Turkey broccoli casserole

Enjoy the delicious flavors of lean turkey, vibrant broccoli and a light and creamy sauce for a nutrient-packed meal. Topped with cheddar cheese and crispy crunchy corn flakes, you’ll be wanting to go in for seconds!

Ingredients

Casserole

• 12 oz gluten free penne
• 1 large head broccoli, cut into florets
• 2 Tbsp olive oil
• 1 large shallot, diced
• 2 garlic cloves, minced
• 1/4 cup almond flour
• 1 cup unsalted chicken stock
• 1 1/2 cups 1% milk
• 1 tsp ground black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp paprika
• 1/2 tsp Kosher salt
• 2 Tbsp cornstarch
• 1 cup cooked shredded turkey breast

Topping

• 1/2 cup shredded reduced-fat cheddar cheese
• 1 cup crushed gluten-free corn flakes
• 1 Tbsp unsalted butter, melted
• Sliced green onion, for garnish

Preparation

Casserole 

Preheat oven to 350°F and lightly grease a 9 x 13 casserole dish with nonstick cooking spray.
Cook the pasta in lightly salted water to al dente according to package directions. During the last 3 minutes of cooking the pasta, add the broccoli florets. Before draining the pasta and broccoli, reserve ½ cup of the pasta water. Drain and transfer the pasta and broccoli to the prepared casserole dish.
In a medium saucepan, heat the oil over medium heat. Add the shallot and cook until it begins to brown and turns translucent. Add the garlic and flour; cook for 1 minute.

Add the broth, reserved water and milk while whisking constantly until fully incorporated. Add the cornstarch and stir until completely dissolved. Bring the mixture to a simmer and cook until the sauce begins to thick, about 3 to 5 minutes.
Remove from heat. Add the turkey, black pepper, thyme, sage, paprika and salt; stir until well combined. Pour turkey mixture over the pasta and gently stir to combine. Top with shredded cheddar cheese.

Topping 

In a small mixing bowl, combine the corn flakes and butter. Sprinkle evenly over the casserole.
Bake uncovered for 15 to 20 minutes, until casserole is hot and bubbling in the center. Remove from oven and allow to rest for 5 minutes. Garnish with sliced green onion and enjoy immediately.

This Recipe first appeared in Health eCooks®.

Nutrition Facts

Serving size: 1/2 cup

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Date Last Reviewed: October 8, 2023

Editorial Review: Adam Fisher, Food Editor and Digital Content Manager, Baldwin Publishing, Inc. Contact Editor

Medical Review: Christina Wright, RD, LDN

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