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Celebrating the delights of good healthy everyday food and special treats! Sharing recipes, information, and experiences.

Thursday, April 19, 2012

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?