Casseroles make it easy to serve a warm meal that everyone will eat. These recipes use simple ingredients to keep things healthy without losing the comfort factor. You can prep most of them ahead and have dinner ready after a short bake. The list includes a range of proteins and vegetables so you can match what your family likes. They are all tested to work for regular weeknight cooking.
Helpful Tips Before You Start
These tips will help you get the most out of the healthy casseroles in this list.
Chop Vegetables in Advance
Cut broccoli, carrots, or peppers the night before and store them in the fridge. This shortens the active time when you are ready to assemble.
Swap in Whole Grains
Use brown rice, quinoa, or whole wheat pasta instead of refined versions. The extra fiber makes each serving more filling without extra ingredients.
Assemble Ahead of Time
Build the casserole up to a day early, cover it, and keep it in the fridge. Slide it into the oven when you get home and dinner is ready with little effort.
Boost Protein with Beans or Turkey
Add rinsed beans or lean ground turkey in place of heavier meats. Both options keep the dish satisfying while lowering overall fat.
Watch the Cheese and Sauce
Sprinkle cheese only on top and measure creamy sauces carefully. A little goes a long way and helps control calories while still giving that cozy finish.
Creamy Chicken Broccoli Quinoa Casserole
This casserole combines tender chicken, fresh broccoli, and fluffy quinoa in a light creamy sauce. It works well for weeknight family meals when you want something warm and filling without extra effort. The dish has a savory, cheesy flavor with a slight nuttiness from the quinoa and a pleasant mix of soft and crisp textures.
It comes together in one pan before baking, making cleanup simple. The recipe keeps things balanced with protein, vegetables, and whole grains in each serving.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 small onion, diced
- 2 garlic cloves, minced
- 3 cups broccoli florets
- 1/2 cup plain Greek yogurt
- 1 cup shredded cheddar cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the quinoa under cold water. Place it in a saucepan with the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until no longer pink, about 6 to 7 minutes. Transfer the chicken to a plate.
- In the same skillet, add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
- Add the broccoli florets to the skillet and cook for 4 minutes, stirring occasionally, until they turn bright green.
- Return the chicken to the skillet. Stir in the cooked quinoa, Greek yogurt, 3/4 cup of the cheddar cheese, salt, and pepper. Mix until everything is evenly coated.
- Transfer the mixture to a greased 8×8-inch baking dish. Sprinkle the remaining 1/4 cup cheddar cheese on top.
- Bake at 375°F for 15 minutes until the cheese is melted and the edges are lightly golden.
Extra Tips
Stir the Greek yogurt in off the heat so it stays smooth and does not curdle. If the mixture seems too thick before baking, add a splash of broth. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the quinoa from drying out. Use frozen broccoli only if thawed and patted dry first.Course: Main Course Cuisine: American Equipment: Saucepan, Large skillet, 8×8-inch baking dish
Turkey Sweet Potato Black Bean Enchilada Bake
This enchilada bake brings together lean ground turkey, sweet potatoes, and black beans in one pan for a hearty yet healthy family meal. The sweet potatoes add a gentle natural sweetness that balances the spices and tangy sauce, while the black beans keep it filling and full of fiber. It works well on busy weeknights when you want something warm and satisfying without a lot of hands-on time.
The finished dish has a soft, layered texture with tender vegetables and a lightly crisp cheese topping. Corn tortillas soak up the enchilada sauce during baking, turning the casserole into a cohesive, comforting bake that reheats nicely for leftovers.
Serves 4 people.
Ingredients
- 1 pound ground turkey
- 2 medium sweet potatoes, peeled and cubed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups red enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 8 corn tortillas, torn into bite-size pieces
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro, for garnish (optional)
- Avocado slices, for serving (optional)
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
- Heat a large skillet over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and the onion is soft, breaking up the meat as it cooks.
- Stir in the cumin and chili powder, then add the cubed sweet potatoes. Cook for 5 minutes, stirring occasionally.
- Pour in the enchilada sauce and black beans. Simmer for 3 to 4 minutes until the mixture is heated through and the sweet potatoes begin to soften.
- Remove the skillet from the heat and fold in the torn corn tortillas until evenly coated with sauce.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.
- Bake for 20 to 25 minutes until the cheese is melted and bubbly. Let the casserole rest for 5 minutes before serving. Garnish with cilantro and serve with avocado slices if desired.
Extra Tips
For a spicier version, swap in a hot enchilada sauce or add a pinch of cayenne with the other spices. Leftovers keep well in the fridge for up to three days and reheat best in a 350°F oven to restore the cheese texture. If the sweet potatoes are cut into smaller cubes they cook faster and blend more evenly with the beans and turkey.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Baking Dish
Hearty Lentil Vegetable Shepherd’s Pie
This lentil shepherd’s pie brings together a savory mix of lentils and vegetables under a layer of creamy mashed potatoes. It works well for weeknight family dinners when you want a filling plant-based meal that still feels like classic comfort food. The lentils give it a hearty texture while the vegetables add natural sweetness and the potato topping browns nicely in the oven.
Serves 4 people.
Ingredients
- 1 cup dried green lentils
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 medium potatoes, peeled and cubed
- 2 tablespoons butter
- 1/4 cup milk
Instructions
- Rinse the lentils and place them in a saucepan with the vegetable broth. Bring to a simmer and cook for 20 minutes until the lentils are tender but not mushy. Drain any excess liquid and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 6 to 7 minutes until the vegetables begin to soften.
- Stir in the garlic, tomato paste, thyme, salt, and pepper. Cook for 1 minute until fragrant.
- Add the cooked lentils and frozen peas to the skillet. Stir everything together and cook for another 3 minutes. Remove from heat.
- While the filling cooks, boil the potatoes in a pot of salted water for 12 to 15 minutes until fork-tender. Drain and return them to the pot.
- Mash the potatoes with the butter and milk until smooth. Season with a pinch of salt if needed.
- Preheat the oven to 400°F. Spread the lentil mixture evenly in a baking dish. Spoon the mashed potatoes over the top and smooth with a spatula.
- Bake for 20 minutes until the potato topping starts to turn golden at the edges. Let it rest for 5 minutes before serving.
Extra Tips
Mash the potatoes while they are still hot so they spread easily over the filling. If the lentil mixture seems too thick after cooking, add a splash of broth before transferring it to the baking dish. Leftovers reheat well in the oven at 350°F for 15 minutes with a cover to keep the topping from drying out.Course: Main Course Cuisine: British Equipment: Large skillet, Saucepan, Baking dish, Potato masher
Mediterranean Chickpea Spinach Feta Casserole
This casserole brings together chickpeas, fresh spinach, and tangy feta in one baking dish. It offers a hearty yet light meal that feels comforting without being heavy. The flavors stay bright with tomatoes, oregano, and a touch of olive oil, while the spinach keeps the texture fresh.
It works well for busy weeknights when you want something wholesome that the whole family will enjoy. The dish comes out warm and bubbling with a savory, slightly salty finish from the feta.
Serves 4 people.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, drained
- 6 cups fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese
Instructions
- Preheat the oven to 375°F and lightly grease an 8×8 inch baking dish with a small amount of olive oil.
- Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the chickpeas, drained tomatoes, oregano, salt, and black pepper to the skillet. Stir everything together and let it simmer for 3 to 4 minutes.
- Add the fresh spinach in batches, stirring until it wilts and reduces in volume.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the crumbled feta cheese over the top.
- Bake for 20 to 25 minutes until the edges bubble and the feta begins to brown lightly. Let it rest for a few minutes before serving.
Extra Tips
If you want more brightness, squeeze fresh lemon juice over the casserole right after it comes out of the oven. Frozen spinach works in a pinch, but thaw and drain it well first to avoid excess liquid. Leftovers keep in the fridge for up to three days and reheat best in a 350°F oven to restore the texture of the feta topping.Course: Main Course Cuisine: Mediterranean Equipment: Large skillet, 8×8 baking dish
Lean Beef Zucchini Mushroom Lasagna
This lasagna uses thin zucchini slices in place of pasta sheets to create a lighter casserole that still delivers the hearty layers families expect. Lean ground beef and mushrooms bring savory depth while keeping the dish balanced for regular weeknight meals.
The finished bake has tender vegetables, a rich tomato sauce, and just enough cheese to hold everything together without feeling heavy. It works well when you need a make-ahead option that reheats cleanly for leftovers.
Serves 4 people.
Ingredients
- 1 lb lean ground beef
- 2 medium zucchini, sliced lengthwise into thin strips
- 8 oz mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups marinara sauce
- 1 cup low-fat ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes.
- Add the garlic and mushrooms to the skillet. Cook until the mushrooms release their liquid and start to brown.
- Add the lean ground beef, breaking it up with a spoon. Cook until no longer pink, then season with oregano, salt, and pepper.
- Stir 1 cup of marinara sauce into the beef mixture and remove the skillet from heat.
- Spread a thin layer of the remaining marinara sauce in the bottom of a baking dish. Arrange a single layer of zucchini slices over the sauce.
- Spread half the ricotta over the zucchini, followed by half the beef mixture and a sprinkle of mozzarella.
- Repeat the layers once more, ending with a final layer of zucchini, the rest of the marinara, and the remaining mozzarella on top.
- Bake at 375°F for 30 minutes until the cheese is melted and the edges are bubbling. Let the lasagna rest 10 minutes before slicing.
Extra Tips
Salt the zucchini slices and pat them dry before layering to reduce excess moisture during baking. Leftovers reheat well in a covered dish at 350°F. You can assemble the full dish a day ahead and bake it straight from the refrigerator, adding 10 extra minutes to the cook time.Course: Main Course Cuisine: Italian Equipment: Large skillet, Baking dish, Knife
Baked Salmon Brown Rice Asparagus Casserole
This casserole brings together flaky salmon, nutty brown rice, and crisp-tender asparagus in one pan. It works well on busy weeknights when you need a balanced meal that feels comforting but stays light. The yogurt-based sauce keeps everything moist while the dill and lemon add a fresh note without overpowering the ingredients.
Serves 4 people.
Ingredients
- 1 pound salmon fillet, cut into bite-sized pieces
- 2 cups cooked brown rice
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup low-sodium vegetable broth
- 1/2 cup plain Greek yogurt
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- Salt and pepper, to taste
- Lemon wedges, for serving
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13 baking dish. In a mixing bowl, combine the cooked brown rice, vegetable broth, Greek yogurt, minced garlic, olive oil, dried dill, salt, and pepper until evenly mixed.
- Add the asparagus pieces to the rice mixture and stir to distribute them throughout.
- Gently fold in the salmon pieces so they are coated but not broken apart.
- Transfer everything to the prepared baking dish and spread into an even layer.
- Bake for 25 to 30 minutes, or until the salmon flakes easily and the asparagus is tender. Serve with lemon wedges on the side.
Extra Tips
Use freshly cooked or well-chilled rice so it absorbs the sauce without becoming mushy. If you want a brighter flavor, squeeze one lemon wedge over the casserole right after baking. Leftovers hold up best when reheated in a 350°F oven rather than the microwave, which can dry out the salmon.Course: Main Course Cuisine: American Equipment: Baking Dish, Mixing Bowl, Knife
Cauliflower Rice Chicken Fajita Casserole
This casserole turns classic fajita flavors into a lighter, one-dish meal. Chicken, peppers, and onions cook together with cauliflower rice, then finish under a layer of melted cheese for a dish that feels filling without being heavy.
It works well for weeknight dinners when you want something warm and simple that still brings color to the table. The peppers keep a little bite while the cauliflower rice soaks up the seasoning.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 4 cups cauliflower rice
- 2 tablespoons fajita seasoning
- 1 cup shredded Monterey Jack cheese
- Fresh cilantro, chopped, for garnish
Instructions
- Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium heat.
- Add the chicken strips and cook until lightly browned on all sides, about 5 to 6 minutes.
- Add the sliced red and green bell peppers along with the onion. Cook for another 4 to 5 minutes until the vegetables begin to soften.
- Stir in the fajita seasoning and cauliflower rice. Mix everything together until the rice is evenly coated and warmed through.
- Transfer the mixture to a baking dish and spread it into an even layer. Sprinkle the shredded cheese over the top.
- Bake for 15 to 18 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle with chopped cilantro before serving.
Extra Tips
Thaw and drain frozen cauliflower rice well before adding it so the casserole does not turn watery. If you prefer a spicier version, add a pinch of cayenne to the fajita seasoning while it cooks in the skillet.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Baking Dish, Knife
Butternut Squash Kale White Bean Gratin
This gratin layers roasted butternut squash with tender kale and creamy white beans in a light broth base. It works well for weeknight family dinners when you want something warm and filling without much fuss. The finished dish has soft vegetables, a slight chew from the kale, and a crisp breadcrumb topping.
Serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 bunch kale, stems removed and leaves chopped
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 cup vegetable broth
- 1 teaspoon dried thyme
- 1/2 cup whole wheat breadcrumbs
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oven to 400 degrees. Toss the butternut squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until the edges start to brown.
- Warm the remaining tablespoon of olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until it softens. Stir in the garlic and thyme and cook for 1 minute more.
- Add the kale to the skillet a handful at a time, stirring until it wilts. Pour in the vegetable broth and let it simmer for 2 minutes.
- Stir the white beans into the skillet and remove from heat. Fold in the roasted squash until everything is evenly mixed.
- Transfer the mixture to a lightly oiled 9-by-13-inch baking dish. Sprinkle the breadcrumbs evenly over the top.
- Bake for 15 minutes until the breadcrumbs turn golden. Let the gratin rest for 5 minutes before serving.
Extra Tips
Roast the squash a day ahead and store it in the fridge to cut down on day-of prep. If the kale seems tough after wilting, add an extra splash of broth during the simmer step. Leftovers reheat well in a 350-degree oven with a fresh sprinkle of breadcrumbs to restore crunch.Course: Main Course Cuisine: American Equipment: Baking sheet, Large skillet, 9×13 baking dish
Wild Rice Turkey Mushroom Casserole
This casserole brings together nutty wild rice, lean turkey, and earthy mushrooms in one cozy dish. It works well for weeknight family dinners when you want something hearty yet lighter than traditional casseroles. The texture stays pleasantly chewy from the rice while the mushrooms add depth and moisture.
The flavor profile is savory and mild, with thyme rounding out the turkey and broth base. It reheats nicely, making it practical for leftovers or meal prep.
Serves 4 people.
Ingredients
- 1 cup uncooked wild rice
- 1 pound lean ground turkey
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups low-sodium chicken broth
- 1 cup milk
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the wild rice under cold water, then cook it in a saucepan with 2 cups of water according to package directions until tender. Drain any excess liquid and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until no longer pink.
- Push the turkey to one side of the skillet. Add the remaining tablespoon of olive oil along with the onion, garlic, and mushrooms. Cook until the vegetables soften and the mushrooms release their liquid.
- Stir the cooked wild rice into the skillet with the turkey and vegetables. Add the broth, milk, thyme, salt, and pepper. Mix well and let the mixture simmer for 3 to 4 minutes until it thickens slightly.
- Transfer everything to a greased 8×8-inch baking dish. Bake at 375°F for 20 minutes until the top is lightly golden and the edges bubble.
Extra Tips
Simmer the mixture just until it thickens before baking so the rice stays moist without becoming mushy. Leftovers reheat well in a covered skillet with a splash of broth to loosen the texture.Course: Main Course Cuisine: American Equipment: Large skillet, Saucepan, Baking dish
Eggplant Parmesan Whole Wheat Pasta Bake
This casserole brings together roasted eggplant and whole wheat pasta in a simple baked dish. It offers a lighter take on a classic favorite while still delivering the warm, cheesy comfort of a family dinner.
The texture comes from tender pasta mixed with soft eggplant and a golden Parmesan topping. It works well for weeknight meals or weekend prep when you want something hearty yet wholesome.
Serves 4 people.
Ingredients
- 8 ounces whole wheat pasta
- 1 medium eggplant, cubed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups marinara sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 375 degrees. Cook the whole wheat pasta in a large pot of boiling water until al dente, then drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the cubed eggplant and cook for 8 minutes, stirring occasionally until it softens.
- Stir in the minced garlic, oregano, salt, and black pepper. Cook for 2 more minutes until the garlic becomes fragrant.
- Add the marinara sauce to the skillet and simmer for 3 minutes. Remove from heat.
- Combine the cooked pasta with the eggplant mixture in a large bowl. Transfer everything to a greased baking dish and spread evenly.
- Sprinkle the grated Parmesan cheese over the top. Bake for 20 minutes until the cheese melts and starts to brown.
- Remove from the oven and let it rest for 5 minutes. Scatter fresh basil leaves over the top before serving.
Extra Tips
Cube the eggplant into even pieces so it cooks at the same rate as the pasta. Leftovers reheat well in a 350-degree oven to keep the cheese topping crisp. If you prefer less salt, use a low-sodium marinara and adjust the added salt at the end.Course: Main Course Cuisine: Italian Equipment: Large Pot, Skillet, Baking Dish
Light Coconut Curry Chicken Vegetable Casserole
This light coconut curry chicken vegetable casserole combines tender pieces of chicken with colorful vegetables in a creamy coconut sauce. It works well for busy weeknights when you need a one-pan meal that feels comforting yet stays on the lighter side.
The curry powder gives the dish gentle warmth and aroma while the light coconut milk keeps the sauce silky without heaviness. Baked together, the vegetables soften just enough to soak up flavor while the chicken stays moist.
Serves 4 people.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 can (14 oz) light coconut milk
- 3 cups chopped mixed vegetables (broccoli, carrots, and bell peppers)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes until softened.
- Add the chicken pieces to the skillet along with the curry powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
- Stir in the light coconut milk and bring the mixture to a simmer. Remove from heat.
- Place the mixed vegetables in the prepared baking dish. Pour the chicken and sauce evenly over the vegetables and stir gently to combine.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the vegetables are tender and the sauce has thickened slightly.
- Sprinkle with chopped fresh cilantro before serving.
Extra Tips
Stir the vegetables into the sauce right before baking so they do not release too much water. Leftovers keep well in the refrigerator for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce. If you prefer a thicker sauce, let the casserole rest for five minutes after baking before serving.Course: Main Course Cuisine: Asian Equipment: Large skillet, 9×13 baking dish, Mixing bowl
Mexican-Style Ground Turkey Corn Tortilla Casserole
This casserole brings together lean ground turkey and corn tortillas in a layered dish that feels satisfying without being heavy. It works well for weeknight family meals or when you want something that reheats nicely for leftovers. The flavors come from simple spices and salsa, while the corn tortillas soften just enough to hold the filling together with a bit of chew.
It offers a balanced mix of protein from the turkey, fiber from beans and corn, and melty cheese on top for comfort.
Serves 4 people.
Ingredients
- 1 pound lean ground turkey
- 1 medium onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- 1 cup salsa
- 8 corn tortillas, cut into quarters
- 1 1/2 cups shredded Monterey Jack cheese
- Fresh cilantro, chopped (for serving)
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- Heat a large skillet over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up as it browns.
- Stir in the onion, red bell pepper, and garlic. Cook for 4 minutes until the vegetables begin to soften.
- Add the chili powder, cumin, and salt. Cook for 1 minute until the spices smell fragrant.
- Mix in the black beans, frozen corn, and salsa. Simmer the mixture for 3 minutes, then remove the skillet from the heat.
- Spread one third of the turkey mixture in the bottom of the baking dish. Top with half of the tortilla quarters and one third of the cheese.
- Repeat with another third of the turkey mixture, the remaining tortillas, and another third of the cheese.
- Spread the final third of the turkey mixture over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes until the cheese is melted and the edges are bubbling. Let the casserole rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
Cut the tortillas into quarters so they fit evenly without large gaps. If you want a bit more heat, stir a diced jalapeño into the turkey mixture while it simmers. Leftovers keep in the fridge for three days and reheat best in a 350 degree oven to restore some crispness around the edges.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 9×13 Baking Dish, Oven
