Healthy Turkey Casserole

KristineDinner in a Dash, Gluten Free, Recipes5 Comments

A great way to use your leftover turkey and veggies, especially after the holidays!  This healthy turkey casserole can be used with any leftover veggies you have, or anything else you might have in the fridge. Sort of an “everything but the kitchen sink” sort of casserole.

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