Recipe for Turkey and Veggie Casserole

This turned out to be a nice surprise...one of those things thrown together with not much thought that ended up being tasty and satisfying.  And got the hubby thumbs up, always a bonus!

Time: 40 minutes
Yield: 6 servings


Ingredients:

• 1.25 lb lean ground turkey
• 1 small head savoy cabbage, chopped, about 5 cups
• 1 cup sliced mushrooms
• 1 tsp olive oil
• 1 cup thinly sliced onions
• 1 can black beans
• ½ cup low fat sour cream
• 1 cup salsa fresco, well drained
• 1 TBSP caraway seeds
• Salt and pepper
• ¾ cup shredded low fat mozzarella cheese
• Cooking spray

Method:

• Preheat oven to 350 degrees.
• Heat the olive oil over medium high heat.
• When oil is hot, add turkey and cook until no longer pink, about 5 minutes.
• Stir in salsa fresco and heat through, about 1-2 minutes.
• Remove turkey from pan and stir sour cream in with turkey.
• Add onion, cabbage, caraway seeds, and mushrooms to same pan, cover and turn heat to medium.
• Cook veggies, stirring occasionally, until wilted and softened, about 10 minutes (add a splash of water if necessary).
• While veggies are cooking, heat beans in a small pan.
• Combine cabbage mixture and black beans with 1/2 of cheese, salt and pepper.
• Spray small casserole dish with cooking spray and add cabbage/beans/cheese mixture.
• Layer turkey mixture over veggies.
• Top with remaining cheese.
• Bake for 15-20 minutes until well heated and cheese is browned.
• Optional: serve with more sour cream and/or salsa.

Have you thrown something together lately that turned out nicely?

Printable recipe