14/05/2025
Thinking of healthy dinner options that suit all the family can be difficult. This turkey and mushroom casserole is a great option! Find the recipe in the link
🍴 School lunch prep crisis solved! This turkey mushroom casserole is your new weeknight solution. Make once, enjoy twice!
Preparation time: 45 mins
For 4 servings 👉
200g mushrooms or canned mushrooms, sliced
500g turkey mince
1 onion, finely chopped
2 cloves garlic, minced
1 red pepper, diced
200ml chicken stock
200ml double cream
1 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
Salt and pepper to taste
200g long grain rice
150g peas (fresh or frozen)
50g grated parmesan cheese (optional)
Recipe steps 👉
1. Cook the rice according to the package instructions. About 10 minutes before the rice is done, add the peas to the pot to cook together.
2. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
Add the turkey mince to the pan and cook until browned, breaking it up with a spoon as it cooks. Stir in the sliced mushrooms and red pepper, cooking* until softened, about 5 minutes.
Add the thyme, oregano, salt, and pepper. Stir to combine. *If you are using canned mushrooms, you can miss out the cooking step.
3. Pour in the chicken stock and bring to a simmer. Reduce the heat and stir in the double cream, letting it cook for a few minutes until the sauce thickens slightly.
4. Once the rice and peas are cooked, drain them and add them to the turkey and mushroom mixture. Stir well to combine. Transfer the mixture to a 23cm square baking dish.
If using, sprinkle the grated parmesan cheese evenly over the top.
5. Place the baking dish in a preheated oven and bake for 20-25 minutes to 180°C, until the top is golden and bubbly. Remove from the oven and let it sit for a few minutes before serving.
