Turkey-Corn Bake

Name: Turkey-Corn Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 pound ground turkey (lean); 1 yellow onion (large, diced); 2 clove garlic (minced); 1 tablespoon canola oil; 3 cup frozen corn kernels; 1 cup chicken broth (low-sodium); 1.5 cup milk; 1 teaspoon dried parsley; 0.5 teaspoon black pepper (freshly ground); 1 teaspoon salt; 3 pound Yukon gold potatoes (peeled, cut into 1/2-inch cubes); 2 cup shredded cheddar cheese

A hearty and cheesy casserole featuring lean ground turkey, sweet corn, and tender potatoes, baked to golden perfection for a comforting family meal.

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 12
Cuisine: American
Difficulty: Easy
Cost: $2.00/serving

Dietary

Nut-Free
High-Protein
Low-Sugar

Ingredients

2 pound ground turkey (lean)
1 yellow onion (large, diced)
2 clove garlic (minced)
1 tablespoon canola oil
3 cup frozen corn kernels
1 cup chicken broth (low-sodium)
1.5 cup milk
1 teaspoon dried parsley
0.5 teaspoon black pepper (freshly ground)
1 teaspoon salt
3 pound Yukon gold potatoes (peeled, cut into 1/2-inch cubes)
2 cup shredded cheddar cheese

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9x13 inch baking dish.
In a large skillet, heat the canola oil over medium heat. Add the diced yellow onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain any excess fat.
Stir in the frozen corn kernels, chicken broth, milk, dried parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer and cook for 5 minutes.
In a large bowl, combine the cubed Yukon gold potatoes with 1/2 cup of the shredded cheddar cheese.
Pour the turkey mixture into the prepared baking dish. Top evenly with the potato and cheese mixture.
Cover the baking dish with foil and bake for 20 minutes. Remove foil and sprinkle with the remaining 1 1/2 cups shredded cheddar cheese. Bake uncovered for an additional 15-20 minutes, or until potatoes are tender and cheese is bubbly and lightly browned.
Let stand for 5 minutes before serving.

Notes

This bake reheats well in the oven or microwave. You can cover and refrigerate portions for quick future meals.

Nutrition (per serving)

Calories: 357
Protein: 22.6 g
Carbohydrates: 33.9 g
Fat: 14.8 g
Fiber: 2.8 g
Sodium: 462 mg
Saturated Fat: 6.6 g
Sugar: 7 g
Cholesterol: 83 mg