I have never been much of a casserole girl but one night recently I had some ground turkey that I was unsure what to do with. I usually make turkey burgers out of it but I just wasn’t in a turkey burger kind of mood (is there a mood for turkey burkers? hmm…not sure but I wasn’t in one! haha). So, I decided to Google “What to make with ground turkey”. After scowering several recipes I found one that fit the bill – a Turkey Eggplant Cassrole. The first time I made the casserole I improvised a bit because I didn’t have all the necessary ingredients and now, every time, I improvise a bit more. This casserole works great because you can really throw in any kind of veggie you want and it will taste really yummy (I promise)!
Turkey Eggplant Casserole
Makes 6-8 servings (doubles very well!).
- 1 1/4 pounds ground skinless turkey breast
- 1 white onion, chopped
- 2-5 garlic cloves, minced (depending on how much garlic you like!)
- 1/2 a large eggplant, peeled and cubed
- 1 14-ounce can crushed tomatoes (canned diced tomatoes work as well)
- 2 peppers (your choice!), seeded and diced
- 1 cup diced mushrooms
- 3/4 cup dried bread crumbs
- 2-3 teaspoons of your favorite seasoning (I love dried basil, oreganon, thyme…put in whatever you like!)
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Mozerella cheese
- Other veggies work too! You can really add whatever is in your fridge (this is a great recipe to use if you need to clean out your fridge!). I have tried asparagus and it tasted great!
Preheat oven to 350F. Spray a 13″x9″ baking pan with nonstick cooking spray.
Put a tablespoon of olive oil in a large nonstick saucepan and heat. Add the turkey, onion and garlic; cook, stirring as needed, until the turkey is browned and the onion is softened, 6-7 minutes.
Add the eggplant, tomatoes, peppers, mushrooms, bread crumbs and seasoning and bring to a boil, stirring as needed.
Transfer the turkey mixture to pan and bake, covered until the veggies are tender, 45 minutes; uncover and sprinkle with the two cheeses. Bake uncovered until the cheese is slightly browned, about 15 minutes longer. Let stand a few minutes before serving.
This cassrole freezes great! I put some in individual containers and now whip them out of the freezer and right into my lunch bag. Seriously, one of my new favorite dishes – I could eat it every week!
Recipe inspired by About.com