole next!

Ingredients & Recipe Tips

• Ground Turkey: You need to brown the turkey in a skillet before adding it to the slow cooker. This ensures the meat is fully cooked and allows you to drain off any excess grease so the casserole doesn’t get oily.
• Black Beans & Corn: This is a true pantry meal. I use canned whole kernel corn and black beans. Tip: I usually drain my beans, but I never rinse them for this recipe; a little bit of that starchy liquid helps thicken the filling.
• Taco Seasoning & Spices: I use a packet of taco seasoning plus extra chili powder for a deeper flavor. If you buy bulk seasoning, you’ll need about 1/4 cup.
• Corn Muffin Mix: A standard 8.5-ounce box of Jiffy (or your favorite brand) works perfectly here.
• The “Towel Trick”: This is the most important tip for this recipe! When you add the cornbread batter, condensation will build up on the slow cooker lid as it “bakes.” To prevent water from dripping down and making your crust soggy, stretch a clean kitchen towel (or a double layer of paper towels) across the top of the slow cooker before putting the lid on. The towel catches the moisture, ensuring your cornbread turns out fluffy and golden.
• Spreading the Batter: The batter will be thick, and spreading it over the melted cheese can be a little messy. Don’t worry if it doesn’t look perfect or completely cover every inch of the edges—it will puff up and spread as it cooks.

How to Make Crockpot Enchilada Casserole

Cook the ground turkey in a skillet until browned and no longer pink. Drain the grease, then quickly stir in the garlic until fragrant.

Mix the cooked turkey with the tomato sauce, water, spices, beans, and corn.

Pour the mixture into the slow cooker, cover, and cook on LOW for 3 1/2 hours.

Sprinkle the cheese evenly over the filling.

In a small bowl, whisk together the corn muffin mix, milk, and egg, then spoon the batter gently over the cheese layer.

Place a kitchen towel (or paper towels) under the lid to absorb moisture. Switch the slow cooker to HIGH and cook for 1 to 1 ½ hours, or until the cornbread is set and a toothpick comes out clean.

Mine usually always takes 1 1/2 hours. Be careful when opening up the lid as steam will escape. Serve and enjoy this delicious meal!

Storing and Reheating Leftovers

• Fridge: This casserole keeps really well! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The cornbread topping will soften a bit as it sits, but it stays delicious.
• Reheating: For single servings, the microwave is your best friend—heat for 1-2 minutes until warm. If you want to crisp up the edges of the cornbread, you can reheat portions in the oven or toaster oven at 350 degrees F for about 10-15 minutes. Tip: I always add a fresh sliver of butter on top right before serving again!
• Freezing: You can freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Just note that the cornbread texture might be slightly softer after freezing and thawing.

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Crockpot Enchilada Casserole with Ground turkey

This Crockpot Enchilada Casserole takes a family favorite and turns it into an easy slow cooker meal. It’s packed with a savory ground turkey, black bean, and corn filling, then finished with a fluffy cornbread crust that "bakes" right on top. It’s a hearty, all-in-one dinner that’s super cozy and takes almost no effort to make.

Course Main Course

Cuisine American, Mexican

Keyword Crockpot Mexican casserole, Easy dump and go dinners, Ground turkey cornbread casserole, Slow cooker tamale pie

Prep Time 20 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 1 pound ground turkey
• 2 cloves garlic minced
• 1 (15 ounce can) tomato sauce
• 1/4 cup water
• 1 envelope taco seasoning mix this is 1/4 cup taco seasoning
• 1 teaspoon chili powder
• 1 (15 ounce can) black beans drained (I never rinse my beans)
• 1 (15 ounce can) whole kernel corn drained
• 1 cup shredded Mexican-style cheese blend
• 1 (8.5 ounce box) corn muffin mix like Jiffy
• 1/3 cup milk
• 1 egg

Instructions

• In a large skillet over medium-high heat, cook the ground turkey until fully browned and no longer pink. Drain any excess grease from the pan, then add the minced garlic and cook for 30 seconds, just until fragrant.
• Stir the tomato sauce, water, taco seasoning, chili powder, black beans, and corn directly into the skillet with the cooked turkey until well combined. Pour the entire mixture into a 6-quart slow cooker. Cover and cook on LOW for 3 1/2 hours.
• Sprinkle the shredded cheese evenly over the turkey mixture. In a small bowl, whisk together the corn muffin mix, milk, and egg until combined. Spoon the batter gently over the cheese layer, spreading it out as best you can (it’s ok if it doesn’t look pretty, it will still bake up nicely).
• Place a clean kitchen towel (or a double layer of paper towels) across the top of the slow cooker opening, then place the lid securely on top. This absorbs moisture so your cornbread doesn't get soggy! Switch the slow cooker to HIGH and cook for 1 to 1 1/2 hours, or until a toothpick inserted into the cornbread comes out clean. Mine usually always takes 1 1/2 hours.
• Cut into slices, or use a spoon to scoop it out. I like to add a little sliver of butter on top of my cornbread. Serve and enjoy!

The post Crockpot Enchilada Casserole with Ground Turkey appeared first on Brooklyn Farm Girl.

Why We Love This Ground Turkey Casserole

If you know my husband, you know he loves a hearty meal, and this casserole checks every single box for him. It’s meaty, cheesy, and packed with pasta—basically the trifecta for a dinner that actually leaves everyone full. It’s become a go-to for us because it’s substantial enough to feed the whole crew but easy enough to toss together on a Tuesday.

I’m definitely having a ground turkey casserole moment right now. It seems like I’ve been making them non-stop lately, from my Ground Turkey Tater Tot Casserole to my Midwest Ground Turkey Potato Casserole! They are just such a simple way to stretch a pound of meat, and this cheesy noodle version fits right in with my current obsession. If you want to switch up the poultry and add a crispy potato topping, you also have to try my new Ground Chicken Noodle Casserole with Tater Tot Crust!

Ingredients & Recipe Tips

• Wide Egg Noodles: These are the classic choice for a casserole like this because they hold the sauce well. Tip: The most important rule for this recipe is to undercook the noodles. Boil them for about 2 minutes less than the package instructions say. They should still be firm (al dente) when you drain them because they will finish cooking in the oven. If you boil them fully, they can turn mushy during baking.
• Ground Turkey: I use a standard 1-pound package of ground turkey. It’s a great lean protein that soaks up the flavor of the sauce and spices.
• Bell Pepper: I personally like using green bell peppers for this because they have a slightly sharper, savory flavor that balances the sauce, but you can use a red or orange pepper if you prefer a sweeter taste.
• Pasta Sauce: You need one 24-ounce jar. To keep things family-friendly, we usually stick to a simple marinara, but you can use whatever favorite jarred sauce you have in the pantry.
• Onion & Garlic: Essential aromatics. Make sure to mince the garlic and dice the onion finely so they melt into the sauce and you don’t get large distinct chunks in a single bite.
• Mozzarella Cheese: Shredded mozzarella is the best topper here because it melts down into that perfect, stretchy, bubbly layer.

How to Make Cheesy Ground Turkey Casserole

Cook the wide egg noodles in salted water for 2 minutes less than the package directions. Drain and set aside.

In a large skillet, sauté the onion and peppers in olive oil until soft. Add the ground turkey and spices (salt, pepper, oregano) and cook until browned.

Stir in the minced garlic and cook for a minute, then pour in the jar of pasta sauce. Let it bubble gently for a few minutes.

Pour the meat sauce mixture into a 9×13 baking dish.

Add the cooked noodles and stir until everything is evenly coated.

Top with the shredded mozzarella cheese.

Finally, bake until the cheese is melted and bubbly.

Serve and enjoy!

Storing Leftovers

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Pasta tends to soak up the sauce as it sits in the fridge. When reheating leftovers in the microwave or oven, add a splash of water or broth to loosen it up and make it saucy again.

Freezer Instructions: You can assemble this casserole ahead of time. Prepare it up to the baking step, let it cool completely, then cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. You may need to add 5-10 minutes to the baking time if it’s going in cold.

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Cheesy Ground Turkey Noodle Casserole

A hearty and easy Cheesy Ground Turkey Noodle Casserole made with wide egg noodles, ground turkey, and marinara sauce. This simple pasta bake is topped with melted mozzarella and ready in under an hour.

Course Main Course

Cuisine American

Keyword budget-friendly dinner, Easy family casserole, Ground Turkey Noodle Casserole, Ground turkey pasta bake, weeknight comfort food

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Pamela Reed

Ingredients

• 16 ounce bag wide egg noodles uncooked
• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 1/2 bell pepper (i like green but you could use red too) diced
• 1 pound ground turkey
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 3 cloves garlic minced
• 1 24 once jar pasta sauce pick your favorite, we like a simple marinara
• 2 cups shredded mozzarella cheese

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 baking dish with nonstick spray.
• Bring a large pot of water to a boil and add a generous pinch of salt. Cook the egg noodles for 2 minutes less than the package directions so they remain slightly firm. Drain and set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté for 3–4 minutes until the onion is soft and translucent.
• Add the ground turkey to the pan with the vegetables. Break it apart with a spoon as it cooks. While the meat is browning, sprinkle in the salt, black pepper, and dried oregano.
• When the turkey is cooked through and no longer pink, add the minced garlic. Stir everything together and sauté for 1 minute until fragrant.
• Pour the jar of pasta sauce into the skillet. Stir to combine and let it bubble gently for 2–3 minutes. Pour this mixture into the baking dish.
• Add the cooked egg noodles on top of the turkey mixture and stir so everything is coated with the sauce.
• Top with the mozzarella cheese and bake for 20 minutes, or until the cheese is melted and bubbly.

The post Cheesy Ground Turkey Egg Noodle Casserole appeared first on Brooklyn Farm Girl.