These high protein casseroles with beans and lean ground turkey are filling, simple to make, and easy to fit into a busy week. They bring together everyday ingredients for comforting meals that can work for dinner or lunch the next day. Browse these recipe ideas to find a casserole your family will enjoy.
Helpful Tips Before You Start
A few simple steps can help your bean and turkey casseroles cook evenly and turn out flavorful.
Brown the Turkey First
Cook lean ground turkey until no pink remains, then drain any excess liquid before adding it to the casserole. This helps prevent a watery bake.
Drain and Rinse Canned Beans
Rinsing beans removes excess liquid and salt. Let them drain well so they don’t add extra moisture to the dish.
Check the Casserole as It Bakes
Use the recipe’s suggested cooking time as a guide, since casserole dishes and ovens vary. The center should be hot and bubbling before serving.
Rest Before Serving
Let the casserole sit for about 5 to 10 minutes after baking. This gives it time to set, making it easier to portion.
Mediterranean White Bean, Turkey, and Orzo Casserole
This casserole brings together lean ground turkey, creamy white beans, and tender orzo in a tomato-based sauce with Mediterranean herbs. Crumbled feta and lemon add a bright, savory finish.
It’s a practical one-dish meal for a weeknight or a casual family dinner. The orzo cooks right in the casserole, soaking up the herby broth while the top turns lightly golden.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 2 cups low-sodium chicken broth
- 1 cup uncooked orzo
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat the oven to 375°F. Set out a 2-quart oven-safe baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until the meat is cooked through and the onion has softened, about 6 to 8 minutes.
- Stir in the garlic, oregano, thyme, and red pepper flakes. Cook for 30 seconds, just until fragrant.
- Add the cannellini beans, diced tomatoes with their juices, chicken broth, orzo, salt, and black pepper. Stir to combine, then bring the mixture to a gentle simmer.
- Transfer the mixture to the baking dish and cover it tightly with foil. Bake for 20 minutes, then uncover and stir. If the orzo is still firm and the dish looks dry, stir in a small splash of water before returning it to the oven.
- Bake uncovered for another 5 to 10 minutes, until the orzo is tender and most of the liquid has been absorbed. Sprinkle the feta over the top and bake for 2 minutes more.
- Let the casserole rest for 5 minutes. Finish with the parsley and lemon juice before serving.
Extra Tips
Check the orzo near the end of baking because it can soften quickly. For a brighter finish, add the lemon juice just before serving, and save a little parsley to scatter over each portion.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, 2-Quart Oven-Safe Baking Dish, Aluminum Foil
Smoky Black Bean and Sweet Potato Turkey Enchilada Casserole
This casserole layers lean ground turkey, black beans, and tender sweet potato with smoky enchilada sauce and tortillas. It brings the comfort of enchiladas to the table without the extra work of rolling each one.
Serve it for a weeknight dinner or make it ahead for a relaxed meal with family. The filling is hearty and savory, with a little sweetness from the potatoes and a cheesy top.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) red enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro, for serving
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the sweet potato and cook for 6 to 8 minutes, stirring often, until it begins to soften. Add a splash of water and cover the skillet for 2 to 3 minutes if the cubes need help becoming tender.
- Add the ground turkey and diced onion to the skillet. Cook, breaking up the turkey with a spoon, until the meat is no longer pink and the onion has softened.
- Stir in the cumin, smoked paprika, chili powder, and salt. Add the drained black beans and half of the enchilada sauce. Stir gently so the beans stay mostly intact, then remove the skillet from the heat.
- Spread a little of the remaining enchilada sauce over the bottom of the baking dish. Arrange half of the tortilla pieces in an even layer. Spoon over half of the turkey mixture, then sprinkle with about one-third of the cheese.
- Add the remaining tortilla pieces and turkey mixture. Pour the rest of the enchilada sauce over the top, then finish with the remaining cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 to 15 minutes, until the sweet potato is tender and the cheese is melted and lightly golden. Let the casserole rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they cook at the same rate. For a make-ahead meal, assemble the casserole without baking, cover it, and refrigerate it for up to a day. Let the dish sit at room temperature while the oven heats, then bake until hot in the center and tender throughout.
Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, FoilItalian Turkey, Cannellini Bean, and Spinach Lasagna Bake
This lasagna bake layers lean ground turkey, creamy cannellini beans, spinach, tomato sauce, and tender noodles for a filling casserole with plenty of Italian-inspired flavor. Ricotta and mozzarella make the layers rich and cheesy without hiding the beans and greens.
It works well for a cozy family dinner or a make-ahead meal for a busy weeknight. Let it rest before serving so the layers hold together neatly.
Serves 4 people.
Ingredients
- 8 lasagna noodles
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 can (14.5 ounces) crushed tomatoes
- 3 cups fresh baby spinach
- 1 cup part-skim ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the oven to 375°F. Cook the lasagna noodles according to the package directions until just tender. Drain them and lay them flat so they do not stick together.
- Meanwhile, warm the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey, until it is browned and the onion is soft.
- Stir in the garlic, Italian seasoning, salt, and black pepper. Cook for about 30 seconds, then add the cannellini beans and crushed tomatoes. Simmer for 5 minutes, stirring gently.
- Fold the spinach into the skillet mixture and cook until it wilts. Remove the skillet from the heat.
- Spread a little of the turkey and bean mixture in the bottom of a baking dish. Add a layer of noodles, followed by some ricotta, turkey mixture, and mozzarella. Repeat the layers, finishing with turkey mixture and the remaining mozzarella. Sprinkle the Parmesan over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and lightly browned around the edges.
- Rest the bake for 10 minutes before slicing. This helps the layers settle and makes serving easier.
Extra Tips
For neater slices, make sure the noodles are fully drained and let the casserole rest before cutting. You can assemble it ahead, cover and refrigerate it, then bake until hot throughout, adding a little extra time if it goes into the oven cold.Course: Main Course Cuisine: Italian Equipment: Large Skillet, Baking Dish, Pot, Foil
Cajun Turkey, Red Bean, and Brown Rice Casserole
This casserole brings together lean ground turkey, red beans, and hearty brown rice with the smoky, peppery flavor of Cajun seasoning. It’s a filling one-pan meal for busy weeknights, with tender grains and a savory, saucy finish.
Bell pepper, celery, and onion add classic Cajun-style flavor, while a little tomato paste helps tie the casserole together. Keep the seasoning mild or add a pinch of cayenne for more heat.
Serves 4 people.
Ingredients
- 1 cup uncooked long-grain brown rice
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 tablespoon tomato paste
- 1 can (15 ounces) red beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 375°F. Rinse the brown rice under cold water and drain it well.
- Heat the olive oil in a large oven-safe skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until no longer pink.
- Stir in the onion, bell pepper, celery, and garlic. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Mix in the Cajun seasoning and tomato paste. Stir until the turkey and vegetables are evenly coated.
- Add the rinsed rice, red beans, and chicken broth. Stir well, then bring the mixture to a gentle boil.
- Cover the skillet tightly with a lid or foil and bake for 60 to 70 minutes, until the rice is tender and the liquid is absorbed. Check near the end of cooking. If the rice is still firm and the skillet looks dry, stir in a little hot water and continue baking.
- Sprinkle the cheddar evenly over the casserole. Return it to the oven uncovered for 5 minutes, until the cheese has melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cajun seasoning blends vary in salt and heat, so taste yours before adding extra seasoning. For a spicier casserole, choose a hotter blend rather than adding an unlisted ingredient. Letting the dish rest after baking helps the rice settle and makes it easier to serve.Course: Main Course Cuisine: American Equipment: Measuring Cup, Large Oven-Safe Skillet, Knife, Cutting Board, Colander
Greek Turkey, Chickpea, and Quinoa Casserole with Feta
This casserole brings lean ground turkey, chickpeas, and quinoa together in a filling, protein-rich main dish. It is a practical choice for a weeknight dinner or a make-ahead meal.
Tomatoes, lemon, oregano, and spinach give it a bright Greek-inspired flavor, while crumbled feta adds a salty finish. The quinoa cooks right in the casserole, soaking up the savory juices as it bakes.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked quinoa, rinsed and drained
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1½ cups low-sodium chicken broth
- 2 cups baby spinach, roughly chopped
- 1 tablespoon lemon juice
- ½ cup crumbled feta cheese
Instructions
- Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and onion. Cook for 6 to 8 minutes, breaking up the turkey, until it is browned and the onion has softened.
- Stir in the garlic, oregano, salt, and black pepper. Cook for about 30 seconds, just until fragrant.
- Transfer the turkey mixture to a large bowl. Stir in the rinsed quinoa, chickpeas, diced tomatoes with their juices, chicken broth, chopped spinach, and lemon juice. Mix until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it into an even layer. Cover tightly with foil and bake for 35 minutes.
- Carefully remove the foil and check that the quinoa is tender and most of the liquid has been absorbed. If needed, cover and bake for a few more minutes.
- Sprinkle the feta over the casserole. Bake uncovered for 5 minutes, then let it rest for 5 minutes before serving.
Extra Tips
Rinsing the quinoa helps keep the texture light, and covering the dish tightly gives it enough steam to cook evenly. For make-ahead prep, assemble the casserole without the feta, cover, and refrigerate it; let it sit at room temperature briefly before baking, and allow extra oven time if it is still cold. Add the feta near the end so it stays crumbly rather than melting into the casserole.Course: Main Course Cuisine: Mediterranean Equipment: Large Skillet, Mixing Bowl, 9-by-13-inch Baking Dish, Foil
Turkey, Pinto Bean, and Corn Tamale Pie
This tamale pie layers a savory filling of lean ground turkey, pinto beans, and corn beneath a tender cornmeal topping. It is a hearty casserole with plenty of texture and a gentle kick from chili powder.
Serve it for a weeknight dinner when you want a filling one-pan meal. The golden topping makes it easy to portion and serve straight from the baking dish.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1/2 cup low-sodium chicken broth
- 3/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring, until softened.
- Add the ground turkey. Break it into small pieces and cook until no longer pink, about 6 to 8 minutes.
- Stir in the chili powder, cumin, garlic powder, and 1/2 teaspoon salt. Add the tomato paste and stir until it coats the turkey.
- Mix in the pinto beans, corn, and chicken broth. Bring the filling to a gentle simmer and cook for 2 minutes. Transfer it to the prepared baking dish.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and 1/4 teaspoon salt. In a separate bowl, whisk the egg, milk, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornmeal batter evenly over the turkey filling. Bake for 25 to 30 minutes, until the topping is golden and cooked through. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a more tender topping, avoid overmixing the batter and spread it gently over the filling. If using frozen corn, add it straight from the freezer. Let leftovers cool, refrigerate them in a covered container, and reheat portions in the oven until warmed through.Course: Main Course Cuisine: American Equipment: Large Skillet, Mixing Bowl, Whisk, 2-Quart Baking Dish
Mexican Turkey, Black Bean, and Cauliflower Rice Casserole
This casserole brings lean ground turkey, black beans, and cauliflower rice together with warm Mexican-inspired spices and a cheesy top. It’s filling without feeling heavy, and the beans and cauliflower rice make every serving hearty and satisfying.
Serve it for a weeknight dinner or make it ahead for a simple meal later in the week. The texture is tender and savory, with a little freshness from cilantro and lime added just before serving.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups riced cauliflower, fresh or thawed and well drained if frozen
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup shredded Mexican-blend cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a medium baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking the turkey into small pieces, until the turkey is no longer pink and the onion begins to soften.
- Stir in the red bell pepper, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for 2 minutes, stirring often, until fragrant.
- Add the cauliflower rice, black beans, and drained diced tomatoes. Stir until evenly combined, then cook for 3 to 4 minutes to soften the cauliflower rice slightly.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the shredded cheese over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is hot throughout and the cheese is melted. Let it rest for 5 minutes, then finish with cilantro and serve with lime wedges.
Extra Tips
If using frozen cauliflower rice, thaw it fully and press out excess moisture so the casserole does not turn watery. For more heat, serve with a little extra chili powder at the table, and squeeze lime over each portion just before eating.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, Medium Baking Dish, Measuring Spoons
Tuscan Turkey, White Bean, and Whole-Wheat Pasta Bake
This casserole brings together lean ground turkey, creamy white beans, and whole-wheat pasta in a tomato sauce with Tuscan-inspired herbs. A layer of melted mozzarella makes the top savory and lightly golden.
It’s a hearty choice for a family dinner or a make-ahead weeknight meal. The pasta stays tender, while the beans add a creamy contrast to the turkey and spinach.
Serves 4 people.
Ingredients
- 8 ounces whole-wheat penne
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 cups baby spinach
- 1/2 cup low-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded part-skim mozzarella
Instructions
- Heat the oven to 375°F. Bring a large pot of water to a boil and cook the penne until just shy of al dente, following the package directions. Drain the pasta.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is browned and the onion is softened.
- Stir in the garlic, Italian seasoning, rosemary, and red pepper flakes. Cook for about 30 seconds, until fragrant.
- Add the diced tomatoes, cannellini beans, spinach, chicken broth, salt, and black pepper. Stir until the spinach begins to wilt, then fold in the drained pasta.
- Transfer the mixture to a baking dish and spread it evenly. Sprinkle the mozzarella over the top. Bake until the cheese is melted and the casserole is bubbling around the edges, about 20 minutes. Let it rest for a few minutes before serving.
Extra Tips
Cook the pasta just shy of al dente so it can finish softening in the oven without becoming mushy. For a make-ahead dinner, assemble the casserole, cover it, and refrigerate it before baking. Add a few extra minutes to the baking time if it goes into the oven cold.Course: Main Course Cuisine: Italian Equipment: Large Pot, Large Skillet, Baking Dish
Turkey, Navy Bean, and Broccoli Cheddar Casserole
This casserole brings lean ground turkey, creamy navy beans, and tender broccoli together under a golden cheddar topping. It is a filling, family-friendly dinner that makes good use of simple pantry and freezer staples.
The beans add a soft, hearty texture, while cheddar and a little Dijon give the creamy sauce a savory, tangy finish. Serve it on a busy weeknight or make it ahead for an easy meal.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup low-sodium chicken broth
- ½ cup milk
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups small broccoli florets
- 1 can (15 ounces) navy beans, drained and rinsed
- 1½ cups shredded sharp cheddar cheese, divided
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking up the turkey with a spoon, until the turkey is cooked through and the onion is tender.
- Stir in the garlic and cook for about 30 seconds. Sprinkle the flour over the turkey mixture and stir until evenly combined.
- Gradually pour in the chicken broth and milk, stirring to smooth out the sauce. Add the Dijon mustard, paprika, salt, and black pepper. Simmer gently until the sauce thickens slightly.
- Stir in the broccoli florets and cook for 2 to 3 minutes, just until they begin to soften. Fold in the drained navy beans and 1 cup of the cheddar.
- Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup of cheddar over the top.
- Bake for 20 to 25 minutes, until the casserole is bubbling and the cheese is melted and lightly golden. Let it rest for a few minutes before serving.
Extra Tips
Cut the broccoli into small, even florets so it softens quickly in the skillet and bakes evenly. For a make-ahead dinner, assemble the casserole, cover, and refrigerate it before baking, then bake until hot and bubbling.Course: Main Course Cuisine: American Equipment: Large Skillet, 2-Quart Baking Dish
Moroccan-Spiced Turkey, Chickpea, and Couscous Bake
This casserole brings lean ground turkey and chickpeas together with tender couscous and warm Moroccan-inspired spices. A little lemon and parsley brighten the savory tomato base.
It makes a filling weeknight dinner and works well for meal prep, too. The couscous bakes right in the dish, soaking up the spiced broth for a soft, hearty texture.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1 cup low-sodium chicken broth
- 1 cup couscous
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Warm the olive oil in a large skillet over medium heat. Add the ground turkey and diced onion. Cook, breaking the turkey into small pieces, until the turkey is no longer pink and the onion has softened.
- Stir in the garlic, cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper. Cook for about 30 seconds, stirring so the spices coat the turkey.
- Add the chickpeas, diced tomatoes with their juices, and chicken broth. Stir and bring the mixture to a gentle simmer.
- Remove the skillet from the heat. Stir in the couscous and lemon juice. Transfer the mixture to the prepared baking dish and spread it evenly. Cover the dish tightly with foil.
- Bake for 20 minutes, until the couscous has absorbed the liquid. Let the bake rest, covered, for 5 minutes, then fluff gently with a fork and sprinkle with parsley.
Extra Tips
For a softer bake, keep the dish covered during the full baking and resting time so the couscous can steam. If the mixture looks dry before baking, stir in a small splash of broth from the measured cup before transferring it to the dish.Course: Main Course Cuisine: Moroccan Equipment: Large Skillet, 2-Quart Baking Dish, Aluminum Foil
Turkey, Lentil, and Butternut Squash Shepherd’s Pie
This shepherd’s pie layers lean ground turkey and lentils with tender vegetables, then tops them with creamy mashed butternut squash. It’s a cozy, filling casserole that brings beans and lean turkey together in one dish.
The filling is savory and hearty, while the squash topping adds a gentle sweetness and a soft, golden finish. Make it for a weeknight dinner or prepare it ahead for an easy meal to bake when you’re ready.
Serves 4 people.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- 1 cup cooked brown or green lentils, drained if canned
- ¾ cup low-sodium chicken broth
- ½ teaspoon salt, plus more for the squash water
- ¼ teaspoon black pepper
Instructions
- Heat the oven to 400°F. Put the squash in a saucepan and cover it with water. Add a pinch of salt, bring to a boil, and cook for 12 to 15 minutes, until very tender.
- While the squash cooks, heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it into small pieces, until no longer pink, about 6 to 8 minutes.
- Add the onion and carrot to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the onion softens. Stir in the garlic, tomato paste, thyme, and paprika. Cook for 1 minute.
- Add the lentils, chicken broth, ½ teaspoon salt, and black pepper. Stir to combine and simmer for 5 to 7 minutes, until the carrot is tender and the filling has thickened slightly.
- Drain the squash well and return it to the saucepan. Mash until smooth. Spoon the turkey and lentil filling into a baking dish, then spread the mashed squash evenly over the top.
- Bake for 20 to 25 minutes, until the filling is bubbling at the edges and the topping is lightly browned. Let the casserole rest for 5 minutes before serving.
Extra Tips
For a firmer topping, drain the squash thoroughly before mashing so excess water does not loosen the casserole. You can assemble the pie a day ahead, cover it, and refrigerate it, then bake until heated through and bubbling.Course: Main Course Cuisine: American Equipment: Saucepan, Large Skillet, Baking Dish, Potato Masher
